Dijon Vinaigrette


This fantastic basic vinaigrette recipe is ideal for salads, or drizzling over other cooked vegetables, meat, and dishes.

Active Time:
5 mins
Total Time:
5 mins

Use this recipe as a starting point for making a vinaigrette, and keep in mind that you can easily customize it. For something more herbal; add up to a teaspoon of chopped thyme, tarragon, basil, lemon verbena, sorrel, oregano, or any other herb you have on hand. If you'd like a different acidic component, swap in lemon juice instead of using vinegar. A grating of lemon zest boosts the citrus flavor even further; and you can also try it with a mix of lemon with lime, grapefruit, or orange juice and zest. And while we most often think of using vinaigrette on salads, it's also a fantastic way to season meat, fish, or vegetables; simply spoon some on top after cooking, and let it rest for a couple of minutes so the flavors meld. Make a batch of this dressing at the beginning of the week, and you will always be ready to whip up a salad or give a boost of flavor to whatever you are cooking. More Salad Dressings

Dijon Vinaigrette

Julia Hartbeck


  • 2 tablespoons sherry vinegar

  • ½ tablespoon minced shallot

  • ½ tablespoon Dijon mustard

  • cup extra-virgin olive oil

  • 1 tablespoon herbs, finely chopped

  • Salt and freshly ground pepper


  1. Dijon Vinaigrette

    Julia Hartbeck


  2. Dijon Vinaigrette

    Julia Hartbeck

    In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard.

  3. Dijon Vinaigrette

    Julia Hartbeck

    In a thin, steady stream, whisk in the olive oil until emulsified.

  4. Dijon Vinaigrette

    Julia Hartbeck

    Stir in herbs and season with salt and pepper.

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