This homemade Dijon balsamic vinaigrette dressing recipe can be whisked together in a couple of minutes, and keeps in the refrigerator for weeks! You'll never go back to store-bought again.
I always make all of my salad dressings at home, from scratch. I prefer to do so because oftentimes there are things that you just don't need in store-bought versions. This way, I know what's in it, and I can make it as tangy as I want!
And let's talk about that tang! My Dijon balsamic vinaigrette recipe is heavier on the vinegar, I prefer a 1:1 ratio of vinegar to oil. It's bright, sharp, and kissed with that hint of sweetness you expect.
If you're all about homemade salad dressings too, try my basil vinaigrette!
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Debra's Details: Dijon balsamic vinaigrette is a quick, easy, and affordable pantry pull!
- 3 ingredients that you probably already have.
- Comes together in less than 5 minutes.
- No special equipment needed, just a whisk (or a fork!) and a bowl.
- Cheaper than store-bought.
- Lasts up to 3 weeks in the refrigerator!
Dijon balsamic vinaigrette ingredients
- Balsamic vinegar: Distinctive in flavor and dark in color, balsamic vinegar is tangy and sweet, with complex notes of chocolate, cherry, and figs. This is why it tastes just as good with all kinds of salad recipes as it does when drizzled on fresh fruit.
- Dijon mustard: The zippy, peppery flavor balances the sweetness of the vinegar and helps the dressing emulsify.
- Extra virgin olive oil and kosher salt
How to make dijon balsamic vinaigrette
Step 1: Add ingredients to a bowl
Combine the balsamic vinegar, olive oil, Dijon mustard and kosher salt in a small bowl.
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Step 2: Whisk until emulsified
Whisk until all ingredients are combined and there is no separation.
What does emulsify mean?
Emulsify in cooking and baking means to create an emulsion, where a third ingredient is used to fuse together two types of liquid ingredients that might not normally combine. In this case, oil and vinegar. They will separate without the presence of the Dijon mustard.
Expert tips
- Do not use aged balsamic vinegar: Aged balsamic tends to be thicker and much sweeter, better served for standing on its own than being combined with other ingredients into a salad dressing.
- Choose a good extra virgin olive oil: You'll taste the wonderful flavor of the olive oil, so pick a good one, not necessarily the one you use for cooking.
Serving suggestions
Dijon balsamic vinaigrette works well on a variety of salads, especially those that contain bitter lettuces, fresh fruit, or candied nuts. Serve it on a Tricolore Salad or an Insalata Mista.
Storage
Store in an airtight container in the refrigerator for up to 3 weeks. Note that the olive oil may coagulate when chilled. Allow to stand at room temperature for 15 minutes, then shake or whisk to recombine the ingredients if necessary.
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Recipe
Tangy Dijon Balsamic Vinaigrette (3 Ingredients!)
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar (see note)
- 2½ teaspoon Dijon mustard
- pinch kosher salt
Instructions
- Add all ingredients to a bowl and whisk until combined without separating.
- Use immediately or store in the refrigerator.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Notes
- Do not use aged balsamic vinegar: Aged balsamic tends to be thicker and much sweeter, better served for standing on its own than being combined with other ingredients into a salad dressing.
- Choose a good extra virgin olive oil: You'll taste the wonderful flavor of the olive oil, so pick a good one, not necessarily the one you use for cooking.
- Adjust the ratios: I like a strong vinegar bite in my salad dressings. For a more mellow flavor, reduce the vinegar by 1 or 2 tablespoons.
- Storage: Store in an airtight container in the refrigerator for up to 3 weeks. Note that the olive oil may coagulate when chilled. Allow to stand at room temperature for 15 minutes, then shake or whisk to recombine the ingredients if necessary.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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