Classic Dijon Vinaigrette (Printer-Friendly)

Tangy French dressing with Dijon mustard, olive oil, and vinegar. Ready in 5 minutes.

# What You'll Need:

→ Base

01 - 3 tablespoons extra-virgin olive oil
02 - 1 tablespoon white wine vinegar (or red wine vinegar)

→ Flavorings

03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional, for balance)
05 - 1 small clove garlic, finely minced (optional)

→ Seasonings

06 - 1/4 teaspoon sea salt
07 - 1/8 teaspoon freshly ground black pepper

# How to Make It:

01 - In a small bowl, combine the Dijon mustard, vinegar, honey (if using), minced garlic, salt, and pepper.
02 - Whisk the mixture vigorously until smooth and well blended.
03 - Slowly drizzle in the olive oil in a thin stream while whisking continuously, creating a slightly thick, emulsified dressing.
04 - Taste the vinaigrette and adjust salt, pepper, or vinegar as desired to suit your preference.
05 - Serve immediately over salads or grilled vegetables, or transfer to a sealed jar and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • It takes exactly five minutes and transforms even the most boring bag of mixed greens into something restaurant worthy.
  • The Dijon mustard acts as a natural emulsifier, creating a silky texture that clings to every leaf instead of pooling at the bottom of your bowl.
02 -
  • If you add the oil too fast it will never fully emulsify and you will end up with a separated, oily mess that no amount of extra whisking can fix.
  • Letting the dressing sit for even ten minutes before serving allows the garlic to bloom and the salt to dissolve completely, making a noticeable difference in flavor.
03 -
  • Mustard brands vary wildly in intensity, so taste yours plain before measuring and adjust the amount up or down based on how aggressive it is.
  • Whisking in a bowl with a rounded bottom gives you better circulation and a smoother emulsion than a flat bottomed container ever will.

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