Easy Dijon Vinaigrette

This quick and easy Dijon Vinaigrette is made with just five simple ingredients – peppery Dijon mustard, olive oil, lemon juice, salt, and black pepper. It’s the perfect addition to an array of salads, roasted veggies, and grilled meats!

Simple vinaigrettes, like today’s Dijon vinaigrette or this Champagne vinaigrette, are all you need to transform an ordinary dish into something truly flavorful and special. 

Made with only 5 ingredients and ready in a total of 5 minutes (or less!), you can easily double the recipe as it stores well in the refrigerator for up to 2 weeks! It’s a great starting point for a flavorful mustard vinaigrette, keeping in mind that you can easily customize it.

It’s also gluten-free, vegan, and dairy-free, and can be used daily in a variety of dishes!

What is Dijon Mustard?

Dijon mustard is a traditional mustard that originates from the French city of Dijon in Burgundy. This city became popular for making mustard in the late Middle Ages and was even granted exclusive rights to do so in the 17th century! 

Today, Dijon mustard is known and used worldwide in many different recipes, including marinades, sauces, dressings, and vinaigrettes. It is made from a blend of white wine and black or brown mustard seeds, adding a delicious, peppery kick to any dish.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Olive oil – The base. A neutral-flavored oil is best for a mild vinaigrette as it won’t overpower the flavors of the other ingredients. Avocado oil is another option.
• Dijon mustard – Adds a slight peppery bite to this vinaigrette. I don’t recommend substituting with yellow mustard as the flavor of the vinaigrette will differ quite a bit. 
• Lemon juice – For freshness. Freshly squeezed orange juice or sherry vinegar could be used instead. 
• Salt and ground black pepper – To taste. Sea salt or kosher salt works well. For added flavor, consider adding minced garlic or garlic powder.

How to Make Dijon Vinaigrette

1. Combine the ingredients: Add the ingredients to a jar with a tight-fitting lid. Seal tightly and shake well to combine. For a creamy vinaigrette, you’ll need to emulsify it. Whisk all of the ingredients together by hand in a medium bowl or use an immersion blender. 
2. Serve or store: Season to taste then serve immediately, or store it in the fridge until you’re ready to use it.

Recipe Tips

• For a touch of sweetness, try adding a little honey or maple syrup. Honey is also known to extend the shelf life of vinaigrette. 
• A creamy appearance to the freshly whisked vinaigrette is an indication that the mixture has emulsified. It’s normal for separation of the fats and acid to occur during storage which is why any leftover vinaigrette should be stirred before using again. 
• Use a glass or stainless steel bowl or container to mix the vinaigrette ingredients. Avoid using aluminum bowls as this material will react with the acid in the lemon juice and create a metallic taste in the vinaigrette.
• Add fresh herbs, such as minced parsley, oregano, or basil for added freshness.

What is the Difference Between a Dressing and a Vinaigrette?

Vinaigrettes tend to be higher in acidity and have a more pourable consistency while dressings are typically creamier with a thicker consistency. My honey mustard sauce is the perfect example of a creamier dressing-type condiment, made with mayonnaise!

Storage

You can store this Dijon vinaigrette in an airtight container or mason jar with a sealable lid in the fridge for up to 2 weeks. Give the stored vinaigrette a good shake or stir before serving it again. Freezing is not recommended.

More Dressing and Vinaigrette Recipes

• Green Goddess Dressing
• Champagne Vinaigrette Recipe
• Chipotle Ranch Dressing
• Lemon Tahini Dressing