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I want to share this Dijon mustard vinaigrette with you because it’s one of those simple, everyday recipes that makes a big difference in the kitchen. It comes together effortlessly—just a few ingredients and a quick whisk—and suddenly, you have a bright, flavorful dressing that tastes better than anything from a bottle. And the best part? It takes no time at all to make and keeps well in the fridge, so you always have a fresh, flavorful dressing ready to go.

I also love that making your own vinaigrette means no more half-empty dressing bottles cluttering the fridge. We’ve all been there, right? A random mix of store-bought dressings, each used once or twice before being pushed to the back and forgotten. This homemade version solves that problem. It keeps well, can be made ahead, and gives you control over the flavors—no mystery ingredients, just real, simple goodness.

Once you start making this, you might never go back to store-bought. It’s fresh, it’s easy, and it’s one of those small kitchen habits that makes everyday meals feel just a little more special.

Why I Love this Recipe

There are a few simple things that can instantly elevate your cooking, and homemade dressings and vinaigrettes are one of them. Once you start making your own, there’s no going back—it’s the easiest way to take a meal from good to great. This Dijon Mustard Vinaigrette is one of those versatile recipes that belongs in every home cook’s back pocket.

It’s not just for salads (though it’s amazing on those). A drizzle over roasted fish or chicken instantly adds brightness, it makes simple green beans feel like a side dish from a fancy restaurant, and it can even turn leftover pasta into an effortlessly delicious pasta salad. And the best part? It takes less than five minutes to make. You can prep a batch in advance, keep it in the fridge, and have a fresh, flavorful dressing ready to elevate any meal. Simple, delicious, and an instant upgrade—what’s not to love?

Breaking the “Rules”: A Vinaigrette with More Punch

You’ve probably heard that a classic vinaigrette follows a 3:1 ratio—three parts oil to one part acid. That’s the standard, but for this Dijon mustard vinaigrette, I’m going with a 2:1 ratio instead. Why? Because a little extra acidity makes all the difference. It brightens up every bite, giving the dressing a fresh, lively flavor that doesn’t feel heavy or oily.

Dijon mustard plays a big role here, too. It not only adds a little sharpness but also helps emulsify the dressing, meaning the oil and vinegar blend smoothly and stay that way. That’s why we can use a bit less oil without sacrificing texture—it still coats your salad (or whatever you’re drizzling it on) beautifully.

Of course, if you prefer a mellower dressing, you can always tweak it to your taste. But I think this version strikes just the right balance—bold, flavorful, and just the thing to wake up any dish.

Mise en Place – Always the First Step

To successfully prepare this Dijon Mustard Vinaigrette recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, and measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises, making things far less stressful in the kitchen.

Ingredients for Dijon Mustard Vinaigrette

White Wine Vinegar (or Lemon Juice) – A bright, tangy base that gives the vinaigrette its signature zing. White wine vinegar adds a subtle fruitiness, while lemon juice brings a fresh citrusy pop—either works beautifully!
Olive Oil – The heart of the dressing. It gives richness and smoothness, helping everything come together into a silky emulsion. Since this is an uncooked dressing, the flavor of the olive oil comes through. If you have a good one on hand, this is the time to use it—but don’t stress! Even a basic olive oil will still make a delicious vinaigrette.
Dijon Mustard – The secret to a perfectly blended vinaigrette. Dijon adds a bit of sharpness, a touch of creaminess, and helps keep the oil and vinegar from separating.
Garlic Clove (Minced) – Because a little garlic makes everything better. Freshly minced garlic adds depth and a hint of spice without overpowering the dressing.
Shallot (Finely Minced): Milder and sweeter than onions, shallots bring a delicate, slightly sharp flavor that beautifully rounds out the vinaigrette.
Kosher Salt is essential for balancing flavors. It dissolves easily and enhances all the other ingredients without making the dressing taste too salty.
Black Pepper – A little bit of heat and warmth to bring everything together. Freshly ground is best for maximum flavor.

How to Make Dijon Mustard Vinaigrette

Making your own vinaigrette is as simple as whisk, drizzle, and done. No fancy equipment, no complicated steps—just a few ingredients coming together to create something way better than store-bought. Here’s how to do it:

Begin by prepping the fresh ingredients – mince the garlic and shallot.
In a small mixing bowl, combine the white wine vinegar, Dijon mustard, minced shallot, and minced garlic. These ingredients lay the foundation for the vinaigrette, adding acidity, depth, and a little bite.

Add a splash of water to help balance the flavors, then season with a big pinch of kosher salt and freshly ground black pepper. Give it a quick whisk to bring everything together.

Now for the olive oil. Slowly drizzle it in while whisking continuously—this helps emulsify the dressing, creating that smooth, well-blended texture.

Taste and adjust. Need a little more salt? A touch more vinegar for extra brightness? A quick tweak here makes all the difference.

And that’s it! Your vinaigrette is ready to go. Use it right away or set it aside while you prep the rest of your meal. It keeps well, so you can even make it ahead and have a fresh, homemade dressing on hand whenever you need it.

Can I Make This Ahead?

Absolutely! This vinaigrette keeps well in the fridge for about a week, so you can easily make a batch in advance and have it ready whenever you need it. Just store it in a jar or airtight container and give it a good shake before using.

Now, what about freezing? Technically, you can freeze vinaigrette—some people like the idea of portioning it into ice cube trays for individual servings—but it’s not my favorite method. The olive oil will solidify in the freezer and might turn cloudy or grainy. Once thawed, the dressing tends to separate, and while you can whisk it back together, the texture may not be quite the same. The shallots and Dijon might also lose some of their fresh punch.

But if you really want to freeze it, here’s a workaround: make the vinaigrette without the shallots, freeze it in portions, and add fresh shallots after thawing. Once thawed, give it a good whisk or shake to re-emulsify before stirring in the shallots. This helps maintain the best flavor and texture while still giving you the convenience of a make-ahead option. Otherwise, I recommend sticking with the fridge—it lasts long enough for meal prep without sacrificing quality!

How to Store Dijon Mustard Vinaigrette

Homemade vinaigrette is easy to store and keeps well in the fridge, making it a great make-ahead option. Simply transfer it to a jar with a tight-fitting lid or an airtight container and refrigerate for up to a week.

Since homemade dressings don’t contain preservatives, the oil and vinegar may separate over time—that’s completely normal! Just give it a good shake or whisk before using, and it’ll come right back together.

If you ever find the vinaigrette has thickened in the fridge (olive oil can firm up when chilled), let it sit at room temperature for a few minutes before stirring or shaking to bring it back to its perfect consistency.