Dijon Vinaigrette (Printable)

Quick Dijon mustard vinaigrette: olive oil, white wine vinegar, garlic and honey; emulsifies in minutes for salads.

# What You'll 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 until smooth and well blended.

03 - Slowly drizzle in the olive oil while continuing to whisk, creating a slightly thick, emulsified dressing.

04 - Taste and adjust seasoning as desired.

05 - Serve immediately or refrigerate in a sealed jar for up to 1 week.

01 -

It comes together in five minutes with pantry staples you probably already have, and once you taste the difference you will never go back to bottled dressing.
The Dijon mustard acts as a natural emulsifier, giving you that creamy, luxurious texture without a single drop of cream or mayonnaise.

02 -

If you pour the oil in too quickly it will refuse to emulsify and you will end up with a broken, oily mess instead of a creamy dressing, so patience during that slow drizzle truly matters.
A metal whisk can react with the acid in vinegar and leave a faint metallic taste, so a small glass bowl with a silicone or plastic whisk gives you the cleanest flavor.

03 -

Let the minced garlic sit in the vinegar for about two minutes before adding the oil because the acid tames the raw garlic bite and mellows it into something sweeter and more complex.
A chilled vinaigrette tastes less vibrant than one at room temperature, so pull it from the fridge fifteen minutes before you plan to serve it.