This Dijon Dressing is a quick and easy way to take your salads from homemade to gourmet. It instantly upgrades greens with a bold, tangy, and Dijon-forward flavor profile with herbaceous, garlicky undertones. My guests love it for its steakhouse vibes. I love it because it takes 5 minutes to throw together.
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Why This Dijon Dressing Works
- Bold + Balanced Flavor | This dressing is tangy and savory with just enough sweetness to balance the sharp Dijon and vinegar. Tarragon vinegar gives it a subtle herbaceous quality that makes this particular Dijon dressing stand out from a basic vinaigrette. Even still, during recipe testing, something was missing. That something was garlic. One clove of grated garlic added the savory depth that rounded everything out.
- Perfect Consistency | We are big on the way dressing coats greens around here, and after testing multiple mustard-to-oil ratios, we can confidently say this Dijon dressing is perfectly clingy without being thick and heavy. It's smooth, creamy, and coats greens beautifully.
- Quick + Easy | This Dijon dressing is quick and easy enough for a weeknight dinner but special enough for company. We recently served it for a friend's birthday dinner, tossed with a spring salad alongside steak, scalloped potatoes, and roasted Brussels sprouts. Our guests adored it, and ever since we landed on this particular recipe, it has become a staple in our home.
Ingredients You'll Need
- Tarragon Vinegar | Tarragon is a classic pairing with Dijon and has a distinct licorice-like flavor. Fresh can tarragon boast this flavor profile somewhat aggressively, whereas tarragon vinegar carries a lighter tarragon aroma and subtle herbal notes. It's the perfect middle-ground for adding that classic flavor combination without overpowering the dressing. If you don't have tarragon vinegar, white wine vinegar can be substituted.
- Dijon Mustard | Dijon mustard is sharp, tangy and savory. It's excellent for adding both flavor and texture to salad dressings, and also acts as an emulsifier for the dressing, helping the oil and vinegar come together. Smooth Dijon mustard is preferred over coarse-ground for this dressing.
- Olive Oil | Olive oil gives Dijon dressing richness, mellows out the acidity of the vinegar, and gives the dressing it smooth consistency.
- Granulated Sugar | Sugar is not used in this recipe for sweetness but rather for balance. It helps also helps mellow the acidity of the Dijon mustard and vinegar, rounding out the flavor without making the dressing taste sweet.
- Garlic | Grated (or very finely minced) garlic goes a long way when it comes to perfecting this salad dressing. After recipe testing, I would consider it essential for rounding out the sharper flavors of the Dijon and vinegar while adding savory depth.
- Kosher Salt and Black Pepper | Salt enhances the existing flavors, while black pepper adds a subtle earthy bite.
How to Make Dijon Dressing
Combine the Base
Whisk together the tarragon vinegar, Dijon mustard, sugar, salt, pepper, and grated garlic.
Add the Olive Oil
Slowly drizzle in the olive oil, whisking all the while. Adding the olive oil slowly while whisking constantly helps the dressing emulsify and gives it a smooth, creamy consistency.
Pro Tip: We recommend whisking rather than shaking in a mason jar since whisking will create the smoothest emulsion. However, if you are in a pinch for time, feel free to shake away until combined. Just do it vigorously.
How to Store Dijon Dressing
Transfer homemade Dijon dressing to an airtight container and store it in the refrigerator for up to 5 days. If the dressing separates, simply shake or whisk it again before serving.
The olive oil may thicken in the refrigerator. If needed, allow the dressing to sit for a few minutes at room temperature, then whisk again. You can also whisk in about 1 tablespoon of water to loosen the consistency.
Ways to Use Dijon Dressing
This dressing was developed to upgrade any and all fresh greens: spring mix, spinach salads, and arugula are all stellar with this homemade Dijon dressing. But, salad isn't the only thing this dressing can work wonders on.
Try it with meats like chicken or pork chops, or drizzle it over baked salmon for an elevated flavor profile.
We also love it over roasted vegetables like broccolini, asparagus, Brussels sprouts, and potatoes. There's not much out there this Dijon dressing couldn't improve.
Dijon Dressing Recipe Tips
- Grate the Garlic | If you have a microplane grater, this is its time to shine. Grated garlic disperses much better than chopped garlic in dressings and sauces. If you don't have a grater, chop the garlic as finely as possible.
- Add the Oil Gradually | Adding the oil in a slow, thin stream while whisking constantly will create the smoothest, longest-lasting emulsification.
- Taste Test On Greens | Vinaigrette tastes stronger straight from a spoon than it does once tossed with greens. Taste test the dressing with your salad before you alter any ingredients in the recipe.
Dijon Dressing FAQs
They are essentially the same thing. A vinaigrette is a type of salad dressing made up of mostly oil and an acid (in this case vinegar). Dijon mustard adds flavor and also helps to hold the oil and vinegar together.
Yes. You can substitute white wine vinegar for tarragon vinegar, although you will lose the subtle herbaceous undertones that make this dressing unique.
Dijon mustard adds flavor and helps hold the dressing together. It is an excellent emulsifier, helping the oil and vinegar combine into a smoother, more cohesive dressing.
Yes. You can make Dijon dressing up to 5 days in advance, and store it in an airtight container in the refrigerator. You may find that the dressing has separated after a day or two. If so, simply whisk or shake until combined. If the dressing has thickened, allow it to sit briefly at room temperature or add about one tablespoon of water and whisk until smooth.
Dijon Dressing
Ingredients
- ¼ cup tarragon vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 clove garlic finely grated
- ⅔ cup olive oil
Instructions
- Add the tarragon vinegar, Dijon mustard, sugar, salt, pepper, and grated garlic to a medium bowl. Whisk until well combined.
- Slowly drizzle in the olive oil while whisking constantly. Continue whisking until the dressing is smooth and emulsified.
- Serve immediately or transfer to an airtight container and refrigerate until ready to use.
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