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Add a dash of French cuisine to your daily salad when you mix up a batch of this simple Dijon Vinaigrette. It’s quick to make and adds a flavor that can’t be beat.
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I grew up eating plenty of salads. I was a salad girl, always choosing a salad when dining out or even when making my own meals. Those salads, however, were always doused in bottled dressing. I didn’t know any different.
Then about the time I approached college, I realized you could actually make your own dressing. It wasn’t until I spent a year in France and watched Michele and Delphine, my French mom and sister, whip up vinaigrette on the fly, or au pif, as Michele would say.
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Over the years I’ve developed some standard dressings that serve as my go-to dressings: Buttermilk Ranch dressing, Basic Vinaigrette, Cilantro Lime Dressing, and Blue Cheese. And now that I think of it, thisTarragon Balsamic Salad Dressing Recipeis pretty awesome as well. So many salad dressings, so little time.
This classic Dijon Vinaigrette is one that we enjoyed on salads most days, when salad was simply a bowl of greens and vinaigrette served after the main dish and before the cheese course. Thankfully, it goes with any number of toppings on a salade composeeas well, making it a must-know in your repertoire of homemade salad dressings.
Michele and Delphine never measure out the ingredients for this Dijon Vinaigrette, just spooning in mustard and pouring in vinegar and oil until it looks right. That’s how I generally make it as well. Why dirty more dishes?
For those of you who want more specific amounts, I’ve provided those here, but don’t be afraid to bust out of the measuring spoons and eyeball it. In fact, some folks just mix enough for one salad in the bottom of the salad bowl. Even fewer dishes to wash with plenty of flavor.
This Dijon Vinaigrette dressing goes great on almost any salad or bowl, with or without fancy toppings. I particularly like it with these:
Ham and Cheese Salad
Quinoa Vegetable Salad
Easy Chicken Quinoa Bowl
Egg and Sausage Breakfast Bowls
Nicoise Salad Wraps
Salade Nicoise Recipe
While it’s easy enough to mix up just enough Dijon Vinaigrette for one night’s meal, I often mix up a jar of it to use on my daily salads or to pack with my husband’s lunches. It should be good in the fridge for about a week. This dressing also works well as a nice chicken marinade.
If you’re making this for a Whole 30, be sure to use a compliant Dijon mustard. I prefer Koops.
What I’m presenting here is the straight up version without the embellishment of herbs and spices, but you can definitely go off road and add your favorites to change things up.
Dijon Vinaigrette
Add a dash of French cuisine to your daily salad when you mix up a batch of this simple Dijon Vinaigrette. It’s quick to make and adds a flavor that can’t be beat.
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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.
Traditional vinaigrette recipes call for a ratio of three parts oil to one part vinegar. However, some people—like me—prefer their dressings to pack more punch and choose a 2:1 oil-to-vinegar ratio.
Dijon mustard is made from brown mustard seeds and white wine. One of the crucial ingredients in traditional Dijon mustard is verjuice. This tart liquid gives Dijon mustard its characteristic flavor.
Dijon mustard boasts a low-calorie, low-fat nutritional profile, making it a healthier alternative to mayonnaise and other high-fat condiments. Rich in antioxidants, vitamins, and minerals, Dijon mustard can provide numerous health benefits when incorporated into a balanced diet.
In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.
Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.
Extra Virgin Olive Oil (EVOO):Best for Salad Dressings: Extra virgin olive oil is the highest quality and is obtained from the first cold pressing of olives.
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.
This is a standard vinaigrette recipe, so we use the traditional oil to vinegar ratio: three parts oil to one part vinegar/acid, but this ratio can vary depending on your choice of vinegar/acid and personal taste. The less acidic the vinegar/acid, the less oil you need.
Dijon definitely has a distinctive mustard flavor, and is more intense, sharp, and complex than yellow mustard. It is made with brown and/or black mustard seeds and white wine.
Dijon is that mustard. It's unapologetically pungent, yet balanced. There is a momentary bitterness from the mustard seeds, a background sweetness from the white wine and sugar, and a delicate acidity from the vinegar.
For starters, Dijon mustard combines grapes with mustard seeds, while brown mustard swaps out the grapes for vinegar. For obvious reasons, the differences in these ingredients make brown mustard tangier, spicier, and more flavorful.
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