Dijon Vinaigrette: Classic mustard dressing recipe

This Dijon vinaigrette is a bright, silky French salad dressing that clings beautifully to greens. Sharp Dijon mustard and zesty vinegar or lemon juice whisk into good olive oil for a balanced, restaurant-worthy finish—perfect for simple salads, roasted vegetables, and grain bowls.

• Flavor profile: tangy, peppery, gently garlicky with a clean olive-oil finish
• Base ratio: 1 part acid : 3 parts oil + 1 tsp Dijon to emulsify
• Core ingredients: Dijon mustard, red wine (or white wine) vinegar or lemon juice, extra-virgin olive oil, sea salt, black pepper
• Optional upgrades: minced shallot, micro-grated garlic, 1 tsp honey or maple for balance
• Easy variations: add fresh herbs (parsley, chives, tarragon), swap in sherry or champagne vinegar, finish with a splash of water for a lighter coat
• Serving ideas: little gem or romaine salads, tomato-cucumber bowls, steamed asparagus, chickpea & quinoa salads
• Make-ahead: shake in a jar; keeps 5–7 days chilled—re-emulsify before serving

Pro tip: Whisk the Dijon + acid with salt first, then stream in oil. This builds a stable emulsion and a glossy, clingy dressing.