Meet your new go-to dressing, Dijon vinaigrette! It’s a universal condiment that’s ideal for all your dressing needs.
Bright, tangy, garlicky, and zippy, it’s utterly delicious. And with just six ingredients, you can make it in 5 minutes, tops.
Use it as a marinade or sauce, or drizzle it like a salad dressing. With this Dijon vinaigrette, you’ll never need a store-bought bottle again!
Dijon Vinaigrette Ingredients
Most vinaigrette recipes start with an oil and acid base, and this one is no exception.
And to get the most out of the dressing, be sure to use quality ingredients.
Other than that, all the ingredients are basic kitchen staples. Here’s what you need:
- White Wine Vinegar – For acidity and brightness. Champagne vinegar works, too.
- Dijon Mustard – The star of the show! Dijon gives the dressing bite and acts as an emulsifier between the oil and the vinegar.
- Garlic – I prefer fresh minced garlic. But garlic powder works in a pinch.
- Salt – For enhancing the flavor. Regular table salt or kosher salt will do.
- Black Pepper – A pinch of black pepper also enhances the flavor.
- Extra Virgin Olive Oil – Good olive oil means a better vinaigrette. So be sure to use a quality brand for the best results.
How to Make Dijon Vinaigrette
Got 5 minutes? Then you can make this Dijon vinaigrette! Trust me, it’s worth the little effort it takes.
Here are the steps:
1. Mix the ingredients. Whisk together the vinegar, mustard, garlic, salt, and pepper.
2. Add the olive oil. Slowly pour in the olive oil, whisking continuously until emulsified.
3. Bottle and enjoy. Use immediately or refrigerate.
Tips and Variations
Homemade salad dressings like this are a game-changer. They truly elevate any dish!
But there’s a difference between okay and great. So, for the best Dijon mustard vinaigrette, here are some tips and variations:
- Experiment with different vinegars. Red wine vinegar or sherry would both be great in this recipe. You can also use lemon juice if you don’t have vinegar.
- Mix with a kitchen appliance. An immersion blender, food processor, or blender helps emulsify the oil and the vinegar. It’s more convenient than whisking and works in seconds. The result will be more smooth and creamy, too.
- Give it a shake. As the vinaigrette sits, the ingredients can separate. So, I recommend storing the vinaigrette in a mason jar. Before using it, give it a good shake.
- Sweeten with honey. Add 1-2 teaspoons of honey for something brighter.
- Add herbs. Dried herbs like basil, oregano, or thyme will take the flavor up a notch. You can use fresh herbs, too, if you have them.
Ways to Use Dijon Vinaigrette
Think this vinaigrette is just for salads? Think again!
Use it for marinating meats or drizzle it over roasted vegetables. I also love it as a dressing for grain bowls.
Here are some of my other favorite ways to use it:
- Green Salad – Use it to brighten up any bowl of leafy greens. I enjoy it as a dressing substitute for a 1905 salad.
- Grilled Chicken – Firing up the grill? Marinate chicken in this dressing to make it extra juicy and flavorful.
- Antipasto Salad – It’s a fantastic dressing for a flavor-packed antipasto salad.
- Roasted Potatoes – Add a little zip to your roasted potatoes by drizzling this vinaigrette on top.
- Chickpea Salad – One of my favorite ways to enjoy this vinaigrette is on a colorful chickpea salad. It makes all the flavors pop!
How to Store
I typically make this recipe on a Sunday and enjoy it all week. And since it’s so tasty, I recommend doubling the recipe!
Trust me you’ll need it. And here’s how to store it:
To Store: Pour the leftover vinaigrette into a jar and seal with a lid. Refrigerate for up to 7 days.
Remember to shake the jar before use!
More Homemade Vinaigrette Recipes to Try
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