Originally posted December 29, 2011

Dijon Vinaigrette

Dijon Vinaigrette  by car2ngrl

My friend Rachael showed me this recipe -- which she learned from her mom Carol. Of course when she did it she made it directly in this great big wooden salad bowl -- rubbing the inside with the garlic clove instead of actually adding the clove (a technique I would recommend to any vampires out there) but since I love garlic I just ground it to a pulp and added it in all together.

Back to the bowl technique, after rubbing the bowl with a clove a garlic add rest of the ingredients and whisk. Then add the salad and toss.

You can also do a modified version of this in your work commissary -- just take one of those sauce cups with a lid. Add the oil, vinegar, salt and pepper plus a squish of mustard from a packet. Close the lid and shake. Perfect vinaigrette on the go.

I find this is a great dressing for salads with fruit (like oranges) and/or plain meat (like steak).


  • Quantities use will depend on the size of the salad and personal taste.
  • Olive Oil
  • Balsamic Vinegar
  • Dijon Mustard
  • Minced Garlic or Garlic Paste*
  • Salt
  • Pepper
  • *To make the garlic paste, remove the skin from a clove of garlic and then chop. Sprinkle some coarse salt on top of the garlic and then press and smoosh(?) the knife blade across the garlic. This action with the coarse salt should grind the garlic into a finer pulp. Repeat, if necessary.


The oil to vinegar ration is 2:1.

So for an individual serving, I would go 2 teaspoons olive oil to 1 teaspoon balsamic vinegar.

For a dressed salad, I'd go with 1/3 cup olive oil to 1/6 cup balsamic vinegar.

For bulk dressing to provide on the side (for something like a buffet) or to have ready on hand, I'd go 2/3 cup oil to 1/3 cup vinegar.

To the oil and vinegar, add the garlic, mustard (about 1/4 teaspoon for individual size up to a generous teaspoon for larger quantities) and salt & pepper to taste.

Then whisk (or shake, if prepared in something like a jar). The mustard will help the dressing emulsify, which is great if it's going to sit out (again, like on a buffet). If you don't care if the oil and vinegar separates, then you can always drop the mustard.

When done, add to your salad.

5 minutes


  • commented over 12 years ago

    I tasted the vinaigrette, and it's so good! I watched the garlic being made into paste and was personally transformed by it. Brilliant.

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