Mustard Vinaigrette

With just four ingredients, our mustard vinaigrette salad dressing recipe should be part of every home cook’s skill set. This Dijon mustard and balsamic vinegar dressing is the perfect balance of common pantry ingredients: balsamic vinegar, Dijon mustard, olive oil and seasoning. It’s delicious as-is, but it can also be a perfect starting point for you to get creative. Its versatility means it can be used in many ways and on any occasion, from fresh salad recipes to marinades for meat, seafood or grilled vegetables.

Ingredients for Mustard Vinaigrette

• Balsamic vinegar: Made from fermented and acetified grape juice that has been aged for long periods of time, balsamic is famous for its deep color and intense, complex flavor. While most vinegars taste sour, this one is sweeter and fruitier yet but still tangy.
• Dijon mustard: Tart and spicy, Dijon has a little more mustard kick than its yellow cousin. Mustard is an emulsifier, which means it acts as the glue that keeps the oil and vinegar blended. Feeling adventurous? It’s easy to make Dijon mustard at home!
• Salt and pepper: Salt accentuates the flavors of the other ingredients, while pepper adds a spicy note and, if ground coarsely, a bit of texture too. If you aren’t sure about the texture of your grind, the best pepper grinders will show you the way, giving you a consistent grind every time.
• Extra virgin olive oil: The rich, smooth texture of this cooking oil counterbalances the more aggressive mustard and vinegar flavors. There is a difference between olive oil and extra virgin olive oil, so choose the best one for your dressing.

Directions

Step 1: Make the base

In a large bowl, whisk together the mustard, vinegar, salt and pepper.

Editor’s Tip: Start with all the ingredients at room temperature for the best results. If the oil is cool or cold, forming the emulsion is much more difficult.

Step 2: Gradually whisk in the oil

Slowly add the olive oil while whisking constantly.

Editor’s Tip: Taking your time while adding the oil helps your ingredients stay emulsified for longer, giving you a more consistent flavor and texture. If you’re in a hurry, save time by using a mason jar to shake all your ingredients together—that way you won’t even have to wash the whisk.

Taste of Home

Mustard Vinaigrette Recipe Variations

• A squeeze of lemon: Add some fresh lemon juice for citrusy sweetness that matches the tartness of mustard and vinegar. You can either use it with the vinegar or replace the vinegar.
• A sprinkle of fresh herbs: Add some fresh chopped thyme, oregano or basil for a more garden-green flavor. Dried herbs also work well. My go-to is adding a half teaspoon of herbs de Provence (a blend of several herbs) to my vinaigrette, but any types of herbs can work in a vinaigrette.
• A drizzle of honey: Honey adds gooey sweetness and acts as an additional emulsifier. (Psst: Did you know that honey doesn’t expire?)

How to Store Mustard Vinaigrette

Store this dressing on the counter for one to three hours before serving. Leftovers can be refrigerated in a sealed jar or container for up to a week, but remember to bring the cold vinaigrette to room temperature before shaking to recombine it.

Mustard Vinaigrette Recipe Tips

Taste of Home

What’s the best ratio for vinaigrette?

The best ratio for vinaigrettes is 3-to-1: three parts oil to one part vinegar (or another acid like lemon juice). As this recipe illustrates, mustard is the emulsifier, keeping your dressing’s ingredients combined longer and coating your greens more consistently.

What are some common mistakes to avoid when making vinaigrette?

While simple at its core, there are some things to remember when making vinaigrette. First, stick with the correct ratio of vinegar to oil, and measure all your ingredients carefully. Good ingredients are key, so checking expiration dates is always a best practice. To offset any bitterness, try adding a tiny pinch of baking soda or—my preferred method—a drop of honey to counteract the offending flavors. If you still feel like the vinaigrette tastes off, give it another good hard shake in the mason jar or whisk it again. Finally, there are many flavorful oils, but some might add more flavor than desired (like walnut or coconut oil), so taste before you pour.

How do you use mustard vinaigrette?

Dijon vinegar dressing can be used in myriad ways, whether you’re keeping it traditional and using it on side salad recipes (like a fresh mixed greens salad or this perfect winter salad) or using it to marinate chicken, salmon or grilled veggies.