Easy and economical, Dijon mustard vinaigrette is a flavor packed. More than a salad dressing, brush on baked fish and drizzle over vegetables.
Easy, fresh, flavorful and economical, Dijon mustard vinaigrette is a staple in my refrigerator. Even though it’s a salad dressing, I brush it on baked fish and drizzle it over roasted vegetables. In this Chopped Asian Salad, I tweaked the recipe to make a peanut ginger dressing. Read on to see how you can create your favorite flavors.
How to make Dijon Mustard Vinaigrette
Vinaigrette is a ratio: 3 + 1 + 1 = vinaigrette
It’s all about the math. But don’t run away!
A vinaigrette typically has a ratio of 3 to 5 parts oil (olive, canola, etc.) to 1 part acid (vinegar, lemon juice, orange juice). If you prefer tart flavors, 3:1 is good. What’s so great about it is how easy it is to change it up to meet your taste preferences plus you can use what you have on hand to reduce food waste.
The 3 + 1 part: oil and acid
Olive oil and canola oil are what I typically use, but I often replace a tablespoon with walnut oil. For an Asian flavor, I add a teaspoon of toasted sesame oil.
Cook’s Note: Vinegar is the usual acidic ingredient. From apple cider, white wine, red wine, rice wine, and balsamic, you can mix vinegars to suit your taste. Some are more astringent than others, but also try lemon, orange, or grapefruit juice instead of a vinegar. Don’t waste the citrus zest! The colorful rind is delicious in a vinaigrette.
Creamy Dijon Vinaigrette [or other flavors]
The +1 part: more flavor
Build more flavors by adding small amounts, depending on how strong the flavor is, from 1/2 teaspoon to a tablespoon:
- to make a creamy vinaigrette, add a spoonful of plain yogurt or mayonnaise
- give it a twist with citrus zest (this is the zester I use)
- spice it up with chopped shallots, chives, green onions, ginger, or minced garlic
- add chopped fresh or dried herbs such as basil, chives, parsley, thyme, rosemary, oregano, or tarragon
- sweeten it with a bit of maple syrup, honey or jam
- turn is Asian with a teaspoon of peanut butter or almond butter
When it’s time to serve, whisk it well or shake it vigorously to bring the ingredients together then toss with dry lettuce. If lettuce is wet, the oil slides right off. I use a salad spinner to rinse, freshen and dry salad greens. If I bring the vinaigrette to the table, I like to serve it in a cruet.
How to use Vinaigrette
- Orange Cabbage Slaw is orange juice, rice wine vinegar, and a 1/2 teaspoon toasted sesame oil on shredded red cabbage with orange slices.
- Apple cider vinegar and walnut oil on a green salad with chopped apples and walnuts.
- Mix tuna and beans for a Greek Salad.
- Black beans and quinoa salad
- Bulgur (cracked wheat) is the base for tabouli, but you can add much more to this grain. Try nuts, dried fruit, berries, chopped apple, diced cucumber, shredded cabbage, crumbled feta, or mozzarella cubes. Toss with the vinaigrette. Or stuff mini peppers.
- Panzanella Salad with Roasted Tomato Vinaigrette
- Grapefruit juice and rice wine vinegar with Romaine lettuce, grapefruit and avocado.
Here are more salad dressing recipes
- Brussels sprouts salad
- Tabbouleh stuffed peppers
- Vietnamese noodle bowl
- Mango jalapeno dressing
- Asparagus with walnuts and lemon vinaigrette
- Peanut sesame noodles
- Chopped Asian Salad with Peanut Ginger Dressing
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Homemade Dijon Vinaigrette
Build more flavors by adding small amounts (depending on how strong the flavor is, from 1/2 teaspoon to a tablespoon):
- citrus zest (this is the zester I use)
- salt and pepper
- chopped shallots, chives, green onions, ginger
- minced garlic
- chopped fresh or dried herbs such as basil, chives, parsley, thyme, rosemary, oregano, or tarragon
- honey or jam
- peanut butter
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Salad dressing
- Method: no cook
- Cuisine: French, American
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon salt
- few grinds of freshly ground pepper
- 4 tablespoons canola oil
- 2 tablespoons extra virgin olive oil
- In a small bowl, whisk together mustard, vinegar, salt and pepper. Continue to whisk and gradually pour in oil.
It’s perfectly fine to use all apple cider vinegar or all rice vinegar. In fact, use your favorite vinegar. I mix them because rice vinegar is a bit less acidic than apple cider vinegar.
- Serving Size: 1 tablespoon
- Calories: 95
Keywords: salad dressing, how to make salad dressing, what's the ratio for vinaigrette