Dijon vinaigrette is a zesty and flavorful vinaigrette made from Dijon mustard, lemon juice, white wine vinegar, minced garlic and olive oil. It’s a classic vinaigrette recipe that’s delicious on a number of different salads.
Try it on my Arugula, Asparagus and Avocado Breakfast Salad – you’ll love it!
Dijon Vinaigrette Ingredients
I’m a big fan of vinaigrette recipes as they’re simple and most of the ingredients you already have on hand. This Dijon vinaigrette is no exception. Made from just 5 ingredients – olive oil, lemon juice, white wine vinegar, Dijon mustard and minced garlic (plus salt and pepper) – it’s fast, easy and can be drizzled on a wide variety of salads.
Does the Type of Mustard Make a Difference?
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.
How to Make Dijon Vinaigrette
It’s as simple as adding all the ingredients to a small bowl and whisking together. The more vigorously you whisk, the more emulsified the vinaigrette will become.
For More Dressing Recipes and Vinaigrettes
Dijon vinaigrette is a classic vinaigrette recipe and tastes great on a number of different salads. It’s quite versatile and a great way to elevate any salad recipe.
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- salt and pepper
- Add all the ingredients to a mixing bowl and whisk together until slightly emulsified.
- See my note above about my preferred brand of Dijon mustard.
- The Dijon vinaigrette will keep for up to a week in a sealed container in the fridge.
Yield: Approx 1/2 cup, Serving Size: 1 tbsp
- Amount Per Serving:
- Calories: 82.5
- Total Fat: 9g
- Saturated Fat: 1.2g
- Sodium: 30.3mg
- Carbohydrates: .6g
- Fiber: .1g
- Sugar: .2g
- Protein: .1g
Did you make this recipe? I'd love to see!
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