With only 5 simple ingredients, this Mustard Vinaigrette makes for a sunny seasoning in no time!
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I am a leafy green girl. I love making a big salad full of glazed nuts, sprouts, and a protein of some sort, like garbanzo beans and diced chicken. I also like to sprinkle my salad with a sharp and nutty cheese. But I must say, no matter what ingredients I use or how flavor-filled I try to make them, the dressing makes or breaks my salads, which brings me to this Dijon mustard vinaigrette. It makes for a delicious dressing and doubles as a marinade for meats and veggies. The best part is, it comes together in no time and uses just 5 simple ingredients!
Is Mustard Vinaigrette Healthy?
It doesn’t get much healthier than this—and it’s as fresh as it gets. Made with whole, clean ingredients, this recipe is free of preservatives and unhealthy additives like canola oil and other potentially harmful ingredients often found in store-bought versions. It features olive oil, which is rich in monounsaturated fats, known for supporting heart health and widely recognized as a “good fat.” Additionally, the recipe uses organic, whole grain mustard, containing no added sugar or highly processed ingredients, making it a cleaner option compared to many store-bought mustards. Plus, this recipe is dairy-free, egg-free, gluten-free, peanut/tree nut-free, and vegetarian, catering to various dietary needs.
Colorful and fun Variations
Not only is it a healthy and flavorful dressing, but a colorful and beautiful one as well. I actually made a variation of this dressing tonight for dinner. Rather than using white wine vinegar, I swapped it for freshly squeezed lemon juice and added turmeric and honey, resulting in a vibrant orange color and tangy flavor. The color of the turmeric turns this yellow dressing into an orange sunrise, delivering the most stunning sauce. You can also add some beet juice to this recipe, and just like that, you have a mystical magenta-colored dressing, great for massaging into a bed of leafy greens with maple syrup glazed nuts and shreds of parmesan cheese.
INGREDIENTS
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Mix
Combine mustard, vinegar, salt, and pepper.
Emulsify
Gradually whisk in olive oil.
Adjust & Store
Taste, adjust, and refrigerate.
Devour!
FAQs & Tips
Combine and whisk the ingredients together until they are well mixed. The mustard will help emulsify the mixture, giving it a smooth, richer consistency. Pour the vinaigrette into a small, leak-proof container with a lid (mason jars are my favorite for storing dressings) and place it in the fridge for up to a week. Before using, give the container a good shake to re-emulsify the dressing. Let it sit at room temperature and warm up before using, as the oil may harden when cold.
It is optional to use various vinaigrettes, such as white balsamic, fig, pear, or herb vinegar, for added flavor. You can also incorporate fresh herbs like basil, parsley, or mint. You can also enhance the flavor by adding grated garlic and shallots.
Try using different oils, such as nut oil, avocado oil, or infused oils with rosemary, Meyer lemon, and garlic. Similar to the varying vinaigrettes, it really adds more flavor!
Serving Suggestions
This mustard vinaigrette can be used in salads, meats, fish, and vegetables. It complements protein recipes like Apple Cider Chicken, Grilled Sausage, or Pork Chops. It also works really well with this Roasted Whole Butternut Squash and is gorgeous on this Brussels Sprouts And Carrots dish. The pops of green, orange, and yellow flow oh so beautifully. Give this dressing a try, and again, don’t be afraid to experiment! For other dressing inspiration, take a look at this vegan, oil free Salad Dressing or this easy and creamy Miso Lemon Tahini Dressing.
Ingredients
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together the Dijon mustard, white wine vinegar, salt, and pepper.
- Gradually add the olive oil to the mixture while continuously whisking to create an emulsion.
- Taste and adjust seasoning if necessary. Use immediately or store in the refrigerator in a sealed container for up to a week.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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