If you’re looking for a quick and easy, flavorful homemade salad dressing recipe, you’ve come to the right place! My Dijon Vinaigrette Recipe is a variation of a classic French vinaigrette, adding mustard and garlic. The resulting dressing has bold, tangy flavors that add zest to any salad. I always keep a jar in my refrigerator, making it easy to quickly create a flavorful salad with most any greens.
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Dijon Mustard Vinaigrette
Growing up with my mom’s homemade salad dressings, it’s hard for me to use purchased. In fact, I’ve been making this simple vinaigrette for over 40 years. Here’s why it has stayed in my regular recipe rotation for so long:
- It’s very refreshing, with just the right amount of “bite.” In fact, its fresh tanginess adds vibrancy to just about any salad.
- The flavors are bold enough that you don’t need to use much, keeping the lettuce greens light and crispy. No more soggy salads!
- Dijon mustard and kosher salt help to emulsify the dressing, which means the oil and vinegar blend together easier and are less likely to separate. It also results in a thicker dressing than a traditional vinaigrette.
- It’s flexible; add in additional ingredients to vary the flavor, or use beyond salad. For example, toss in capers and green onions, the serve it alongside grilled meat.
Dijon Vinaigrette Recipe Ingredients
You only need 5 ingredients to make this sharp vinaigrette, and chances are you have them all in your pantry:
- White wine vinegar or tarragon vinegar
- Dijon mustard
- Kosher salt
- Extra virgin olive oil (good quality)
- Add in chopped tarragon or chives.
- Substitute chopped shallots for the garlic.
- For a different, slightly sweeter flavor, substitute balsamic vinegar (white or dark) for the white wine vinegar.
How to Make Dijon Mustard Vinaigrette
Here’s the quick and easy directions for making this delectable dressing (5 minutes is all it takes!) :
- Prep garlic.
Peel and chop or press garlic; set aside.
- Whisk together ingredients except oil.
Put vinegar, mustard, garlic and salt in a medium jar with a fitted lid. Whisk until well combined.
- Add oil.
Slowly pour in oil while whisking.
- Cover and refrigerate.
Store covered in the refrigerator. Bring to room temperature before serving.
Ways to Use Dijon Vinaigrette
My favorite way to use this dressing is with a simple Mixed Green Salad:
- Wash, dry and tear bibb lettuce into bite size pieces.
- Add sliced tomatoes, cucumbers and maybe some chopped red or green onion. (Also good with sliced avocado.)
- Season with salt and ground pepper.
- Toss with the vinaigrette, a scant tablespoon at a time, just until greens are coated. Alternately, place mixed salad on individual serving plates and drizzle lightly with vinaigrette.
Tips for this Simple Vinaigrette
Here are a few tips that will ensure your Dijon vinaigrette comes out perfectly every time:
- Use good quality extra virgin olive oil. I’m partial to Italian, but have also made this dressing with Spanish, French and a blend.
- Add kosher salt before whisking together ingredients. Along with the Dijon mustard, it helps the dressing emulsify (blend together).
- Use a jar with a fitted lid. Then to store, just screw on the lid and refrigerate. When ready to serve, bring to room temperature and give it a few shakes or stirs before adding to the salad.
Storing Dijon Garlic Vinaigrette Dressing
This Vinaigrette keeps well stored in a jar with a fitted lid in the refrigerator. Bring to room temperature before using.
Dijon Garlic Vinaigrette Recipe FAQ
This vinaigrette recipe will last for 1 to 2 weeks, stored in an airtight container in the refrigerator.
Yes, this dressing is gluten free.
As the proverb tells us, water and oil don’t mix. Since vinegar is made of water or water-like molecules, it doesn’t mix with olive oil. Adding mustard helps the two blend together because it acts as an emulsifier.
The standard ratio for a classic vinaigrette is 1-to-3 – 1 part vinegar to 3 parts olive oil. I prefer a more sharp dressing, so my vinaigrette has a 1-to-2 ratio (1 part vinegar to 2 parts olive oil.)
Whisk in more mustard if you want it even thicker (it’s already fairly thick for a vinaigrette).
If you want a thinner dressing, add more olive oil and vinegar, in equal proportions.
- 1/4 cup white wine vinegar or tarragon vinegar
- 2 tablespoons Dijon mustard
- 1 to 1 1/2 teaspoons chopped garlic
- 1/4 teaspoon kosher salt
- 1/2 cup good quality extra virgin olive oil
- Place vinegar, mustard, garlic and salt in a medium jar with a fitted lid. Whisk until well combined.
- Slowly pour in oil while whisking.
- Store covered in the refrigerator.
- Bring to room temperature before serving.
Make ahead: Dressing will keep covered, in the refrigerator for 1 to 2 weeks.
- Category: Salad dressing
- Method: quick and easy
- Cuisine: French
- Serving Size: 2 teaspoons
- Calories: 53
- Sugar: 0 g
- Sodium: 57.7 mg
- Fat: 5.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: salad dressing, dijon, garlic