Dijon Vinaigrette (Printable)

Bright Dijon mustard vinaigrette with white wine vinegar and olive oil, perfect for greens, roasted veg, or marinades.

# What You Need:

01 - 3 tablespoons extra-virgin olive oil

02 - 1 tablespoon white wine vinegar (or red wine vinegar)

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon honey or maple syrup (optional, for balance)

05 - 1 small clove garlic, finely minced (optional)

06 - 1/4 teaspoon sea salt

07 - 1/8 teaspoon freshly ground black pepper

01 - In a small bowl, combine the Dijon mustard, vinegar, honey (if using), garlic, salt, and pepper.

02 - Whisk vigorously until the mixture is completely smooth and well blended.

03 - Slowly drizzle in the olive oil in a thin, steady stream while whisking continuously to create a slightly thick, emulsified dressing.

04 - Taste the vinaigrette and adjust salt, pepper, or vinegar as desired to suit your preference.

05 - Serve immediately over salad or grilled vegetables, or transfer to a sealed jar and refrigerate for up to 1 week.

01 -

It takes less than five minutes and tastes infinitely better than anything from a bottle.
The mustard does double duty as both flavor powerhouse and natural emulsifier, keeping everything blended beautifully.

02 -

If your dressing breaks and looks separated no matter how much you whisk, start over with a new dollop of mustard and slowly whisk the broken mixture into it.
The dressing will firm up in the fridge because olive oil solidifies when cold, so let it sit at room temperature for ten minutes before using.

03 -

A fork works in a pinch but a small whisk gives you a noticeably creamier emulsion with less effort.
Make a double batch and keep it in a mason jar in the fridge so you always have something ready when you need it.