If you have six minutes to spare in your busy schedule, you can enjoy a perfect salad with homemade dressing. If you’ve never tried it before, you’ll fall in love because homemade Dijon vinaigrette is a keeper.
It’s easy and delicious, and this is something anyone can do. I learned to make it as an eight-year-old in French summer camp.
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What’s in Dijon Vinaigrette
A classic Dijon vinaigrette only requires a few basic pantry staples to come together perfectly. You will need extra virgin olive oil, white wine vinegar, Dijon mustard, a pinch of salt, and a little black pepper.
The mustard actually acts as an emulsifier, which is just a fancy way of saying it holds the oil and vinegar together so they don’t separate immediately. If you let your dressing sit, you will need to mix it again before you serve it, just like you do with any dressing.
How to Mix Your Dressing Perfectly
The easiest way to make homemade vinaigrette is to use a glass jar with a tight-fitting lid. Just measure all your ingredients directly into the jar, screw the lid on tight, and shake it vigorously for about ten seconds.
This forces the oil and vinegar to mix into a smooth, creamy dressing. You can also whisk it in a bowl, but the jar method saves you from washing extra dishes and gives you a built-in storage container for the leftovers.
How to Store Homemade Vinaigrette
If your vinaigrette only uses oil, vinegar, mustard, and dried spices, you can store it right on the counter at room temperature for up to two weeks. Because there are no fresh ingredients like raw garlic or shallots in this basic recipe, it doesn’t need to go in the refrigerator.
If you do choose to put it in the fridge, the olive oil will solidify and get cloudy. Just leave the jar on the counter for 20 minutes before you want to eat, and give it a good shake to mix it back up before you pour it over your greens.
Building a Quick Six-Minute Salad
To build a fast lunch, tear your lettuce and quickly wash it. If you use a knife to cut it, the edges will quickly turn brown, so save a dish and some time by just ripping it up by hand.
Add it to your salad bowl, and pop in some grape tomatoes. Add other veggies if you choose, like sliced carrot, cucumber, broccoli, or whatever else you have in the fridge.
I’ll often add in some protein with a couple slices of salami, but not always. If you want to grate a little fresh parm on top, I won’t judge – that’s one of my favorite ways to finish off a salad.
Make your dressing, pour it on top, and save the rest for your next meal. Voila, you have a fantastic lunch in six minutes, and no one’s hangry because there was no time to cook and eat with the busy schedules we all keep.
Dijon Vinaigrette
Ingredients
- 1 tablespoon dijon mustard
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Add mustard, vinegar, salt, and pepper to a small bowl. Use a fork to whisk together until incorporated.1 tablespoon dijon mustard, 3 tablespoons balsamic vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper
- While whisking, slowly add olive oil and continue mixing until the oil is all added and the vinaigrette has thickened.1/3 cup olive oil
- Use immediately or store in a sealed container in your refrigerator for up to two weeks. If using after refrigerated, shake well before opening and using to ensure it's still emulsified.
Notes
- If you refrigerate your vinaigrette, you may need to bring it to room temperature to get the right consistency again, as olive oil thickens and solidifies when it gets cold.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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