- Dish type
- Salad dressing
This is a tangy mustard vinaigrette that's easy to make.
32 people made this
- 1 1/2 tablespoons Dijon mustard
- 100ml (4 fl oz) vegetable oil
- 100ml (4 fl oz) red wine vinegar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1 pinch garlic salt
- 4 tablespoons extra virgin olive oil
MethodPrep:5min ›Ready in:5min
- In a jar with a lid, combine all ingredients. Cover and shake until thoroughly combined.
Reviews & ratingsAverage global rating:(29)
Reviews in English (28)
Wow! This has to be one of the best dressings I've made on this site and I've made a lot. My husband who only likes corn as his vegetable of choice (unless forced to eat something else) and if I do manage to get him to eat a salad his first response for a dressing is "ranch" as if it's the only kind ever made. Well, we have a winner because he not only tried it, but ate an entire bowl of salad plus asked for more and declared it a keeper. I did use 1/2 c. olive oil and 1/4 c. veg. oil (basically switching them) omitted the garlic salt and used 1-2 cloves of minced garlic, 1/4 tsp. of onion powder and added a bit of sugar until I got the desired sweetness. I would suggest a name change for this one to get more people to try it "Mustard Oil Dressing" is not nearly as appealing as "Dijon Vinaigrette".-22 Jan 2010
by GISELLE L
i left out the onion powder and garlic salt and added freshly chopped herbs instead.its very similar to one that my mother used to make.Very easy!-24 Sep 2001
This recipe is wonderful but using powdered garlic and onion instaead of fresh deserves 4 starts. Grate onion from your grater and dice garlic for a much more flavorful taste, I make this all the time. I also never buy salad dressings and make all dressings from scratch and people talk about them all the time. Once you master the basics you will always be able to create a dressing not only for salads but many other dishes. If I could share my recipes I would but I do not measure anything because once you know the ratio's it is very very easy.-23 Jan 2011
Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill. Return to room temperature before using.
How would you rate Dijon Vinaigrette?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
I sure think so! Regular mustard, like French’s Mustard, is brighter yellow in color (thanks to turmeric) and has a mild, almost slightly sour or vinegar taste.
Dijon mustard is more muted in color but has a stronger, more spicy flavor and typically uses higher quality ingredients. It’s traditionally made from grinding mustard seeds, rather than using dried mustard (as regular mustard does), giving it slightly more texture as well.
I use this Organicville brand of Dijon Mustard as it’s gluten-free (not all brands are) and uses organic ingredients. If you’re doing a Whole30, it’s also Whole30 compliant.
50 Salad Dressing Recipes
Give weeknight salads a makeover with dozens of new dressings from Food Network Magazine.
Photo by: Justin Walker ©2012 Justin Walker
Justin Walker , 2012 Justin Walker
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar add 1 minced shallot.
3. Roasted Garlic: Slice the top off 1 head garlic drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette (No. 1) add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette (No. 1) mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
26 of Our Tastiest Homemade Salad Dressing Recipes
A good dressing can elevate even the simplest of salads into a crave-worthy dish. Whether you want to incorporate bold flavors or add a subtle finishing touch to the most complex assortment of greens, homemade salad dressing is a simple and tasty way to finish off a bowl of your favorite lettuce mix. Here, we're sharing some of our most delicious salad dress recipes, and they're guaranteed to take your meal to the next level.
If you're looking to create a very specific flavor profile, like in our Garden Salad with Herbs and Sour-Chery Dressing, pictured here, creating your own homemade salad dressing is the way to go. Not only is it made specifically to accompany the salad, but it's also quick and easy to put together. In fact, it only takes 30 minutes to make the salad and dressing for this summery dish. Another delicious homemade option that goes with any combination of tossed greens is our Carrot Miso Dressing. It gets its creamy texture from plain yogurt and puréed carrots. If you prefer your leaves dressed in a more traditional way, try one of our classic iterations, like Martha's Favorite Vinaigrette. It's a simple tart and tangy creation that pairs well with more than just salad&mdashwe've used it to round out rice pilaf, green beans, and baked chicken or fish, too. Another tried-and-true favorite is Blue Cheese Dressing. Our creamy version is made from a combination of buttermilk, sour cream, mayonnaise, blue cheese, and salt for an extremely satisfying addition to a wedge salad, or even as a dip for game day-ready Buffalo Chicken Wings.
We all know that the dressing makes the salad. From creamy ranch dressing to light and sweet vinaigrettes, it's time to put down the store-bought bottles and whip up your own tasty salad dressings at home.
Easy Dijon and Apple Cider Vinaigrette
There's nothing worse than making a wonderful salad and having your salad dressing turn out to be less than average. We're going to eradicate that problem by breaking down everything you need to know about salad dressing so your salad will never suck again. Every salad dressing needs to play it SAFE. That's my little mnemonic device to remember all the things a dressing needs: SAFE stands for seasoning, acid, fat and emulsifier. Now that you have all these components, the world is your oyster and you'll be able to make countless awesome salad dressings.
Technique tip: Dressing will last in an airtight container in the refrigerator for up to 1 week.
10 ways to serve this Dijon mustard dressing
This Dijon mustard dressing is so quick to make, it’s our new go-to! Of course, we have lots of homemade healthy salad dressings that we love. But this one might be the simplest! Another bonus: it’s vegan too. Here are a few salads where it would work well or easily replace the dressing listed in the recipe:
- Filled with sauteed asparagus, radishes, feta cheese, and lemon, this salad is made perfect with the Dijon mustard dressing. This tossed salad is a versatile salad that works with any meal! The tang of this Dijon vinaigrette would work in place of the Citrus Vinaigrette here! This simple arugula salad would be fantastic with this easy dressing. Trade Dijon dressing for balsamic vinaigrette here: it would be just as good! Same as with the apple salad, the Dijon dressing works with beets too! Shortcut the dressing in this main dish salad! This green salad would be just as good with Dijon instead of avocado oil dressing! Dijon dressing works with beets, too! Ditch the sesame ranch dressing here for this vegan salad dressing!
The Secret Ingredient (Dijon Mustard): Simple Vinaigrette Recipe
You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate.
What's amazing is that the proportions could not be more obvious. One part mustard, one part vinegar, two parts oil, salt, and pepper. I'm serious. You cannot go wrong. I've been testing for years. The mustard emulsifies the dressing, and gives a nice bite. French Dijon mustard is hotter than the stuff we get in the States--even by the same brand. So if you can get your hand on some hot Dijon mustard, it will be all the more authentic.
But the great thing about this vinaigrette is you can alter it any way you like to suit your mood—use a not-so-hot mustard, and cider vinegar for something gentle. Switch up the oils, try a nut oil, an avocado oil, a rosemary or Meyer lemon or garlic-infused oil. Buy a mustard flavored with tarragon or black currants. Add a pinch of ground cumin or even curry powder (it's delicious) to serve alongside an exotic dinner. Grate garlic or shallot into the dressing. Use a white balsamic vinegar, a fig vinegar, a pear and herb vinegar. Chop up basil or parsley or mint and add it in. Take this basic vinaigrette, made perfect, and thick, and creamy, and tangy thanks to the mustard, and you will have a million and one salads to match the million and one times I've mentioned L'Entrecôte.
I'm pretty excited about this month's Secret Ingredient—stay tuned for lots more thick, spicy, and tangy recipes this month!
Jam jar dressings
Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
Honey Dijon Vinaigrette Recipe
For a couple of years, I was a private chef for a family in San Francisco, and one of my dishes that one member of the family loved the most was a simple grilled chicken breast, seasoned with herbes de provence and served with a warm honey-dijon vinaigrette.
And the reason I know it was her favorite is that it was what she always requested whenever she had company over for lunch.
It is certainly not my intention to feign modesty over my ability to make a perfectly grilled chicken breast, but I always thought that the best thing about that dish was the vinaigrette. The refreshing tartness of the white balsamic vinegar, the fruity, butteriness of the olive oil, the pungency of the mustard and the sweetness from the honey, combine to produce a superbly balanced blend of flavors. Warmed up, the flavors and aromas explode, and it brings a grilled chicken breast to new heights.
And, of course, it's terrific on a salad. It's similar to the dressing I make for my everyday salad, with the main difference being the mustard.
As with any vinaigrette, it's a good idea to make sure the ingredients are at room temperature before mixing them up, because the colder they are, the more difficult it will be to form an emulsion. So if you're in the habit of keeping your olive oil in the refrigerator, you should stop doing that. If you're doing it because you're concerned about rancidity, you're fine keeping it in a dark cupboard away from your stove.
The same goes for your mustard, by the way. Mustard is highly acidic, and as such does not need to be refrigerated. Of course if you're bound and determined to keep these items in the fridge, at the very least make sure you let them come to room temperature before you start making the dressing.
By the way, you can make your own Dijon-style mustard, which is actually a good use of your time if you've looked at the price tag of a jar of Grey Poupon recently.
MAPLE DIJON DRESSING – SINGLE SERVE RECIPE
Simple and delicious vegan salad dressing made with just 4 simple ingredients. It’s a creamy single serving dressing that can easily be doubled!
- Author:Julie | The Simple Veganista
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: Serves 1 1 x
- Category: Dressing, Condiment
- Method: mix
- Cuisine: Vegan
- 1 tablespoon dijon (stoneground is great too)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon water
In a small bowl or jar, whisk together the oil and dijon, until emulsified and creamy. Add the maple syrup and water, whisking to combine. Season with salt and pepper to taste.
Recipe can easily be doubled.
Store: If making ahead, or a large batch, keep stored in the refrigerator for up to 6 days in an airtight container.
Oil-free: Omit the oil and replace it with water. Or use an extra teaspoon of EACH maple syrup, dijon and water. If making a double batch or larger, adjust accordingly, splitting the amount into thirds.
Did you make this recipe?
Updated: Maple-Dijon Dressing was originally published in August 2012. It has been updated with new photos and helpful tips in February 2020.
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