Easy Dijon Vinaigrette
This easy Dijon vinaigrette is my go-to salad dressing and works with virtually any salad you might want to make. It’s made with basic kitchen staples that we always have on hand, like Dijon mustard and lemon juice.
“My go-to everyday dressing. I make with immersion blender for a creamy dressing. Love this.” -Terri
Why we love this dijon vinaigrette recipe
Are you ready for a little post holiday diet? I know I sure am. I spent the last few days eating nothing but Grinch cookies, tourtiere (in bite-sized form) and shrimp with cocktail sauce. And, a few other super indulgent things like pink squirrel cocktails and Christmas sangria. Needless to say, our house in need of a major detox.
Don’t worry though, I won’t be going full-on whole 30 here, but I do have a handful of awesome healthier recipes coming your way starting with this Dijon vinaigrette. It’s my favorite simple salad dressing and I make it even more than my dairy free ranch or my hibachi-inspired ginger dressing.
If you like this recipe, you have to try this Caesar salad dressing recipe, and this Lemon chipotle dressing and this Maple miso vinaigrette.
Searching for more salad recipes? Thai noodle salad with light peanut dressing / tropical salad with mango dressing / butternut squash and kale salad / pear arugula salad
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- White wine vinegar – If you have red wine vinegar, apple cider vinegar, or champagne vinegar on hand, you could substitute one of these and they will work similarly in terms of acidity and flavor. If you want a sweeter twist, balsamic vinegar could be a fun swap.
- Dijon mustard – If you don’t have dijon a spicy brown or whole-grain mustard will provide the most similar flavor with a bit more texture.
- Olive oil – A neutral oil like canola or vegetable oil will work if you need to subtiture, but it will be milder in flavor.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How do you make Dijon vinaigrette?
Start with a vinegar-oil base. I like to do a 2:1 ratio to keep things on the lighter side. A lot of dressings call for a 3:1 ratio, but I really don’t think it’s necessary to use that much oil. You can always add more, so feel free to adjust the ratio to your tastes.
Add your seasoning. Since we’re making a Dijon vinaigrette, I add a good dollop of Dijon mustard – about 2 tablespoons.
Mix your ingredients. There are several ways to do this. The easiest is to give it a good whisk until the oil has been fully incorporated into the remaining ingredients. You can also shake it vigorously in a mason jar – or any container with a tight lid.
How do you make a creamy vinaigrette?
To get extra creamy vinaigrette, you want to emulsify it. Dijon mustard acts as a natural emulsifier, so whisking the mixture thoroughly should do the trick.
Pro tip: If you want to take it to a new level, try using your immersion blender or food processor instead of mixing. I rarely do this, because it seems a bit time consuming, but when I do, I’m always super pleased with the results.
It also purees the minced garlic, making the dressing completely smooth. This is entirely optional, and will not make or break the recipe. In these photos, I simply whisked the dressing until it was emulsified.
More salad dressing recipes. thousand Island dressing / avocado green goddess dressing / taco salad dressing / avocado cilantro dressing
Tips for making Dijon vinaigrette
- If you’re making your salad at the same time as the Dijon dressing, try whisking your ingredients together the bottom of the salad bowl. This will leave you with one less dish to clean up.
- To fix dressing that has separated in the refrigerator, simply give it a good whisk, or shake with it in a mason jar with a tight lid. I like these plastic lids for mason jars. They’re also great for storing your Dijon vinaigrette.
Ingredients
- 1/4 cup white wine vinegar (or lemon juice)
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
Instructions
- Combine ingredients in a bowl.
- Whisk until smooth and fully emulsified.
- Adjust seasoning with salt & pepper, to taste.
