Tangy and creamy Dijon Vinaigrette made with white wine vinegar, Dijon mustard, garlic, olive oil, salt, and pepper. Perfect for any salad!

I’ll be honest—my first brush with Dijon vinaigrette was more of a happy accident than anything else. It was during one of those frantic, last-minute, slap-together-a-salad sort of nights. You know the kind. I had a sad bunch of kale, a few leftover roasted veggies, and not much else. But I was feeling fancy—or desperate, maybe—so I thought, why not make my own dressing?

Now, here’s the funny part: I didn’t even have a recipe. I just started throwing things together like some kind of culinary mad scientist. Dijon mustard, olive oil, a splash of white wine vinegar, garlic…it was like a dressing speed date. And by some miracle, it worked. Like, really worked.

this recipe

It was creamy, garlicky, tangy, and just fancy enough to make me feel like I knew what I was doing. And ever since that night, this Dijon Vinaigrette Recipe has been my go-to. No more boring store-bought dressings for me—this one’s got personality. A little sharpness from the Dijon, a touch of smoothness from the olive oil, and just enough garlic to keep things interesting.

And honestly, it’s stupidly easy to make. It takes five minutes, tops. If you’re like me and you’re always looking for quick ways to make your sad lunch salad taste like something from a restaurant, this recipe’s about to be your new best friend.

Why You’ll Love This Dijon Vinaigrette Recipe?

Alright, let’s break it down. What makes this Dijon Vinaigrette Recipe the real deal?

• Quick and Effortless: It’s like…embarrassingly simple. Throw everything in a bowl, whisk it, and you’re done. It’s almost too easy.

• Versatile as Heck: Salad dressing? Check. Marinade for chicken? Yep. Drizzle for roasted veggies? Absolutely.

• Balanced Flavors: It’s got that perfect combo of tangy, creamy, garlicky goodness that makes you want to drizzle it on literally everything.

• Customizable: Feel like adding honey for a touch of sweetness? Go for it. Want it creamier? Throw in some Greek yogurt. You do you.

Ingredient Notes:

Every ingredient here serves a purpose. And trust me, I’ve messed around with this recipe enough to know what works and what… well, doesn’t.

• White Wine Vinegar (or Champagne Vinegar): The acidity is what gives the vinaigrette its bright, tangy punch. Champagne vinegar is like the extra-fancy version if you want to feel bougie.

• Dijon Mustard: The real MVP. It gives the dressing that smooth, almost creamy texture and sharpness. Yellow mustard just won’t cut it here.

• Garlic: Because, honestly, what isn’t better with garlic? One clove adds warmth and depth, but feel free to add more if you’re a garlic fanatic.

• Salt & Pepper: Seems basic, but don’t skip it. It’s all about balance.

• Extra Virgin Olive Oil: Richness, texture, and that lovely silky finish. Cheap oil? Just… don’t. Splurge a little here if you can.

How To Make Dijon Vinaigrette?

Making this Dijon Vinaigrette Recipe couldn’t be easier. Seriously, if you can hold a whisk, you’ve got this.

1. Combine the Base Ingredients:
   In a small bowl, whisk together the vinegar, Dijon mustard, garlic, salt, and pepper. This is your flavor base—kind of like setting the stage before the main act.

2. Add the Olive Oil (Slowly):
   Now, this part’s important. Slowly drizzle in the olive oil while whisking like a maniac. I’m talking full-on whisking workout here. The idea is to emulsify the dressing, which is just a fancy way of saying you want it to be smooth and not separate.

3. Taste and Adjust:
   Give it a taste. Too sharp? Add a little more olive oil. Too bland? Maybe a pinch more salt or an extra clove of garlic. Play around with it. It’s your dressing, after all.

4. Store or Serve:
   You can use it right away or stash it in the fridge for up to a week. Just give it a good shake before you pour—no one likes a separated vinaigrette.

Storage Options:

So, you made a batch of Dijon Vinaigrette and now you’ve got leftovers. No problem! Store it in an airtight container or jar and pop it in the fridge. It’ll stay good for about a week. And if it separates? Just give it a good shake and you’re back in business.

Variations and Substitutions:

You can absolutely customize this Dijon Vinaigrette Recipe to suit your taste. Here’s how:

• Add Sweetness: Mix in honey or maple syrup if you prefer a slightly sweeter dressing.

• Creamy Vibe: Add a spoonful of Greek yogurt or mayo for a richer texture.

• Herby Goodness: Toss in chopped fresh herbs like parsley, dill, or tarragon for a burst of freshness.

• Spicy Kick: Want some heat? A pinch of red pepper flakes or a dash of hot sauce works wonders.

What to Serve with Dijon Vinaigrette?

This vinaigrette is like a little black dress—it works with everything. Some ideas?

• Salads: Especially ones with hearty greens like kale or arugula.

• Roasted Vegetables: Drizzle it over veggies right out of the oven for an instant flavor upgrade.

• Grain Bowls: Mix it into quinoa, rice, or farro for added zing.

• Marinades: Chicken, shrimp, tofu—you name it, this dressing makes it better.

Frequently Asked Questions:

Can I use regular yellow mustard instead of Dijon?
You can, but it’s not the same. Dijon has that creamy sharpness, while yellow mustard is just… sharp.

How long does it last in the fridge?
About a week. Just keep it sealed and shake it up before using.

Can I make it without garlic?
Sure! But let’s be real, garlic is what makes it sing.

Now, go whip up this Dijon Vinaigrette Recipe and tell me how it goes. Got a creative twist? Threw in some fresh herbs or went all crazy with red pepper flakes? I’d love to hear about your experiments!

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Dijon Vinaigrette Recipe

Prep Time 5 minutes mins

This classic Dijon Vinaigrette Recipe combines white wine vinegar, Dijon mustard, garlic, olive oil, salt, and pepper to create a tangy and versatile dressing. Ideal for salads, marinades, and roasted vegetables.

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8 Servings

Ingredients

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• 1/4 cup white wine vinegar or champagne vinegar
• 2 tablespoons Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil

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Instructions

 

Prepare the Base:

1. In a small mixing bowl, combine the white wine vinegar or champagne vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper. Stir thoroughly until well blended.

Incorporate the Olive Oil:

1. Gradually add the extra virgin olive oil to the mixture while whisking continuously. This technique ensures proper emulsification, creating a smooth and cohesive vinaigrette.

Adjust and Serve:

1. Taste the vinaigrette and adjust the seasoning if necessary. Add additional salt, pepper, or garlic to suit your preference. Serve immediately or transfer to an airtight container for storage.

Storage:

1. Store the vinaigrette in an airtight container or jar in the refrigerator for up to one week. Shake well before each use.

Notes

This Dijon Vinaigrette Recipe is naturally gluten-free as long as the Dijon mustard is certified gluten-free. Always verify labels to ensure no cross-contamination or hidden gluten ingredients.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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