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–+ servings
A glass jar filled with creamy dijon mustard salad dressing sits on a dark saucer, with a spoon resting nearby and salad, pepper, and salt visible in the background.

Dijon Mustard Vinaigrette Recipe

Lindsey Neumayer
This creamy dijon mustard vinaigrette recipe is tangy, lightly sweet, and deeply flavorful. It comes together quickly with an immersion blender for a smooth dressing that’s perfect for salads, grain bowls, roasted vegetables, or as a marinade!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Dressing, Salad, Sauce
Cuisine American
Servings 16 TBSP
Calories 62 kcal

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Equipment

Ingredients
  

  • 45 g dijon mustard 3 TBSP
  • 19 g honey 1 TBSP
  • 42 g white wine vinegar 3 TBSP
  • 10 g shallot 1 TBSP, roughly chopped
  • 2 g garlic 1/2 tsp, or 1 small clove
  • 2 g salt 1/2 tsp
  • pepper to taste, freshly ground
  • 100 g olive oil 1/2 cup

Instructions
 

  • Chop shallot + garlic. Roughly chop the shallot and garlic. You don’t need to mince them finely because the immersion blender will break them down.
    10 g shallot, 2 g garlic
  • Combine all ingredients but oil. Add the Dijon mustard, honey, white wine vinegar, shallot, garlic, salt, and black pepper to a tall blending jar or cup. Blend well until incorporated.
    45 g dijon mustard, 19 g honey, 42 g white wine vinegar, 10 g shallot, 2 g garlic, 2 g salt, pepper
  • Stream in olive oil. Slowly add the olive oil as you are blending the dressing, and blend until everything is smooth, creamy, and emulsified.
    100 g olive oil
  • Taste + season if desired. Taste your dressing and adjust by adding more honey, salt, or pepper if desired. The dressing will also mellow and the flavors will blend as it sits in the fridge, so taste it again after about 30 minutes or so!
  • Store + serve. Store your finished dressing in an airtight storage container in the fridge. If it solidifies, you can run it under hot water or set it out for 15-20 minutes before serving.

Notes

ℹ️ troubleshooting tips

Taste and adjust your dressing to perfect the flavor to match your preferences, and when in doubt, let your dressing rest for 30-60 minutes in the fridge before making too many changes. As the dressing sits, the flavors will meld together and mellow out.
  • too tart - if your dressing tastes too sharp, add more honey, a pinch more salt or a little more water and olive oil.
  • too thick - add more water about 1 TBSP at a time to help thin your dressing out if it’s too thick. It will also thicken a bit in the fridge, and if your olive oil is really good quality, it may solidify! If this happens, be sure to set your dressing out for 20-30 minutes before using it, or run it under warm water. Then shake the bottle or jar of dressing to reincorporate all of the ingredients before serving.
  • too thin - if your dressing is too thin, you can add more oil 1-2 TBSP at a time until it thickens up.
  • blend well - make sure to blend the base of ingredients well, and then slowly stream the oil in so everything gets emulsified (totally and completely combined into a smooth consistency). This way, there aren’t “spikes” of flavor studded throughout the dressing, but rather it’s a fully formed flavor of its own.

Nutrition

Calories: 62kcalCarbohydrates: 1gProtein: 0.1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.001gSodium: 80mgPotassium: 9mgFiber: 0.1gSugar: 1gVitamin A: 2IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
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Keyword: marinade, salad dressing, The Balancing Act, The Intrigue, The Pop