This easy Dijon vinaigrette dressing gives any salad a classically tangy French vibe. It’s made with just 4 basic ingredients (plus salt and pepper) and lasts up to 2 weeks in the fridge.
Making Your Own Salad Dressing Is WAY Easier Than You Think
Home cooks have been duped into thinking salad dressings should come from your grocery store shelves. Don’t believe the hype!
The truth is, homemade salad dressings like this simple Dijon mustard vinaigrette just might be the biggest bang-for-your recipe you’ll ever learn to make from scratch. And without all those fillers and additives, it’s so much healthier for you too.
What I love about homemade dressings and vinaigrettes is that they’re so much more flavorful than store-bought varieties and are an easy way to upgrade any salad.
Enjoy!
The 4 Main Ingredients
The full recipe, with amounts, can be found in the recipe card below.
The most elemental vinaigrette salad dressing is composed of just two things: an acid for tang (typically vinegar or citrus juice) + an emulsifier to thicken the dressing (typically olive oil or a neutral-flavored oil).
Here’s what’s in this easy Dijon vinaigrette:
- Rice vinegar — You can use either seasoned or unseasoned rice vinegar (seasoned has a bit of sugar added for sweetness). I’ve also made this salad dressing with other clear vinegars like champagne and white wine vinegar, and it still turned out great.
- Dijon mustard — Adds tang and helps thicken the dressing.
- Shallot — Minced shallots add a bit of heat and spice and are a signature French influence.
- Extra virgin olive oil — Neutral oils like canola, grapeseed, or avocado oil will work here too.
Ingredient Swaps
- Swap the rice vinegar for white balsamic, champagne vinegar, apple cider vinegar, sherry vinegar, or red wine vinegar
- Add fresh herbs, such as thyme or basil
- If you want a touch of sweetness, add a bit of honey, agave, or maple syrup
How to Make Dijon Vinaigrette From Scratch
- Choose your vessel. You can whisk the dressing in a bowl or shake it in a jar with a lid. Both methods work well, but I get a thicker, more emulsified dressing when I slowly whisk the oil into the vinegar and mustard instead of shaking all at once.
- Add the Dijon, minced shallots, and vinegar before adding the oil. The acid from the mustard and vinegar mellows the heat of the shallots but still retains that French bistro vibe.
- Mix the dressing. While whisking, slowly drizzle the olive oil into the ingredients until thickened and full-bodied. Always season to taste with kosher salt and freshly ground black pepper before serving.
Heidi’s Tip: If your shallots are exceptionally strong, let them sit for about 10 minutes in the vinegar and mustard to neutralize some of the heat before adding the oil.
Ways to Use It
Toss your favorite salad greens with this light and tangy vinaigrette, drizzle it over grilled vegetables, or use it as a quick marinade for chicken.
- Pear and Gorgonzola Salad
- Chicken Nicoise Pasta Salad
- Classic Nicoise Salad
- Nicoise Potato Salad
- Grilled Potato Salad
- Simple Arugula Salad
- Mediterranean Kale Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Dijon Vinaigrette Dressing
Ingredients
- ⅓ cup rice vinegar (seasoned or unseasoned)
- 1 tablespoon minced shallot
- 1 tablespoon Dijon mustard
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- This dressing can be made in a small bowl or a jar fitted with a lid. To make in the bowl, add the vinegar, shallots, and Dijon mustard then slowly drizzle the olive oil into the mix while whisking continuously until emulsified. Season with kosher salt and pepper, adding more to taste. Or, add all of the ingredients to the jar, close the lid tightly, and shake well.
Notes
Nutrition
More Salad Dressing Recipe Ideas
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Lisa Renee'
Very good. I make mine with lemon juice instead of rice vinegar and garlic I stead of shallots. Same idea. I love homemade dressings! Thank you for sharing!!!
Hayley
Thanks, Lisa, we’re glad you enjoy it! Homemade dressings just can’t be beat! :)