How to Turn Stuck Mustard Into a Vinaigrette

In yesterday's post I discussed LiquiGlide, a lubricant created to help the flow of the stubborn ketchup, mustard and mayonnaise that remain stuck to their containers.

Two readers, though, rightfully had concerns about the chemicals used in the product. Instead, one suggested simply adding a little water and shaking. Using the same principle, I demonstrate below how easy it is to make a quick vinaigrette using almost-finished Dijon mustard. (If you are receiving The Delicious Truth via email, click here to watch the video.)