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.
Here’s what you’ll need to make Dijon vinaigrette:
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.
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.
More salad dressing recipes:
- Caesar salad dressing recipe
- Lemon chipotle dressing
- Maple miso vinaigrette
- Avocado cilantro dressing
- Thousand Island dressing
- 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
- Combine ingredients in a bowl.
- Whisk until smooth and everything has emulsified.
- Adjust seasoning with salt & pepper, to taste.
- Serving Size: 2 tablespoons
- Calories: 113
- Sugar: 0.1g
- Sodium: 165g
- Fat: 12.8g
- Saturated Fat: 1.8g
- Carbohydrates: 0.5g
- Fiber: 0.2g
- Protein: 0.2g
- Cholesterol: 0
Published: December 24, 2018. Updated: June 27, 2022.
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