This Dijon vinaigrette recipe is one of the simplest variations on the basic vinaigrette formula and a delicious salad dressing in its own right. Ina Garten’s Dijon Vinaigrette is our go-to vinaigrette.
I hardly ever buy bottled dressings anymore. Years ago, I discovered that one can lead a perfectly normal life without a bottle of Wishbone in the refrigerator.
Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.
What Is Dijon Vinaigrette?
Dijon Vinaigrette is a salad dressing made from a combination of oil, vinegar and Dijon mustard. Dijon adds a tangy and sharp flavor and it’s creamy acidic makeup helps stabilize the dressing. It’s a classic French style salad dressing.
Ina Garten’s classic small batch Dijon Vinaigrette recipe is my go-to for a quick simple dressing. A big-time family favorite for us. Predictable with vinegar, and bright Dijon mustard, it becomes creamy with the use of an egg yolk. The end result is a luscious, beautifully colored homemade vinaigrette that becomes irresistible.
Simple ingredients, simple in procedure, let’s take a look. All you need to know is how to make a good emulsion.
What Is An Emulsion?
An emulsion is a blend of two liquids that normally don’t play well together. In this case olive oil and vinegar. When adding oil to dressings, it’s added at the end, it’s added slowly and whisked or beaten vigorously to blend well with the other ingredients. You can create an emulsion in several ways:
- Use a whisk to vigorously blend the ingredients while slowly adding the oil.
- I’ve used a Mason or Ball style canning jar and just used good old fashioned elbow grease to shake the heck out of it.
- Use a blender, food processor or even an immersion blender.
With that said …
Standard Ratio To Make A Vinaigrette
Culinary School taught us that no matter what aromatics and flavors you’re choosing for any vinaigrette, the best vinegar-to-oil ration is to follow the 3:1 rule. Three parts oil to one part acid. In this case, for the acid we’re using vinegar and Dijon mustard. However, all rules can be broken, depending on the flavor profile and the sharpness and brightness you’re looking for you can switch things up to a 2:1 ratio.
Ingredients To Make Dijon Vinaigrette
- Champagne Vinegar: Champagne vinegar is a mild floral vinegar typically made from Chardonnay or Pinot Noir grapes. Like other vinegars, it’s allowed to age and ferment. It will bring a bright tangy taste, without the harshness of some other vinegars. If you don’t have Champagne vinaigrette, you can substitute with Seasoned Rice Vinegar or Apple Cider Vinegar.
- Olive Oil: It may not seem like a big deal, but using a high quality extra virgin olive oil can make all of the difference in a good vinaigrette. Using the same high production olive oil that you cook with will compromise the texture and bring a heavy over all flavor balance.
- Egg Yolk: Adding a raw egg yolk to a vinaigrette will serve as an emulsifier to bind ingredients and keep the oil from separating. It will also create a thicker and creamier texture.
- Shallot: Ina’s Dijon Vinaigrette recipe calls for chopped garlic. I didn’t have any on hand so substituted a shallot. Either will work well here.
- Sugar: Adding sugar will balance acidity and mellow flavors.
Step by Step Instructions – It’s Easy
- Step 1: In a small bowl, whisk together the vinegar, mustard, garlic (or shallot), egg yolk, salt, and pepper.
- Step 2: While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Tips for Success
- We’re using a raw egg yolk to make the Champagne Vinaigrette a very luxurious dressing. Use a very fresh egg. Ina instructs that if you’re afraid of raw egg yolk, simply omit. But please note, you’ll be sacrificing that creamy texture.
Uses For Dijon Vinaigrette
- Arugula: Arugula is a sturdy leafy green that’s a member of the mustard family and known for it’s peppery tangy flavor. It’s tough texture is good for any vinegary dressing, as it won’t wilt as easily as more delicate greens, such as butter lettuce.
- Tossed Salad: I love using Dijon Vinaigrette on a Pickled Beet Salad. The tart and tangy flavors of the dressing work well with the sweet and tangy flavor of pickled beets and salty Feta cheese.
- Marinade: Because it contains acid (vinegar) and oil, the main components of a marinade, it can be used to flavor and tenderize meats, poultry or even seafood. Try marinating bone-in, skin on chicken thighs in Dijon Vinaigrette for about 10 minutes. Drain excess liquid and grill.
- Vegetables: Drizzle it on any oven roasted or grilled vegetables.
Storage – How Long Will Dijon Vinaigrette Last In The Fridge?
- Most vinaigrettes will keep in the refrigerator for up to two weeks. Ina’s recipe includes a raw egg for creaminess, so to be safe, use this dressing within 2 – 3 days. If you omit the egg, this dressing will last longer.
- Tip: I like to store any leftover homemade dressing in a Mason-style canning jar. Always remember to label and date. Masking tape works well here.
- If the vinaigrette separates during storage, just give it a good shake before use.
Creamy Dijon Mustard Vinaigrette Recipe
Ina Garten’s Creamy Mustard Vinaigrette proves that simple ingredients can create extraordinary flavor velvety in texture, a tangy kick and effortless preparation, this versatile dressing elevates everything to crisp greens to roasted vegetables.
More Popular Homemade Salad Dressings
And if you’re salad lovers like us, don’t miss my Salad Category. You’ll find lots of salad side dishes and dressings. And you’ll find the most popular vinaigrette recipe on my site for Red Wine Vinegar Salad Dressing.
Here’s Ina’s incredible Creamy Dijon Vinaigrette recipe. I hope you give it a try.
Ina recipes are so reliable, you have to try Ina’s Gruyere, Arugula, Tomato and Onion Sliders. This is an OMG for sure.
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Ina Garten’s Creamy Dijon Vinaigrette
Ingredients
- 3 Tablespoons Champagne vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon minced fresh garlic or shallot
- 1 extra large egg yolk at room temperature
- ¾ teaspoon kosher salt
- ½ teaspoon sugar
- ¼ tablespoon freshly ground black pepper
- ½ cup olive oil good quality
- Salad greens or mesclun mix for 6 to 8 people
Instructions
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Notes
Nutrition
Creamy Dijon Vinaigrette … It’s What’s For Your Next Tossed Salad
