Mustard Vinaigrette in 30 seconds from start to finish – just grab a jar and some basic ingredients, and shake! This recipe is one you’ll make over and over!
This post also shares variations and ways to make this to your own tastes
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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We are in the thick of salad season (okay, I live in Arizona, it’s kind of ALWAYS salad season), and I regularly find myself wanting a change from the same old same old salad dressings.
Making my own means I can mix it up based on what kind of salad I’m eating, and what I have on hand.
While I do love some store-bought dressings, I get sick of a bottle of dressing well before it runs out, and then I have 15 bottles cluttering up my refrigerator. Changing up the salad ingredients and making my own homemade salad dressings means I never get bored! Having a dressing to be excited about is actually the key way to get my family eating salads.
If you follow the basic ratio (shown below), you can create your own recipe – the possibilities are endless, really. In the mood for an Italian flavor? Use Italian seasoning, bump up the garlic and sprinkle parmesan cheese over the top of your salad. Spicy is your bag? Add some crushed red pepper! Southwestern is your thing? A little chipotle pepper, some cumin and coriander… and lime juice instead of balsamic, and you’re in business!
This recipe makes a small amount of dressing (about 1/2 cup) – if you are serving larger salads or want some for tomorrow – just double/triple/quadruple the recipe.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Frequently Asked Questions
What is a Vinaigrette?
Vinaigrette is basically a mix of olive oil and something acidic, be it balsamic or wine vinegar or a citrus juice (lemon juice, lime juice, orange juice), apple cider or wine, as well as other flavorings, and always seasoned with salt and pepper.
What does vinaigrette dressing taste like?
Using balsamic vinegar makes a sweet/tart flavor, but “tangy” and “bright” are also words used to describe it!
What is the Oil to Vinegar Ratio for making Vinaigrette?
1 part vinegar, 3 parts olive oil
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Balsamic Vinegar – I like an “aged” balsamic, it has a really rich flavor
- Garlic – freshly crushed garlic is essential!
- Dijon Mustard – this is a medium spicy mustard, that is sharp and has a tangy taste
- Olive Oil – use the best olive oil you can afford. I like Extra Virgin Olive Oil for dressings
- Dried Parsley and Thyme – this flavors the dressing subtly. You can change them up for other seasonings if you prefer – see below for suggestions
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
- In a clean jar or small bowl, add the vinegar, garlic, mustard and mix well.
- Slowly add the olive oil while either whisking or stirring rapidly with your fork.
- Add the parsley and thyme, salt and pepper, taste and adjust seasonings.
- Drizzle onto your salad.
- Devour!
Kylee’s Notes
- Use honey mustard instead of dijon for a sweeter flavor, and switch out the balsamic for apple cider vinegar (and a little honey if you like it super sweet)
- Use Italian seasoning in place of the parsley and thyme for a different flavor profile
- Add a little crushed red pepper for a spicy kick!
Want some more salad recipes?
- Easy Italian Salad (from Spend with Pennies)
- Chopped Asparagus Salad (from View from the Great Island)
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Basic Mustard Vinaigrette
Ingredients
- 2 tablespoons balsamic vinegar
- 1 clove garlic (crushed)
- 1 teaspoon Dijon mustard
- 5 tablespoons olive oil
- ¼ teaspoon dried parsley
- ¼ teaspoon dried thyme
- salt and pepper
Directions
- In a clean jar or small bowl, add 2 tablespoons balsamic vinegar, 1 clove garlic (minced), and 1 teaspoon Dijon mustard then mix well.
- Slowly add the 5 tablespoons olive oil while either whisking or stirring rapidly with your fork.
- Add the ¼ teaspoon dried parsley, ¼ teaspoon dried thyme, and salt and pepper, then taste and adjust seasonings.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally posted in 2011, and has been updated to improve reader experience.
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