If there's one recipe we wish we had started making sooner, it's this Dijon Mustard Vinaigrette. Here's a confession: we bought salad dressing from the store for years. Not because we thought it was better, but because we assumed that making our own wasn't worth the trouble.
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Most homemade vinaigrettes are just oil and vinegar thrown together, and they taste exactly like that. This is a little different and here's why we keep coming back to it.
This Dijon Vinaigrette is what we make now, on repeat, and we think you're going to love it too. It takes about 5 minutes, uses ingredients you probably already have and the result is something you'll want to put on everything. That's our kind of recipe.
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WHy this Dijon Vinaigrette is the best
- The Dijon does more than add flavor. It acts as an emulsifier, pulling the oil and vinegar together into something creamy that actually clings to your greens instead of sliding to the bottom of the bowl.
- Two acids are better than one. White wine viegar give you a clean, sharp but and lemon juice add brightness. Together they give the dressing a flavor that vinegar alone never does.
- The shallot ties it all together. It adds a gentle sharpness that mellows as it sits in the acid and adds flavor without taking over.
- It takes five minutes and one jar. No blender, no cooking, no special equipment. The effort is almost embarrassingly low for the max flavor you get.
Ingredients and Substitutions
Ingredient Notes
- White Wine Vinegar : White wine vinegar gives the dressing its bite. Champagne vinegar is the closest swap and works beautifully.
- Lemon Juice: Fresh is best and add a layer of brightness that vinegar doesn't do alone.
- Country Style Dijon Mustard: It's also labeled "whole grain" or "stone ground" and has little flecks of whole mustard seeds that add texture and a deeper flavor. That said, smooth Dijon works just fine if it's what you have on hand.
- Shallot: Mince the shallot small. You want it to distribute evenly through the dressing rather than land in one big bite. A fine mince takes an extra minute but makes a real difference.
- Honey: Adds the perfect amount of sweetness. You can use a teaspoon of sugar or agave in its place.
- Olive Oil: Use your favorite good quality olive oil that has a great flavor.
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
Add the vinegar, lemon juice, dijon mustard and minced shallot to a bowl (or jar) and whisk to combine.
Step 3
Slowly drizzle in the olive oil while whisking constantly to emulsify dressing.
HOw to use Dijon Vinaigrette
- Drizzle it over a simple butter lettuce with shaved radishes and fresh herbs.
- Pour it over our Honey Mustard Chicken Cobb Salad.
- Toss it with roasted vegetables, especially asparagus and green beans.
- Use it as a marinade for some crazy flavorful chicken.
Additions and Storage
This recipe is forgiving, easy to make your own and keeps well. Here are some add- ins we love.
Additions
- Fresh herbs: A tablespoons of finely chopped tarragon, chives, or flat leaf parsley will add freshness and a pop of color.
- Garlic: A slow clove grated in with the shallot will add a little heat.
- Dried Herbs: If you're drizzling this over roasted vegetables or using as a marinade, a small pinch of dried thyme works well.
Storage
Store the Dijon dressing in a sealed jar in the fridge for up to a week. The olive oil will solidify a bit when it's cold, which is completely normal. When you are ready to use it, let it sit at room temperature for a few minutes, give it a shake and it's good to go.
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
- White Wine Vinegar: It gives the dressing its bite. Champagne vinegar is the closest swap and works beautifully.
- Lemon Juice: Fresh is best and add a layer of brightness that vinegar doesn't do alone.
- Country Style Dijon Mustard: It's also labeled "whole grain" or "stone ground" and has little flecks of whole mustard seeds that add texture and a deeper flavor. That said, smooth Dijon works just fine if it's what you have on hand.
- Shallot: Mince the shallot small. You want it to distribute evenly through the dressing rather than land in one big bite. A fine mince takes an extra minute but makes a real difference.
- Honey: Adds the perfect amount of sweetness. You can use a teaspoon of sugar or agave in its place.
- Olive Oil: Use your favorite good quality olive oil that has a great flavor.
Easy Add-Ons:
- Fresh herbs: A tablespoons of finely chopped tarragon, chives, or flat leaf parsley will add freshness and a pop of color.
- Garlic: A slow clove grated in with the shallot will add a little heat.
- Dried Herbs: If you're drizzling this over roasted vegetables or using as a marinade, a small pinch of dried thyme works well.
Storage:
Store the Dijon dressing in a sealed jar in the fridge for up to a week. The olive oil will solidify a bit when it's cold, which is completely normal. When you are ready to use it, let it sit at room temperature for a few minutes, give it a shake and it's good to go.Nutrition
Nutrition info not guaranteed to be accurate.
Nancy says
I love maple-Dijon chicken. Maille also zips up my Caesar salad!
Jennifer Essad says
I use Maille in my salad dressings and marinades - aside from enjoying w/my favorite sandwich-
Julia says
Love a good homemade dressing! This looks so tasty!
Meg Hobbs says
Planning a seafood family dinner-16 people-the mustard collection would come in handy!
Sandy Headtke says
I use mustard in my sauces for a lttle zip.