Dijon Vinaigrette (Print Version)

Tangy Dijon mustard whisked with vinegar and olive oil for a silky emulsified dressing.

# What You Need:

01 - 3 tablespoons extra-virgin olive oil

02 - 1 tablespoon white wine vinegar (or red wine vinegar)

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon honey or maple syrup (optional, for balance)

05 - 1 small clove garlic, finely minced (optional)

06 - 1/4 teaspoon sea salt

07 - 1/8 teaspoon freshly ground black pepper

01 - In a small bowl, combine the Dijon mustard, vinegar, honey (if using), garlic, salt, and pepper.

02 - Whisk until the mixture is completely smooth and uniform.

03 - Slowly drizzle in the olive oil while whisking continuously to create a slightly thick, emulsified dressing.

04 - Taste the vinaigrette and adjust salt, pepper, or vinegar as desired.

05 - Serve immediately or refrigerate in a sealed jar for up to 1 week.

01 -

It takes literally five minutes and tastes brighter than anything from a store shelf.
That little spoon of Dijon does magic, binding everything into a creamy, tangy sauce you will want to drizzle on everything.

02 -

If you add the oil too fast it will split and look oily instead of creamy, so patience with the pour really matters.
Shake or whisk again before each use because natural separation is completely normal.

03 -

Let the dressing rest for ten minutes before serving so the garlic has time to soften and infuse throughout.
Double the batch because it disappears fast and keeps perfectly all week.