Dijon Mustard Vinaigrette
Yield: 3/4 cup (180 ml)
Time: 10 min
This vinaigrette adds a creamy, tangy kick to salads. It also pairs well with roasted veggies like cauliflower and broccoli, as well as grain salads. The mustard helps emulsify the vinegar and olive oil, while garlic and a small amount of sugar balance the acidity.
Ingredients
- 1 tsp Dijon mustard, or to taste
- 2 Tbsp red wine vinegar or sherry vinegar
- 1 pinch sugar
- Salt and freshly ground pepper
- 1/2 cup (120 ml) extra virgin olive oil
- 1 garlic clove, finely minced
Preparation
In a small bowl, whisk together the Dijon mustard and vinegar until well combined. Season with salt and pepper, then mix again. Stir in the finely minced garlic clove and the pinch of sugar.
While continuously whisking, slowly pour in the extra virgin olive oil until the dressing is emulsified and smooth.
Taste and adjust the salt and pepper as needed.
Use immediately or transfer to a sealed container and refrigerate. Shake well before each use.
Notes
Vinegar: Red wine vinegar gives a straightforward acidity; sherry vinegar adds a slightly rounder flavor.
Emulsion: Add the olive oil slowly while whisking to help the dressing hold together.
Storage: Refrigerate in a sealed container and shake well before using.
