This dressing is so easy to make and so versatile, you’ll want to use it on almost anything — as a salad dressing, a dipping sauce for crudité, drizzled on top of cooked vegetables, and as a marinade for proteins! Plus, the recipe has zero fat and added sugar, so you can feel good about using it liberally. Make a big batch to keep in the fridge; it will be gone before you know it!

And while the recipe calls for tarragon vinegar, you can easily swap it out for any type of vinegar you want — champagne, white wine, balsamic, red wine, etc. Here we’ve paired it with poached asparagus, but it works deliciously with just about anything and everything. Enjoy!

INGREDIENTS: (makes a little over 1/2 cup)

• 3 tbsp dijon mustard

• 3 tbsp grain mustard

• 2 tbsp tarragon vinegar

• 1 tbsp water, more if necessary

DIRECTIONS:

1. Mix ingredients together in a bowl until combined.

2. If you want the dressing thinned out, add water until you’ve reached desired consistency.

3. Keep stored in fridge.

4Q Journaling Guide: this dressing does not count as anything because as it has negligible amounts of fat, carbs, and protein