- The recipe combines just five ingredients — sherry vinegar, shallot, Dijon mustard, olive oil, and fresh herbs — and emulsifies them into a balanced, versatile dressing.
- Fresh shallot and herbs add brightness and lift, balancing the tang of Dijon mustard and the smooth richness of olive oil.
- Because it’s simple, quick, and has no stabilizers, this vinaigrette can be shaken and adjusted as needed, making it ideal for salads or as a finishing drizzle over vegetables, proteins, or grains.
Make a batch of this dressing at the beginning of the week and you’ll always be ready to whip up a salad or give a boost of flavor to whatever you’re cooking.
What is mustard vinaigrette made of?
Our easy Dijon vinaigrette recipe combines just a handful of ingredients for a versatile, flavorful dressing you’ll want to always keep on hand. Sherry vinegar, shallot, Dijon mustard, extra-virgin olive oil, and chopped fresh herbs are simply whisked together and seasoned with salt and pepper.
How long does homemade Dijon vinaigrette last in the fridge?
Kept in an airtight container, this vinaigrette can safely be stored in the refrigerator for about two weeks. However, it yields only a bit more than half a cup, so you’ll undoubtedly go through it rather quickly; the recipe only takes five minutes to put together, so making a new batch won’t be a daunting task. It doesn’t contain emulsifiers like store-bought dressing, so you’ll need to give it a good shake or stir prior to using if it’s been made in advance and has separated.
Notes from the Food & Wine Test Kitchen
Use this recipe as a starting point for making a mustard vinaigrette and keep in mind that you can easily customize it.
- For something more herbal, add up to a teaspoon of chopped thyme, tarragon, basil, lemon verbena, sorrel, oregano, or any other herb you have on hand.
- If you’d like a different acidic component, swap in lemon juice instead of vinegar.
- A grating of lemon zest boosts the citrus flavor even further; you can also try it with a mix of lemon with lime, grapefruit, or orange juice and zest.
- While we most often think of using vinaigrette on salads, it’s also a fantastic way to season meat, fish, or vegetables — simply spoon some on top after cooking and let it rest for a couple of minutes so the flavors meld.
