Homemade Dijon Vinaigrette
A proper vinaigrette is not based on a rigid oil-to-vinegarformula because every vinegar has a different level of acidity. The correct balance comes from tasting and adjusting. Dijon mustard acts as the emulsifier, helping the oil and vinegar become one creamy dressing instead of two separate ingredients. Fresh lemon juice adds brightness, while shallots and parsley provide texture, color, and a delicate onion flavor. Once you understand the balance between fat and acid, you can adapt this vinaigrette to almost any salad.
Recipe Video
Recipe Ingredients
- 1½ cup high-quality extra virgin Olive Oil plus more to taste
- ¼ cup Red Wine Vinegar or Balsamic Vinegar plus more to taste
- 2 tbsp Dijon Mustard
- 1 tbsp Garlic sliced or roughly chopped
- ¾ tsp Kosher Salt plus more to taste
- ½ tsp Freshly Ground Black Pepper plus more to taste
- 3 tbsp Fresh Lemon Juice plus more to taste
- ¼ cup Shallot finely chopped
- 2 tbsp Fresh Parsley finely chopped
Recipe Instructions
- Combine the oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper in a tall container suitable for an immersion blender.
- Blend until the dressing becomes smooth, creamy, and completely emulsified. The Dijon mustard holds the oil and vinegar together so they taste like one unified dressing.
- Taste the vinaigrette. If it tastes too oily, add a little more vinegar. If it is too acidic, add more oil. The correct ratio depends on the strength of your vinegar, so always trust your palate rather than a fixed formula.
- Add the fresh lemon juice and blend briefly. Lemon juice brightens the dressing and wakes up the other ingredients without replacing the flavor of the vinegar.
- Stir in the chopped shallot and parsley by hand. Do not blend them; the small pieces provide texture, color, and a delicate onion flavor.
- Taste once more and adjust the vinegar, lemon juice, salt, and pepper. The dressing should be pourable, creamy, and balanced—not aggressively oily or sour.
- Refrigerate for 2 to 3 hours before serving so the shallot can release its flavor.
Pro-Tips
Chef’s Notes
- Red wine vinegar keeps the vinaigrette attractive and light in color. Balsamic vinegar is delicious but will produce a brown dressing which is not very attractive on a salad.
- A standard blender may be used instead of an immersion blender. Shaking the ingredients in a tightly sealed jar will work, although the emulsion may not be as stable.
- If you add fresh herbs or shallots, use the dressing within approximately 2 weeks. A basic vinaigrette without them will last longer.
- Taste before every use and shake or stir if the vinaigrette has been refrigerated.
Nutrition
Calories: 247.22kcalCarbohydrates: 1.61gProtein: 0.33gFat: 27.11gSaturated Fat: 3.74gPolyunsaturated Fat: 2.86gMonounsaturated Fat: 19.78gSodium: 174.93mgPotassium: 35.12mgFiber: 0.36gSugar: 0.53gVitamin A: 59.42IUVitamin C: 2.98mgCalcium: 7.22mgIron: 0.35mg