Originally Posted by legend_018
Is the mustard for more flavor? Or it helps with the emulisfication?
I have seen references to dressing where it says to add the oil slowly at the end and others say to just put into a blender or whisk all at the same time.
You could just put everything in a jar and shake it. It would be well blended. But, it wouldn't be emulsified and nicely thick. It won't stick to the salad as well.
The mustard really, really helps with the emulsification.