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Dijon Vinaigrette

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

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This classic Dijon vinaigrette is a staple vegan recipe that every home cook should have in their repertoire. With its bright citrus notes and savory garlic undertones, it offers a sophisticated balance of flavours that elevates a simple green salad into something truly special. The mustard not only provides a gentle heat but also acts as a natural emulsifier, ensuring a silky, cohesive texture that coats leaves beautifully without being heavy.

Preparing this homemade dressing takes mere minutes and is far superior to shop-bought versions. It is incredibly versatile, pairing just as well with crunchy radishes and bitter leaves as it does with roasted beetroot or steamed seasonal vegetables. For the best results, use a high-quality extra-virgin olive oil and allow the dressing to reach room temperature before serving to release its full aromatic potential.

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Ingredients for Dijon Vinaigrette

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 tablespoon white wine vinegar

  • 1 garlic clove, finely minced

  • 120ml extra-virgin olive oil

  • Sea salt

  • Freshly ground black pepper

How to make Dijon Vinaigrette

Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historique de l'article

Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 16 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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