This Dijon Vinaigrette turns creamy from one whisk, no blender or bottled emulsifier required. It leans a little heavier on acid than most vinaigrette recipes call for, and that's exactly why it doesn't taste thin or oily the way bottled dressing does.
What Makes this Different:
The Dijon does more than season this dressing. It emulsifies it, and this version leans closer to a 2-to-1 oil-to-acid ratio instead of the classic 3-to-1, which is why it tastes brighter and more balanced than a lot of vinaigrettes. Most homemade vinaigrettes separate the second you stop whisking, so you end up drizzling straight oil over half your salad. This one holds together because the mustard is doing its job as an emulsifier, not just sitting in there for flavor.
I've made a jar of this almost every week for years now. It's the dressing I reach for before I ever consider a bottle. This takes five minutes start to finish, and it keeps in the fridge for about a week. Just know the olive oil firms up when it's cold, so give it a few minutes at room temperature and a good shake before you use it.
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Ingredients and Substitutions
Ingredient Notes
- White wine vinegar. This is what gives the dressing its bite. If I'm out, champagne vinegar is the closest swap and works beautifully.
- Lemon juice. Fresh is the only way to go here. It adds a layer of brightness that vinegar alone can't get you.
- Country style Dijon mustard. Look for it labeled "whole grain" or "stone ground." Those little flecks of mustard seed add texture and a deeper flavor than smooth Dijon, though smooth works fine if it's what you have on hand.
- Shallot. Mince it small. You want it distributed through the dressing, not landing in one big bite. The fine mince takes an extra minute, but it's worth it.
- Honey. Just enough sweetness to balance the acid. I've swapped in a teaspoon of sugar or agave when I'm out of honey and both work.
- Olive oil. Use one you actually like the flavor of. There's no cooking here to mellow it out, so the oil is a big part of the final taste.
Instructions
You need five minutes to make this delicious Dijon dressing.
Step 1
Mince the shallot finely so it disperses evenly through the dressing.
Step 2
Whisk the vinegar, lemon juice, mustard, honey, shallot, salt, and pepper together in a bowl or jar.
Step 3
Drizzle in the olive oil while whisking to bring it all together.
My best Tips
Add the oil slowly. Dumping it in all at once is the fastest way to end up with a dressing that separates in the jar. A slow, steady stream while you whisk gives the mustard time to do its emulsifying work.
Mince the shallot fine. Big pieces sink to the bottom and give you one overpowering bite instead of even flavor throughout.
Let cold dressing come to room temperature before you use it. Olive oil solidifies in the fridge. Skip this step and you'll end up with a lumpy, separated dressing instead of a smooth one.
Taste before you dress the salad. How sharp your Dijon and vinegar are varies a bit by brand, so a quick taste tells you if it needs another pinch of salt.
HOw I use it
I keep this in heavy rotation for a plain butter lettuce salad with shaved radishes and fresh herbs, and it's just as good poured over my Honey Mustard Chicken Cobb Salad. Toss it with roasted asparagus or green beans instead of a squeeze of lemon, or use it as a marinade for chicken before it hits the grill.
FAQs
Classic vinaigrettes lean 3 parts oil to 1 part acid. This one is closer to 2 to 1, which is why it tastes brighter than a lot of bottled dressings.
It's usually a missing or under-whisked emulsifier. The Dijon in this recipe is what holds the oil and vinegar together, so if you skip it or don't whisk while adding the oil, it'll split.
Yes, I've made it both ways. You'll just lose the little flecks of mustard seed and some of the texture.
That's just olive oil behaving like olive oil does when it's cold. Let the jar sit at room temperature for a few minutes and give it a shake before you use it.
Yes, it works well on chicken before it goes on the grill.
Make Ahead and Storage
Store this in a sealed jar or container in the fridge for up to a week. The olive oil will solidify a bit when it's cold, that's normal, not a sign anything's wrong. Let it sit at room temperature for a few minutes, give it a good shake, and it's ready to go again.
Crazy Good Salads
We love to make homemade dressings for salads. Check out these long time favorites.
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Recipe
Dijon Vinaigrette
Equipment
Ingredients
- ¼ cup white wine vinegar
- 1 tablespoon lemon juice
- 1½ tablespoons country style Dijon mustard
- 2 teaspoons honey
- 1 tablespoon finely minced shallot
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ cup extra virgin olive oil
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Instructions
- Place white wine vinegar, lemon juice, mustard, honey and shallot, salt and pepper, in a small bowl (or jar) and whisk to combine.¼ cup white wine vinegar, 1 tablespoon lemon juice, 1½ tablespoons country style Dijon mustard, 1 tablespoon finely minced shallot, ½ teaspoon salt, ½ teaspoon freshly ground pepper, 2 teaspoons honey
- Add the olive oil and whisk well to emulisify. Store covered in the refrigerator until ready to use.½ cup extra virgin olive oil
Notes
- Whisk in the olive oil slowly. Adding it too fast is the most common reason this separates.
- Champagne vinegar swaps in for the white wine vinegar with no other changes.
- Smooth Dijon works if you don't have country style on hand. You'll lose the mustard seed texture.
- Sugar or agave sub 1:1 for the honey.
- Store covered in the fridge up to a week. Oil solidifies when cold, that's normal. Let it sit at room temperature and shake before using.
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Nutrition
Nutrition info not guaranteed to be accurate.
catherine Eldred says
I use Dijon mustard in so many of my recipes, but ALWAYS use the wholegrain mustard in my potato salad and bean salad. I add large spoonfuls to the dressings. I just love it. And it's so good for you. So healthy.