Add a dash of French cuisine to your daily salad when you mix up a batch of this simple Dijon Vinaigrette. It's quick to make and adds a flavor that can't be beat.
In a small bowl or jar place the Dijon mustard. Stir in the red wine vinegar and salt and pepper to taste, stirring until well combined.
1 tablespoon Dijon mustard, 2 tablespoon red wine vinegar, salt, black pepper
Add the oil in a thin stream, stirring until a thick emulsion forms. Serve over your favorite salad. Refrigerate leftovers.
⅓ cup olive oil
Notes
Cover and store leftovers in the fridge. The dressing should be good for about a week in the refrigerator.
Recipe Tips
Straight from my French family:
The Durieux never measure out the ingredients for this Dijon Vinaigrette; they just spoon in mustard and pour in vinegar and oil until it looks right. That’s how I generally make it as well. Why dirty more dishes?
If you're going to toss the whole salad with dressing, mix the Dijon Vinaigrette in the bottom of the salad bowl prior to adding the salad greens. You'll save washing a dish!
Add the salt and pepper to the mustard and vinegar mixture before you add the oil to make sure they dissolve!
Don't be afraid to add more of something to suit your preferences.
Serving Suggestions: Dijon vinaigrette is great over simple green salads, but is also tasty on grain bowls, grilled vegetables, and meats. It's a really good marinade for chicken, too!To Make a Meal Prep: If you're going to pack Dijon Vinaigrette with your lunch preps, hold off adding the dressing until you're ready to eat. Store the dressing in small sauce cups in the fridge. It should be good for about a week. Make a Plan for Leftovers: Promptly refrigerate leftover dressing and use it up within a week. If you use olive oil, chances are good the oil will solidify a bit in the cold. Leave it at room temperature to soften the oil before dressing your green