Dijon mustard, lemon juice, white wine vinegar, chopped garlic, and olive oil are the main ingredients of Dijon vinaigrette, which is tangy and tasty. It's a traditional vinaigrette recipe that tastes great on a variety of salads.
Dijon Vinaigrette Ingredients
As someone who loves to experiment with different vinaigrette recipes, this Dijon vinaigrette has quickly become one of my favorites. I appreciate how simple it is to make, and most of the ingredients are ones that I already have in my pantry. To make this vinaigrette, all you need is olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper.
The combination of these ingredients creates a flavor that complements a variety of salads, making it a versatile option for any meal.
Does the Type of Mustard Make a Difference?
In my opinion, Dijon mustard is a step up from regular mustard. While regular mustard has a bright yellow color, thanks to turmeric, and a slightly sour or vinegar taste, Dijon mustard has a more muted color but a stronger, spicier flavor. What sets Dijon mustard apart is that it's traditionally made by grinding mustard seeds instead of using dried mustard like regular mustard. This gives Dijon mustard a slightly more textured taste.
I prefer to use Organicville brand Dijon Mustard because it's gluten-free and made with organic ingredients. It's also compliant with Whole30 dietary restrictions, which is a plus for those following a Whole30 diet.
How to Make Dijon Vinaigrette
When it comes to making Dijon vinaigrette, I find it to be a quick and easy process. First, I gather all of the necessary ingredients: olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper. I prefer using organic ingredients whenever possible, and I make sure to check that my Dijon mustard is gluten-free and Whole30 compliant. Next, I add all of the ingredients to a small bowl and start whisking them together. I like to whisk vigorously to make sure that the ingredients are well combined and emulsified.
The more I whisk, the more the vinaigrette will thicken and become smooth. If I find that the vinaigrette is separating or not emulsifying properly, I will add a bit more Dijon mustard or a small amount of honey to help thicken it up. I also make sure to taste the vinaigrette and adjust the seasoning as needed. Once the vinaigrette is ready, I transfer it to a jar or bottle and store it in the fridge for up to a week. Before using, I give the jar a good shake or whisk to make sure the ingredients are well combined again.
How to Refrigerate Dijon Vinaigrette:
Once you have made your Dijon vinaigrette, it can be stored in the refrigerator for up to a week. Just transfer it to an airtight container and place it in the fridge. Make sure to give it a good shake or whisk before using it again, as the ingredients may separate when stored.
How to Freeze Dijon Vinaigrette:
If you want to make a larger batch of Dijon vinaigrette, you can freeze the extra in a freezer-safe container for up to three months. When you're ready to use it, just let it thaw in the refrigerator overnight and give it a good shake or whisk before using it.
How to Reheat Dijon Vinaigrette (If Required):
There's no need to reheat Dijon vinaigrette, as it's meant to be served cold. If your vinaigrette has been stored in the fridge and has become too thick, you can let it sit at room temperature for a few minutes before using it or add a little bit of water to thin it out.
Is Dijon vinaigrette gluten-free?
It depends on the brand of Dijon mustard you use, so make sure to check the label. The Organicville brand mentioned in this article is gluten-free.
Can I substitute ordinary mustard for the Dijon in this recipe?
While normal mustard can be used, Dijon mustard has a more pronounced and spicy flavor, therefore the flavor will change.
Can I use white wine vinegar instead of apple cider vinegar?
It is possible to use apple cider vinegar for white wine vinegar, but the vinaigrette will have a slightly different flavor.
Dijon vinaigrette is a delectable and adaptable dressing that goes well with many different salads and foods. It may be made quickly by combining white wine vinegar, olive oil, Dijon mustard, lemon juice, chopped garlic, salt, and pepper in a bowl. The vinaigrette will become more emulsified the more furiously you whisk. It may be frozen for up to three months and kept in the refrigerator for up to a week.