Dijon Vinaigrette Recipe: Ever wondered what makes restaurant salads taste so ridiculously good? It’s often the vinaigrette—and more specifically, Dijon vinaigrette. This dressing is a game-changer, combining tangy, creamy, and savory notes all in one spoonful. If you’re tired of store-bought bottles loaded with preservatives or want a simple, go-to homemade dressing, you’re in the right place.
Dijon vinaigrette is a French-inspired dressing that marries vinegar and oil with the subtle spice of Dijon mustard. The result? A silky, flavorful dressing that clings to greens like it was born to do just that. Whether you’re tossing it with mixed greens, drizzling it over roasted veggies, or even using it to marinate chicken or fish, it’s incredibly versatile.
In this guide, I’ll walk you through each step to make this dressing from scratch—plus some bonus tips and variations you won’t want to miss. Ready to up your salad game?
Ingredients You’ll Need
Making Dijon vinaigrette is simple, and you probably already have everything in your pantry. Here’s your shopping (or shelf-check) list:
Core Ingredients:
- Dijon mustard – The star of the show. Look for smooth and tangy varieties like Maille or Grey Poupon.
- Vinegar – White wine vinegar is traditional, but apple cider or red wine vinegar work great too.
- Extra virgin olive oil – Use the best quality you can afford; it makes a noticeable difference.
- Garlic – Freshly minced for that bold, aromatic kick.
- Salt & freshly ground black pepper – Balance and depth.
- Honey or maple syrup (optional) – Just a touch for sweetness, especially if your vinegar is on the sharp side.
Optional Flavor Boosters:
- Shallots – Milder than garlic and add a gourmet flair.
- Lemon juice – Adds a layer of brightness and complexity.
- Herbs (fresh or dried) – Think thyme, tarragon, or parsley.
- Chili flakes or a pinch of cayenne – For a gentle kick.
Mixing and matching these ingredients lets you create your own signature vinaigrette. Think of it as your kitchen’s secret weapon!
Kitchen Tools Required
Making Dijon vinaigrette doesn’t require a professional setup. In fact, all you really need is a bowl and a whisk, but here’s a breakdown:
Essential Tools:
- Mixing bowl – Glass or stainless steel is best.
- Whisk – Crucial for proper emulsification.
- Measuring spoons and cups – Precision is key for balance.
- Garlic press or knife – Depending on whether you’re mincing garlic.
Optional but Helpful:
- Mason jar with lid – For the shake-and-go method.
- Mini food processor or blender – Great for a super-smooth texture.
- Squeeze bottles – For easy serving and storage.
Using simple tools keeps the process fast and cleanup minimal. The mason jar method? Perfect for meal preppers on the move!
The Science Behind a Good Vinaigrette
Why do some dressings separate and look gross after five minutes while others stay creamy and clingy? One word: emulsification.
What is Emulsification?
Emulsification is the process of forcing two liquids that don’t mix—like oil and vinegar—to blend into one smooth sauce. In vinaigrette, Dijon mustard acts as an emulsifier, creating that magical bond.
The mustard contains natural lecithin that helps suspend vinegar in oil, giving your dressing that creamy texture and preventing it from separating too quickly.
Why Dijon Mustard Is the MVP
Unlike yellow mustard, Dijon has a subtle heat and smooth texture that emulsifies beautifully. Its acidity pairs seamlessly with vinegar, and it doesn’t overpower the dish—it elevates it.
If you’ve ever wondered why your homemade vinaigrette doesn’t look like the one at the fancy bistro down the street, you’re likely missing the mustard magic.
Step-by-Step Guide to Making Dijon Vinaigrette
Time to roll up your sleeves—this is where the fun begins. You’ll go from a few pantry staples to gourmet-level dressing in under five minutes. Here’s how:
Step 1: Measure Your Ingredients
Start with:
- 1 tablespoon Dijon mustard
- 2 tablespoons vinegar
- 6 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: 1 teaspoon honey or maple syrup
Pre-measuring ensures balance, especially when you’re still mastering the perfect ratio.
Step 2: Combine the Base Ingredients
In a medium mixing bowl or mason jar, add:
- Dijon mustard
- Vinegar
- Garlic
- Honey or sweetener (if using)
Stir or whisk to combine these ingredients before adding the oil. This helps evenly distribute the flavors.
Step 3: Slowly Add the Olive Oil
While whisking constantly (or blending if using a processor), drizzle the olive oil in very slowly. This is key. Adding it too quickly can cause the dressing to break (aka separate).
You’ll see the mixture start to thicken and take on a creamy appearance. That’s the emulsification kicking in!
Step 4: Season and Taste
Add a pinch of salt and a few cracks of black pepper. Whisk again and taste. Adjust as needed—more vinegar for zing, more honey for sweetness, or more mustard if you want a stronger bite.
This step is all about personalization. Your taste buds are your guide!
Step 5: Serve or Store
Use immediately or transfer to a jar with a tight lid. Shake before each use, especially if you’ve stored it in the fridge.
Vinaigrette will keep well for about 1 week in the fridge. Just give it a good shake before serving.
Chef Tips for the Perfect Vinaigrette
Making Dijon vinaigrette is easy, but perfecting it? That takes a little finesse. Here are a few pro tips to elevate your dressing from good to gourmet.
Balance Is Everything
The key to a great vinaigrette is striking the perfect balance between acid and fat. The classic ratio is 1 part vinegar to 3 parts oil. But don’t be afraid to tweak it! If your vinegar is especially strong, a bit of honey or maple syrup can soften the sharpness without making it overly sweet.
Taste as you go. What works in one salad might overwhelm another. Arugula and bitter greens can handle more acidity, while delicate lettuces like butter or romaine prefer a gentler touch.
Quality Matters
Since this recipe uses so few ingredients, quality really shines through. Use a good Dijon mustard—not one that’s overly salty or artificial. And if you can splurge on a quality extra virgin olive oil, do it. Your vinaigrette will have a smooth, luxurious mouthfeel rather than an oily aftertaste.
Fixing a Broken Vinaigrette
If your vinaigrette separates or looks thin, don’t panic.
- Whisk again vigorously, or better yet, pop it in a blender for 10 seconds.
- If that doesn’t work, add a little more Dijon mustard—that often helps re-emulsify the dressing.
- A spoonful of warm water can also help thin it out and bind it together.
The goal is a dressing that clings to your greens like a soft coat—not a greasy puddle at the bottom of your bowl.
Variations of Dijon Vinaigrette
One of the best things about Dijon vinaigrette is how adaptable it is. You can switch up the flavor profile without losing its essence. Here are a few killer variations you should try:
Honey Dijon Vinaigrette
This sweet and tangy version is perfect for salads with nuts, apples, or goat cheese. Add 1–2 teaspoons of honey or maple syrup to the base recipe.
Great with:
- Spinach salads
- Roasted Brussels sprouts
- Chicken wraps
Balsamic Dijon Vinaigrette
Swap white wine vinegar for balsamic vinegar and reduce the oil slightly. The result is a darker, richer dressing with a hint of sweetness and depth.
Best for:
- Caprese salads
- Roasted vegetables
- Pasta salads
Spicy Dijon Vinaigrette
Craving a little heat? Add a pinch of cayenne, red pepper flakes, or even a dab of hot sauce. This works great with grain bowls or anything with avocado.
Pairs well with:
- Grilled meats
- Quinoa bowls
- Tacos
Serving Suggestions
Once you’ve made your vinaigrette, the fun really begins. It’s not just for lettuce—this stuff is liquid gold in the kitchen.
Classic Salads
- Mixed greens with almonds and cranberries
- Spinach salad with strawberries and feta
- Cobb salad or chef salad
The tang of Dijon cuts through richness and complements sweet or salty toppings.
As a Marinade
This vinaigrette doubles as a stellar marinade. Its acidic and slightly spicy profile helps tenderize meat and infuse flavor.
Try it with:
- Chicken breasts
- Pork chops
- Salmon filets
Veggie Upgrade
Drizzle over steamed broccoli, roasted carrots, or blistered green beans. It adds a gourmet punch to even the most humble vegetable.
Grains and Legumes
Try mixing it into:
- Lentil salad
- Quinoa and chickpea bowls
- Farro with roasted vegetables
A couple of tablespoons can transform a basic grain dish into a mouthwatering meal prep favorite.
Make-Ahead and Storage Tips
How to Store Dijon Vinaigrette
After making your vinaigrette, transfer it to a clean glass jar or airtight container. Store it in the refrigerator for up to 7–10 days.
Give it a good shake or stir before each use. Natural separation is normal—no need to toss it.
Freezing? Not Recommended
Unlike soups or sauces, vinaigrettes don’t freeze well. The oil can harden and separate in strange ways. Stick to making it fresh weekly—it only takes 5 minutes anyway!
Batch Tip
Want to make life even easier? Double or triple the recipe and store in a large mason jar. Just shake and pour as needed. It’s a meal prepper’s dream.
Health Benefits of Dijon Vinaigrette
Let’s talk health. Dijon vinaigrette isn’t just delicious—it’s also a nutritional win, especially when compared to creamy or store-bought dressings loaded with hidden sugars and preservatives.
Fewer Calories, More Nutrients
A tablespoon of homemade vinaigrette usually clocks in at 60–90 calories, most of which come from heart-healthy fats in olive oil. These fats help your body absorb fat-soluble vitamins (A, D, E, and K) from leafy greens and veggies.
Antioxidants Galore
Dijon mustard and olive oil are both rich in antioxidants, which help fight inflammation and protect against chronic disease.
No Junk Ingredients
You’re in control—no stabilizers, added sugars, or artificial colors. Just whole, clean ingredients your body knows how to use.
Common Mistakes to Avoid
Even with a simple recipe like Dijon vinaigrette, it’s easy to make a few missteps. Here’s what to look out for so your dressing turns out amazing every single time.
1. Using Poor Quality Oil
You don’t have to buy the most expensive olive oil, but avoid cheap, bland oils. If your oil tastes bitter or stale on its own, it’s not going to magically taste better in a vinaigrette. Choose extra virgin olive oil with a mild, fruity profile for the best results.
2. Not Emulsifying Properly
Don’t just dump all your ingredients into a bowl and stir for two seconds. Emulsification takes technique. Whisk steadily while slowly drizzling in the oil. That’s how you get that creamy, well-blended consistency that clings to greens instead of pooling at the bottom.
3. Going Overboard with Mustard or Vinegar
Remember, Dijon mustard has a strong flavor, and too much can overpower everything. Same with vinegar—if your eyes water when you taste it, it’s probably too acidic. Stick to the classic 1:3 vinegar-to-oil ratio and adjust gradually.
4. Underseasoning
Many homemade vinaigrettes fall flat because people forget to season properly. A pinch of salt and a few cracks of black pepper bring everything to life. Don’t skip this part!
5. Skipping the Taste Test
Always taste and adjust before serving. Different vinegars, mustards, and oils have varying intensities, so fine-tuning is essential. Add sweetness if it’s too tangy, or a splash of water if it’s too thick.
Pairing Ideas
One of the coolest things about Dijon vinaigrette is how many dishes it complements. It’s not just for leafy greens—this stuff plays well with everything from roasted meats to grain bowls.
With Vegetables:
- Roasted cauliflower or Brussels sprouts
- Grilled zucchini or eggplant
- Steamed asparagus or green beans
The acidity cuts through richness and brings out the natural sweetness in vegetables.
With Proteins:
- Drizzle over grilled chicken, salmon, or tofu
- Marinate pork chops or steak before grilling
- Spoon over a warm poached egg on toast for a quick brunch dish
With Grains:
- Mix into quinoa salad with roasted veggies and herbs
- Toss with couscous, bulgur, or farro for a zesty grain bowl
- Add to a chickpea and lentil salad for a protein-packed lunch
It’s an all-purpose dressing that makes your everyday meals feel fancy without the effort.
Kid-Friendly Adaptations
If your kids find vinaigrettes too strong or “spicy,” don’t worry. You can tweak this dressing to make it more palatable for little taste buds.
1. Go Light on the Dijon
Start with half the amount of mustard, or substitute it with a milder version. Some brands are smoother and less pungent, making them kid-approved.
2. Add More Sweetness
Add a full teaspoon (or more) of honey or maple syrup. This balances out the tang and makes it more like a honey-mustard dressing kids already love.
3. Serve It as a Dip
Kids might not love salad, but they’ll dip veggies. Pour a bit into a small cup and serve it with carrot sticks, cucumber rounds, or even pretzels.
4. Let Them Shake It Up
Get your child involved in making the vinaigrette. Let them add the ingredients and shake it in a jar—it makes them more likely to try it since they “cooked” it.
FAQs about Dijon Vinaigrette Recipe
How long does homemade Dijon vinaigrette last?
Stored in an airtight container in the fridge, it’ll last up to 7–10 days. Just give it a good shake before each use to re-emulsify.
Can I freeze vinaigrette?
Freezing isn’t recommended. The oil may solidify and separate weirdly when thawed. Make small, fresh batches instead.
Is Dijon vinaigrette keto-friendly?
Yes! As long as you skip the honey or use a keto-approved sweetener, it’s totally suitable for a low-carb or keto diet.
Can I use a different type of mustard?
You can, but the flavor will change. Yellow mustard will be milder and sweeter. Spicy brown will add heat. Stick with Dijon for that classic flavor profile.
What if I don’t have vinegar?
No problem. You can substitute with lemon juice, lime juice, or even a blend of citrus and vinegar for a zesty twist.
Conclusion
And there you have it—your ultimate guide to mastering Dijon vinaigrette. It’s fast, it’s flavorful, and it can elevate even the simplest salad or side dish. Once you start making it at home, you’ll never want to go back to store-bought dressings again.
The best part? This vinaigrette isn’t just a dressing—it’s a gateway to creativity in the kitchen. Tweak it, add to it, or use it as a base for countless other sauces and marinades. Whether you’re meal prepping for the week or whipping up a quick salad for dinner, this little jar of gold belongs in your fridge.
Give it a try—you might just become obsessed.
