Dijon Vinaigrette Recipe

Ingredients

• 15 ml (1 tbsp)Dijon mustard
• 30 ml (2 tbsp)red wine vinegar
• to tastesalt
• to tasteblack pepper
• 80 ml (⅓ cup)olive oil

Instructions

1. 1

   Mix the base

   Put the Dijon mustard in a small bowl or jar. Stir in the red wine vinegar, salt and black pepper to taste until combined.

2. 2

   Emulsify the dressing

   Pour in the olive oil in a thin stream, stirring as you go, until the dressing forms a thick emulsion. Serve over your favourite salad and refrigerate any leftovers.

What is Dijon vinaigrette?

Vinaigrette is a French-style dressing built around vinegar and oil, often brought together with mustard. Dijon mustard adds a smooth texture and a tangy, gently pungent flavour.

This version keeps the ingredient list short and uses red wine vinegar for a bright, assertive edge. Whisking the oil in gradually helps create a thicker dressing that clings to salad leaves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 81 calories, 0g protein, 0g carbs, 9g fat.

Olive oil supplies nearly all the fat and most of the energy in each serving, while the mustard and vinegar contribute flavour with very little carbohydrate or protein. Serve it over a generous salad and add a protein-rich food such as beans or egg to make the plate more balanced.

Why these ingredients work

Mustard: Dijon helps the vinegar and oil combine while adding savoury sharpness. Its flavour is prominent, so start with the listed amount rather than adding extra straight away.

Vinegar and oil: Red wine vinegar gives the dressing its acidity, while olive oil softens that sharpness and adds richness. Salt and black pepper season the mixture without obscuring those flavours.

Build the emulsion

Start with the mustard, vinegar and seasoning, stirring until they are evenly mixed. Then add the oil in a thin stream while stirring continuously.

Adding the oil gradually gives it time to disperse through the vinegar mixture. If the dressing looks separated, whisk or shake it again before serving.

Check the texture and flavour

A finished vinaigrette should look slightly thick and cohesive rather than like separate layers of oil and vinegar. It will still pour easily from a spoon or jar.

Taste it before dressing the salad. If it seems too sharp, a little more oil can soften the flavour; if it tastes flat, check the seasoning.

Make it just before serving

The recipe takes about five minutes, so it can be mixed while you prepare the salad. Dressing leaves shortly before serving helps them stay crisp.

This amount makes eight servings. If you are not using it all at once, keep the remainder chilled and mix it again before the next use.

What to serve it with

Toss the vinaigrette with leafy salads, sliced tomatoes or crunchy vegetables. Add it a little at a time so the ingredients are coated without becoming heavy.

For a more substantial plate, pair the salad with beans, eggs, chicken or another protein-rich ingredient, and include bread or grains if you want a filling accompaniment.

Recipe notes & tips

• Use a small bowl or jar with enough room to stir the oil in steadily.
• Add the olive oil slowly to help the dressing emulsify.
• Season gradually, then taste before adding more salt or pepper.
• Dress salad leaves just before serving to help keep them crisp.
• Shake or whisk the vinaigrette again if it separates while stored.

Variations

• Add herbs: Stir in finely chopped parsley or chives for a fresh finish.
• Use white wine vinegar: Swap it for the red wine vinegar for a milder flavour.
• Add garlic: Mix in a small amount of finely grated garlic for extra savouriness.
• Add honey: Stir in a little honey to temper the vinegar's sharpness.
• Use lemon: Replace some of the vinegar with lemon juice for a brighter citrus note.

Common mistakes to avoid

• Pouring in the oil too quickly: The dressing may split; add it in a thin stream while stirring.
• Skipping the taste check: The balance can vary with the mustard and vinegar; taste and adjust the seasoning.
• Overdressing the salad: The leaves can become heavy; add a little vinaigrette at a time.
• Serving it straight from the fridge: Chilled oil can make the dressing seem thick; stir or shake it well before using.
• Leaving the salad dressed too early: The leaves may soften; toss them shortly before serving.

How to store

Keep leftover vinaigrette in a sealed jar in the refrigerator and use within about a week. The oil may thicken or separate when chilled; let the jar stand briefly, then shake or whisk before serving.

Frequently asked questions