Customizable Dijon Vinaigrette
This simple dijon vinaigrette is one of those staple recipes that makes everything better. It’s tangy, a little sweet, and comes together in minutes using pantry staples. Whether you’re dressing a leafy green salad, drizzling it over grain bowls, or using it as a marinade—this homemade dressing is a flavorful upgrade from the store-bought stuff. Plus, you get to customize it with oil and vinegar of your choice.
Ingredients
- 1/2 cup oil of your choice, (extra virgin olive oil, avocado oil, sesame oil, or canola oil)
- 1/4 cup vinegar of your choice, (balsamic, apple cider, red wine, champagne vinegar, or white wine vinegar)
- 2 teaspoons high-quality Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 teaspoon minced garlic, (about 1 clove)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Whisk Method (recommended): Add all ingredients to a medium bowl. Use a whisk or handheld milk frother to vigorously mix until smooth and emulsified.
- Shake Method: Add all ingredients to a mason jar or other sealable container. Shake well for 20–30 seconds until combined and creamy.
- Blender Method: Add all ingredients to a blender or small food processor. Blend on low speed for 15–20 seconds until smooth.
- Taste and adjust any seasonings to your liking. Store in the fridge for up to 1 week and shake or whisk again before each use, as separation is natural.
Notes
Note: If the dressing solidifies in the fridge (common with olive oil), let it sit at room temperature for about 10 minutes or microwave it for 10 seconds to return it to a pourable consistency.
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for extra virgin olive oil, white wine vinegar, and maple syrup. For more nutrition information, seek a professional registered dietitian's advice.
Nutrition
Serving: 6servingsCalories: 168kcalCarbohydrates: 2gFat: 18gSaturated Fat: 3gSodium: 140mgPotassium: 11mgSugar: 1gCalcium: 5mg
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