Basic Mustard Vinaigrette
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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. Jump to the recipe card if you wish!
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.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
FAQs
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.
Using balsamic vinegar makes a sweet/tart flavor, but “tangy” and “bright” are also words used to describe it!
1 part vinegar, 3 parts olive oil
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Balsamic vinegar. I like using an aged balsamic for a richer, deeper flavor.
- Garlic. Freshly crushed is best and really makes a difference here.
- Dijon mustard. Adds a tangy, slightly sharp flavor that helps balance the dressing.
- Olive oil. Use the best you can – extra virgin olive oil is my go-to for dressings.
- Dried parsley and thyme. Add a subtle herby flavor. You can swap these for other herbs depending on what you like.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
Jump
- 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!
More recipes to love
- Mango Jalapeno Salad Dressing
- Summery White Bean Salad
- Easy Southwest Pasta Salad with Lime Vinaigrette Dressing
- Vegan Chickpea Salad
- Crunchy Curried Chicken Salad
- 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
Instructions
- 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.
Notes
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Nutrition
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.
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Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally posted in 2011, and has been updated to improve reader experience.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Homemade salad dressings are the best, fresh and flavourful. How long can you keep it for in the fridge?
This sounds so good! I think homemade dressings are so much better than anything you can pour out of a bottle. I think I need to go make a big salad!
I’ve never added thyme to my balsamic but it is my absolute favorite seasoning. Can’t wait to make this—I have a feeling it will be my new go to!
Always enjoy a good vinaigrette and your ingredient shots are stunning :)! Can’t wait to make this!!!
This vinaigrette sounds perfectly simple and delicious. I hardly ever use balsamic these days, but this totally has me craving it now. Can’t wait to try this!