Dijon Mustard Vinaigrette is one of my family’s favorite salad dressing. This four ingredient homemade vinaigrette yields a tastier and much healthier salad dressing than store-bought versions that are full of unhealthy oils and unnecessary ingredients. Once you learn this simple ratio it’s easy to create your own variations;
1 part vinegar to 3 or 4 parts oil
I took a picture of my dressing before mixing it up so you can see how easy it is to “eyeball” the measurements. You can whisk the ingredients together in a bowl but I like to shake it up in a jar, this way I can store it in the same container – there is literally no cleanup to this method.
I usually use raw apple cider vinegar but you can use any vinegar you like, or even lemon juice or other citrus. You can vary it by experimenting with nut oils and fresh herbs. Sometimes I’ll add a clove of garlic, shallots (allow them to soak in the vinegar for at least 15 minutes before making the dressing), some cumin or oregano. Don’t forget the salt, it’s important in balancing out the acidity of the vinegar.
Most store-bought dressings are made of soy, canola, and other vegetable oils. These highly processed and rancid oils are extremely high in omega-6 fats – too much of it in our diets lead to chronic inflammation associated with obesity, cancer, and cardiovascular disease.
Replacing store-bought dressings with homemade versions is an easy step to improving the quality of your diet.
Dijon Mustard Vinaigrette
Use any vinegar you like or try lemon juice. Can be stored for a week in the refrigerator, shake before using.
Yields 1 cup
1/4 cup raw apple cider vinegar
3/4 cup extra-virgin olive oil
1 1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
Optional: fresh-ground black pepper, garlic, shallots, cumin, oregano or other fresh herbs.
Place all ingredients in a jar, close tightly and shake until blended. Or to create an emulsion (so the oil does not separate), whisk the vinegar, mustard, and salt in a bowl, then pour the oil in a slow stream while whisking.