Jump to 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 co*cktail sauce. And, a few other super indulgent things like pink squirrel co*cktails 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.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.
Here’s what you’ll need to make Dijon vinaigrette:
Simply Whisked is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- Measuring spoons
- Glass measuring cup
- Wire whisk
- Garlic press or microplane
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
Easy Dijon Vinaigrette
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
- Author: Melissa Belanger
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1 cup 1x
Description
Easy Dijon Vinaigrette can be made with your choice of olive oils, vinegar or lemon juice and is great for clean eating. Try it on roasted Brussels sprouts or add some fresh herbs or honey for a quick twist on this classic dressing. #dressing #Dijon
Ingredients
Scale
- 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 everything has emulsified.
- Adjust seasoning with salt & pepper, to taste.
Nutrition
- 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.
Melissa Belanger
Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another co*cktail Blog, a co*cktail recipe website, and The Pasta Twins, a joint venture with her twin sister.
Before leaving a comment or rating, ask yourself:
- Did you make the recipe as directed? If you didn’t make the recipe as directed, or changed the ingredients in any way, please refrain from leaving a rating. Recipe results are not guaranteed when changes have been made.
- Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.
- Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to your for free. Advertising allows me to continue to do so, and is basically unavoidable on the internet. If you want ad-free recipes, please purchase a cookbook.
How long will this vinaigrette save?
Reply
It should be good for up to a week!
Reply
I just made this with a Modena white vinegar and used the immersion blender. This is sooooo good! The best!
Reply
Mz. Tina! You are CORRECT w/Modena w/wine vinegar!! I am GLAD that I scrolled to your great suggestion w/the imulsifier also!!!
Reply
Great recipes
Reply
Made for the 4th of July picnic. Received Many compliments!
Reply
OMG…great recipe! I was in a pinch, have little in the house and found this recipe. It was a God-send! I will definitely be making this on a regular basis from now on!
Reply
Delicious – almost made exactly as written – I even measured for the salt and pepper. Needed a tiny bit of sweet so I added 1/4 tsp white sugar.
Reply
Delish! Made as directed the first time — easy and tasty. This time I only needed enough for a large single serving salad topped with a crab cake so cut recipe down to: 2 tbsp oil; 1 tbsp vinegar; 1 1/2 tsp mustard; salt/ pepper to taste. Omitted garlic clove.
Reply
This is a wonderful dressing, it would also be delicious on a potato bean salad
Reply
I love this recipe! I saw someone mentioned wanting to sweeten it up, and I usually use a honey Dijon mustard which does the trick!
Reply
Do I store the dijon vinaigrette dressing in the fridge
Reply
Yes. It should be stored in the fridge if you aren’t going to use it right away.
Reply