Level up your salad game with this quick and easy Honey and Dijon Mustard Vinaigrette. It’s super light, refreshing, delicious and comes together in just a few minutes with ingredients you probably already have on hand!
For as long as I can remember, I’ve always LOVED salads. I’ve never understood people who say that they hate them or that they don’t eat them at all. I can live off of salads for the rest of my days and not complain. Fun fact about me though: As much as I could eat them for breakfast, lunch and dinner, I rarely order salads when I go out. Call me weird, but I have a sort of unwritten personal rule that ordering food while out is reserved for things I don’t (or hardly) make at home. Since I quite literally do have some sort of salad on the daily at home, it always gets pushed to the back burner while dining out.
I do, however, still always make it a point to glance over the salad section of any menu. Heck, I always make it a point to glance over every section of any menu (even if I don’t plan to order anything). Call me weird again but reading restaurant menus has become one of my favourite things to do. I guess you can say that for someone like me, a food blogger always in search of inspiration for her next dish, a restaurant’s menu is like my own personal on-the-go pinterest account. I’m subconsciously saving ideas in my head of things that sound good to recreate at some point in the future at home. And, let me tell you, if you’re at a good restaurant with a carefully curated menu, you – and the pinterest account that lives inside of your head – are in for a real treat!
That’s where the idea for this honey and dijon mustard vinaigrette came about. We had popped in for a drink at one of our local restaurants on the water. We had just eaten so no food was in order but, you now know me, I just haaaad to ask for the menu anyway. A few things really got my attention and one of them was the sounds of this honey and dijon mustard vinaigrette. I mean, both honey and dijon are things that I love and always keep on hand at home. Salad, as discussed, is something I love and am always down to eat. Especially the sounds of the one they had paired with this dijon vinaigrette (and yes, I obviously HAD to recreate the salad too… find the recipe HERE!)
So, off I went to make this delectable sounding honey dijon vinaigrette at home. And now I know that that restaurant (and my kitchen!) has the best salad vinaigrette in town.
WHAT YOU’LL NEED TO MAKE THIS HONEY DIJON VINAIGRETTE
Super simple ingredients you may already have on hand come together in this easy vinaigrette recipe to create something fresh, flavourful and perfect for all of your favourite salad recipes. Let’s discuss each one in a little bit more detail down below:
- Olive Oil: This serves as the base of the vinaigrette, providing richness and smoothness to the dressing. As always, extra virgin olive oil works best in this recipe as it adds a nice fruity and delicious flavour.
- Apple Cider Vinegar: Provides acidity and tanginess to balance the sweetness of the honey. Like the olive oil, apple cider vinegar also adds a subtle fruity flavour to the dressing. If you don’t have any apple cider vinegar on hand, you can use a different kind of vinegar instead. White wine, red wine, sherry or balsamic all make great options.
- Dijon Mustard: Adds depth of flavour and a slightly spicy kick to the vinaigrette. It also helps to emulsify the dressing, creating a creamy texture.
- Honey: Adds sweetness to the vinaigrette, balancing out the acidity from the vinegar and the tanginess from the mustard. It also adds a subtle floral note to the dressing. You can use maple syrup instead, if you prefer.
- Garlic: Adds extra flavour and a savoury element to the vinaigrette. RECIPE NOTE: If you enjoy garlic, you can include it. But if you prefer a milder flavour, you can omit it.
- Salt and Pepper: Enhance the overall flavour of the vinaigrette and help to balance the sweetness, acidity and tanginess. Adjust the amount of salt and pepper to taste.
HOW TO MAKE HONEY DIJON VINAIGRETTE (KEY TIPS)
You can find full instructions for how to make this recipe for honey and dijon mustard vinaigrette in the recipe card down below. But here are a few quick tips to keep in mind:
- Use high quality ingredients. Since this vinaigrette has minimal ingredients, using high-quality olive oil, apple cider vinegar, Dijon mustard and honey will make a significant difference in the overall flavour of the dressing.
- Proper emulsification. To ensure the vinaigrette is well-emulsified (meaning the oil and vinegar are evenly mixed), whisk the ingredients together vigorously. I like using a whisk to do this. It helps create a smooth and creamy texture. Or, you can simply add all of the ingredients to a jar with a tight fitting lid. Then shake until they’re well combined.
- Balance the flavours. Taste the vinaigrette as you go. Adjust the amounts of honey, Dijon mustard, vinegar, salt and pepper to achieve the desired balance of sweetness, acidity and tanginess. Remember, you can always add more. But you can’t take it out, so start with a little and gradually add more until it’s perfect.
- Aim for a consistency that coats the back of a spoon but isn’t too thick or too thin. If it’s too thick, you can add a bit more vinegar or water to thin it out. If it’s too thin, you can whisk in a little more olive oil.
- If you’re using garlic, mince it finely or use a garlic press to ensure it’s evenly distributed throughout the vinaigrette. You can also let the minced garlic sit in the dressing for a few minutes before serving to allow its flavours to infuse, but be mindful that garlic can become more potent over time.
- Store the vinaigrette in a sealed container in the refrigerator for up to a week. Before serving, let it come to room temperature. Then give it a good shake or stir to re-emulsify any separated ingredients.
FREQUENTLY ASKED QUESTIONS
The type of vinegar most commonly used in vinaigrette is typically either red wine vinegar or white wine vinegar. These vinegars provide a mild acidity and subtle flavour that pairs well with a variety of ingredients and can complement both simple and complex salads. Red wine vinegar adds a slightly deeper, fruity flavour, while white wine vinegar has a lighter and more delicate taste.
Additionally, other types of vinegar such as balsamic vinegar, apple cider vinegar, sherry vinegar or rice vinegar can also be used to create vinaigrettes, each imparting its own unique flavour profile. Ultimately, the choice of vinegar depends on personal preference and the flavour profile you want to achieve in your vinaigrette.
The formula for a basic vinaigrette dressing is simple and versatile, allowing for endless variations to suit individual tastes and preferences. Typically, the basic formula consists of three main components: oil, acid, and flavourings. The oil provides richness and mouthfeel. While the acid, usually in the form of vinegar or citrus juice, adds tanginess and brightness. The flavourings can include herbs, spices, sweeteners and other aromatics to enhance the taste profile of the dressing.
A common ratio for a vinaigrette is 3 parts oil to 1 part acid, although this can be adjusted based on personal preference. For example, you might use 3 tablespoons of oil to 1 tablespoon of vinegar.
From this base formula, you can customize the vinaigrette by adding various flavourings such as mustard, honey, garlic, shallots, herbs or spices. These additional ingredients not only add complexity and depth of flavour but also help to emulsify the dressing and improve its texture.
When making vinaigrette, there are several common mistakes to avoid to ensure a successful outcome. One mistake is not properly balancing the flavours. It’s essential to taste the vinaigrette as you go and adjust the amounts of oil, vinegar, sweetener and seasonings to achieve the desired balance of acidity, sweetness and saltiness.
Another mistake is using low-quality ingredients. Since vinaigrette typically has few ingredients, using high-quality olive oil, vinegar and other flavourings will significantly impact the final taste. Additionally, emulsification is crucial for creating a smooth and creamy vinaigrette. Failing to properly emulsify the oil and vinegar can result in a separated and unappetizing dressing. To avoid this, whisk the ingredients vigorously or use a blender or food processor to ensure thorough mixing.
Overdressing the salad is another common mistake. Adding too much vinaigrette can overpower the flavours of the salad ingredients and make it soggy. It’s best to start with a small amount of dressing and add more as needed, tossing the salad gently until evenly coated. Lastly, not storing vinaigrette properly can lead to spoilage. Always store homemade vinaigrette in a sealed container in the refrigerator and use it within a week or two for the freshest flavour.
This homemade honey and Dijon mustard vinaigrette can typically last in the refrigerator for about one to two weeks, depending on the freshness of the ingredients used and how it’s stored. The acidity from the vinegar helps to preserve the vinaigrette, but over time, the flavours may start to degrade.
It’s essential to store the vinaigrette in a sealed container, such as a jar or airtight bottle, to prevent air and moisture from causing it to spoil more quickly. Before using, give the vinaigrette a good shake or stir to re-emulsify any separated ingredients. To maximize its shelf life, consider making smaller batches and using it within a week for the freshest flavour.
HONEY AND DIJON MUSTARD VINAIGRETTE
Level up your salad game with this quick and easy Honey and Dijon Mustard Vinaigrette. It's super light, refreshing, delicious and comes together in just a few minutes with ingredients you probably already have on hand!
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 Clove Garlic, minced (optional)*
- Salt and Pepper, to taste
Instructions
- In a small bowl or jar, add the olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake vigorously until well combined. Season with salt and pepper to taste. Taste the vinaigrette and adjust the ingredients as needed. You can add more honey for sweetness or more Dijon mustard for a tangier flavour. Shake well before using.
Notes
If you enjoy garlic, you can include it, but if you prefer a milder flavour, you can omit it.
Store the vinaigrette in a sealed container in the refrigerator for up to a week. Before serving, let it come to room temperature and give it a good shake or stir to re-emulsify any separated ingredients.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 562Total Fat: 55gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 0mgSodium: 705mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 1g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THIS VINAIGRETTE? TRY IT ON MY HOMEMADE SPINACH SALAD WITH PEARS, WALNUTS AND BLUE CHEESE!
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