Basic Vinaigrette
Mustard Vinaigrette
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About ⅔ cup
- 1rounded tablespoon Dijon mustard
- 1½tablespoons red wine vinegar or sherry vinegar
- 1tablespoon fresh lemon juice
- Salt
- freshly ground pepper
- ½cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
- 1small garlic clove
Ingredient Substitution Guide
Nutritional analysis per serving (5.333333333333333 servings)
185 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 14 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Step 2
Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Tip
- Advance preparation: This dressing will keep well in the refrigerator for a few days. Remove the garlic clove before storing.
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Private Notes
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Cooking Notes
JoJo
Used this in a potato salad with orange and green peppers, red onion, and green beans. Added in some fresh tarragon. Excellent!
Lizzie G
I made this quickly as is and packed to a dinner (I did not taste along the way). Needs less olive oil, which masked the important other flavors (lemon, garlic, dijon). Recommend adding half the oil and add more oli, as needed, to taste.
TutyL
Toss kale with dressing, top with hard boiled egg, ham slices, and croutons...super supper!
Liz
delicious on a simple arugula salad with shaved parmesan!
Stephen
Excellent dressing, especially for a salad and meal done on the fly.
Annie
I use this on every salad ever and it's always delicious.
BE
Winner winner! I adjust to half the oil and do not remove the (minced) garlic. Lots of kick :)
Laundy
Fantastic with a lot more garlic and smidge more mustard over steamed asparagus fresh from my husband's garden. Leftover dressed asparagus (rarely) cold the next day is a delight. It's spring!
Sarah C
Added a little agave to help balance some of the bitterness of raw garlic.
Beth D
Placed all ingredients into small food processor including small garlic clove, except salt and pepper, which each person can add to their own salad. Added only 1/3 cup olive oil due to other comments. Used the juice of 1/2 fresh Meyer lemon, 1 Tbsp Meyer lemon vinegar and 2 Tbsp White Balsamic vinegar, both Williams Sonoma brands. The outcome was delicious. Will become a House standard.
Laura G.
I love this vinaigrette for when I'm tired of the simple Italian-style olive oil-vinegar-salt toss, or on warm veg that might like a dressing (small potatoes, green beans), or with salade nicoise. Unlike others, I find the proportion of oil to acid just right. For a change, especially on sturdier veg, a whole-grain mustard like Pommery is nice.
Erin
Love this recipe but I halve the oil in it for a more assertive dressing and microplane the garlic into the dressing rather than steep a clove.
Yetti
Definitely way too much oil - make sure you cut the oil down otherwise it’s much too bland
Erin
Love this recipe. I do love a very bright salad so I reduce oil to 1/3 cup and add an extra tbl of lemon juice. Even my kids love salad now
@rickinoakville
Good recipe. I added a 1/2 tablespoon of honey and used an immersion blender to mix. Created a lightly creamy dressing
Abbey
This recipe with a tablespoon of hot honey is delicious. I may have been a bit heavy handed with the garlic but how bad can that be.
Eric Halvorson
Agree with others - cut olive oil in half or 2/3. Would be nice to quantify salt & pepper. Tarragon would be nice addition.
Kerry
Great basic dressing. Like many, I also up the mustard and lemon/vinegar ratio to the amount of oil in recipe. Tarragon is a nice addition when I have it. I use about four cloves of garlic, and don't take them out, because I'm crazy that way. So far I haven't died.
Freire
Delicious, easy, balanced - love this. I start with 1/3 c. olive oil, add more as needed.
Megan
This was delicious! I agree that I found it to be too much olive oil, which I cut back on the next batch and thought it was much better.
Sarah C
Added a little agave to help balance some of the bitterness of raw garlic.
BE
Winner winner! I adjust to half the oil and do not remove the (minced) garlic. Lots of kick :)
kj
Delicious with schnitzel and arugula. Fast, simple, and elegant.
Laundy
Fantastic with a lot more garlic and smidge more mustard over steamed asparagus fresh from my husband's garden. Leftover dressed asparagus (rarely) cold the next day is a delight. It's spring!
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