Simple Dijon Vinaigrette: The Only Dressing You Need

A good vinaigrette is the foundation of countless meals, and this simple Dijon version has the perfect balance of acidity, richness, and flavor. Made directly in a jar with a tight-fitting lid, this dressing requires no special equipment, minimal cleanup, and comes together in under two minutes. The basic formula can be endlessly customized with different oils, vinegars, and add-ins to suit whatever you’re serving.

The Recipe

This recipe creates a classic French-style vinaigrette with a Dijon mustard base.

Ingredients

• 1 tablespoon Dijon mustard
• 3 tablespoons vinegar (red wine, white wine, or champagne vinegar work best)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 small shallot, minced (about 2 tablespoons) - optional
• 1 clove garlic, finely minced or grated - optional
• ½ teaspoon honey or maple syrup - optional
• 6 tablespoons (¼ cup + 2 tablespoons) extra virgin olive oil

Equipment

• 8oz mason jar with tight-fitting lid (or any jar with a secure lid)
• Measuring spoons

Method

1. Layer ingredients: Add all ingredients to the jar in the order listed. The mustard should go in first, as it helps emulsify the dressing.

2. Seal tightly: Make sure the lid is securely fastened to prevent leaks during shaking.

3. Shake vigorously: Shake the jar for about 30 seconds until all ingredients are well combined and the dressing looks creamy and emulsified.

4. Taste and adjust: Remove the lid and dip a lettuce leaf or piece of bread to taste. Adjust seasoning if needed – more salt, pepper, vinegar, or sweetener as desired.

5. Serve or store: Use immediately or refrigerate. The dressing will keep for up to 1 week in the refrigerator.

Serving Notes

This vinaigrette is incredibly versatile:

• Dress delicate greens like butter lettuce or arugula
• Drizzle over roasted vegetables
• Use as a marinade for chicken or fish
• Toss with cooked grains for a side dish
• Spoon over sliced tomatoes and fresh mozzarella

If the dressing separates after storage (which is natural), simply re-shake before using.

Variations

The basic formula (1 part mustard : 3 parts acid : 6 parts oil) can be adapted in countless ways:

Lemon Herb: Substitute lemon juice for the vinegar, add 1 tablespoon chopped fresh herbs (parsley, basil, tarragon, or a mix)

Italian Style: Use red wine vinegar and add ½ teaspoon dried Italian herbs, a pinch of red pepper flakes

Balsamic: Substitute balsamic vinegar for the wine vinegar, add an extra ½ teaspoon honey

The jar method works for all of these variations – simply add ingredients, shake, and enjoy. Keep a labeled jar of your favorite version in the refrigerator for quick salads anytime.