Dijon Vinaigrette (Printable Version)

Tangy Dijon mustard dressing emulsified with olive oil and vinegar; lightly sweetened and seasoned. Ready in minutes for greens or roasted veg.

# What You 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), garlic, salt, and pepper.
02 - Whisk the mixture until completely smooth and well blended.
03 - Slowly drizzle in the olive oil while continuing to whisk, creating a slightly thick, emulsified dressing.
04 - Taste and adjust seasoning as desired, adding more salt, pepper, or vinegar to preference.
05 - Serve immediately or refrigerate in a sealed jar for up to 1 week.

# Helpful Hints:

01 -
  • Once you whisk this together, you will never go back to store bought dressing because the freshness is unmatched.
  • It doubles as a marinade for chicken or fish, making it the most versatile little recipe in your weeknight arsenal.
02 -
  • The oil must be added slowly while whisking or the dressing will break and look oily instead of creamy.
  • If it separates in the fridge, just shake the jar vigorously and it will come back together beautifully.
03 -
  • For a sharper vinaigrette, push the vinegar to one and a half tablespoons and skip the honey entirely.
  • A mason jar with a tight lid lets you shake the dressing into emulsion without dirtying a whisk.

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