How to Make a Simple Mustard Vinaigrette
I first learned to make this simple mustard vinaigrette in a tiny Manhattan kitchen. I was dating a woman in New York City—an artist with a knack for effortless meals that always tasted just right.
One evening, while preparing a quick salad to go with our dinner, she whisked together a vinaigrette in less than a minute. I watched closely, curious how something so basic could carry so much flavor.
She taught me that a great vinaigrette needs no fancy tools, no complicated steps—just a good balance of sharp mustard, bright vinegar, smooth oil, and a touch of seasoning.
The beauty lies in its simplicity and versatility. Once you master this base, you can adjust it to suit any salad or occasion.
Since then, I’ve made this vinaigrette countless times, often thinking back to that New York apartment and those casual, cozy dinners. It’s the kind of recipe you’ll come back to again and again—perfect for tossing with crisp greens, drizzling over roasted vegetables, or even spooning onto grilled meats.
In this post, I’ll show you exactly how to make it. You’ll be surprised at how easily this little recipe can elevate your everyday cooking.
Basic Mustard Vinaigrette Recipe
Ingredients
- 1 glove garlic smashed
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons oil vegetable, corn, canola, olive or some combination
- 1 pinch of dried parsley
- 1 pinch of dried thyme
- salt and freshly ground pepper to taste
Instructions
- In a clean jar or small bowl, add the vinegar, garlic, and mustard and mix well.
- Slowly add the olive oil while either whisking or stirring rapidly with your fork.
- Add the parsley, thyme, salt, and pepper, taste, and adjust the seasonings.
Notes
Ways to Serve this Vinaigrette
Use | Description |
| Green Salads | Toss with mixed greens, arugula, spinach, or romaine for a bright, tangy finish. |
| Roasted Vegetables | Drizzle over warm roasted vegetables like carrots, Brussels sprouts, or potatoes to enhance flavor. |
| Grilled or Roasted Meats | Spoon over grilled chicken, pork chops, or steak as a quick sauce. |
| Grain Bowls | Mix into quinoa, farro, or barley bowls for extra punch and moisture. |
| Potato Salad | Use in place of mayonnaise for a lighter, tangier version of potato salad. |
| Pasta Salad | Toss with pasta, vegetables, and herbs for a fresh take on pasta salad. |
| Steamed or Grilled Fish | Drizzle over mild fish like cod or tilapia for added brightness. |
| Sandwich Spread | Whisk with a bit of mayo or Greek yogurt and spread on sandwiches. |
| Marinade | Use as a quick marinade for chicken, pork, or tofu before grilling or baking. |
| Sautéed Greens | Splash over sautéed kale, chard, or spinach just before serving. |
| Lentil or Bean Salads | Toss with cooked lentils, white beans, or chickpeas for a hearty salad. |
| Caprese or Tomato Salad | Drizzle over fresh tomatoes and mozzarella for a zesty twist. |
From Basic to Amazing
Ingredients you can add to your basic mustard vinaigrette to create more complex flavors.
Ingredient | How to Use | Resulting Flavor |
| Honey or Maple Syrup | Whisk in 1–2 teaspoons | Adds sweetness and balances acidity |
| Minced Shallot or Red Onion | Add 1–2 tablespoons finely minced | Adds mild sharpness and texture |
| Garlic (minced or grated) | Add 1 small clove | Adds punch and depth |
| Fresh Herbs (parsley, dill, basil, tarragon, chives) | Stir in 1–2 tablespoons chopped | Brightens with fresh herbal notes |
| Dried Herbs (oregano, thyme, herbes de Provence) | Whisk in 1/2 to 1 teaspoon | Adds earthy, aromatic tones |
| Lemon Zest | Add 1 teaspoon zest | Boosts brightness and complexity |
| Lemon Juice (in addition to vinegar) | Add 1–2 teaspoons | Enhances acidity and freshness |
| Anchovy Paste | Whisk in 1/2 teaspoon | Adds umami and savory depth |
| Capers (chopped) | Stir in 1–2 teaspoons | Adds tangy, briny notes |
| Crumbled Blue Cheese or Feta | Add 2–3 tablespoons | Creates a creamy, bold vinaigrette |
| Dijon + Whole Grain Mustard | Blend both mustards | Adds texture and layered mustard flavor |
| Yogurt or Crème Fraîche | Whisk in 1–2 tablespoons | Creates a creamy version with tang |
| Walnut or Hazelnut Oil (replace some olive oil) | Substitute 1–2 tablespoons | Adds a nutty richness |
Mustard Vinaigrette Basic Ratio
I wanted to see how my tried-and-true vinaigrette stacked up against the pros, so I researched how to prepare a simple vinaigrette. Along the way, I gathered a few tips that can help you master a basic version—and create endless variations by swapping ingredients.
Most recipes recommend a 3-to-1 ratio of oil to vinegar. It’s an easy ratio to memorize and a good starting point, but don’t let it box you in. When I make this vinaigrette, I rarely measure. I simply add, taste, and adjust until the flavor feels right.
That approach may not be the best way to learn if you’re just starting out. But once you understand how a good vinaigrette should taste, trust your instincts. If I did measure, I’d probably use a little less oil than the standard 3-to-1 ratio.
FAQ
What Kind of Oil to Use
You don’t need to use expensive olive oil when making a mustard vinaigrette. The mustard’s bold flavor will overpower the subtle notes of a high-quality oil.
Instead, reach for a neutral oil like vegetable or canola. What matters more is using a good French mustard with plenty of character. I usually go with Dijon.
If you prefer to use olive oil, be careful not to overbeat it with the other ingredients—too much mixing can make the oil taste bitter and dull its delicate flavor. A smart solution is to blend olive oil with a neutral oil for balance.
I like to mix my vinaigrette in a used jar with a tight-fitting lid—an old mayonnaise or baby food jar works perfectly. It makes storing and shaking the vinaigrette easy. When the dressing runs low, add more ingredients, taste, and adjust as needed.
Some recipes call for whisking, but a simple fork works just fine.
Your choice of vinegar depends on the dish. I favor balsamic, but red, white, cider, infused vinegars, or even citrus juice can work beautifully. (Though if you skip vinegar entirely, can we still call it a vinaigrette?)
Other Ingredients
I usually add garlic, dried parsley, and dried thyme to my basic vinaigrette. Some recipes suggest chopping the garlic, others call for mincing, and some recommend crushing it with a mortar and pestle. I either smash the cloves with the side of my chef’s knife or use my trusty garlic press—fun to use, though a bit of a hassle to clean.
These are my go-to ingredients, but don’t feel limited. Experiment with different herbs, spices, and add-ins. Flip through any cookbook or cooking magazine, and you’ll find endless variations to inspire you.
Here’s my basic vinaigrette with measured amounts. That said, I typically eyeball it, taste, and adjust. Once you’ve made it a few times, you’ll start doing the same—trusting your palate and making it your own.
Mustard Is Our Emulsifier
Mustard acts as an emulsifier in your vinaigrette. When you whisk mustard with vinegar and oil, it helps blend them into a smooth, unified mixture.
Oil and vinegar usually separate because they don’t mix easily. Mustard contains natural compounds that grab onto both the water in the vinegar and the fat in the oil.
This helps them stay combined, so your vinaigrette looks creamy instead of separating into layers. A spoonful of mustard makes creating a stable, well-blended dressing easier.
20 Responses
soo….. somehow the picture resembles a mustard vinaigrette. However, adding the balsamic vinegar to the mix completely changes the color. was white wine vinegar the intended ingredient? or is the picture mid production?
Thanks!
Mid production Suzanne – RG
Their is a white balsamic vinegar…
Wonderful and adaptable recipe! I am now empowered and can kiss Kraft goodbye (for the most part).
Thanks for the tip that over beating olive oil makes it bitter! I had no idea…
Mine turned out extremely thick??
How long will this dressing last in the fridge?
Trish, I am not an nutritional expert so I am reluctant to tell you how many days it officially can last in the fridge, but from my own experience, I’ve left it in for a week and it
seems fine. I have commercial salad dressings in my refrigerator that have been in for much longer and they seem fine but who knows what’s in them. I did a quick search for an answer and found this site to offer some useful information, http://cooking.stackexchange.com/questions/15553/how-long-will-homemade-salad-dressing-stay-good-in-the-fridge
Hope this helps some.
Hi, Made one today, and it was so good, my wife really loved it, and she’s picky.
Thanks for the excellent recipe.
And further to add, i grilled asparagus, sandwiched between seasoned fried steak steak (pepper, salt, tyhme and parsly) and on the bottom, pulled pork.
The vinaigrette really complemented it well, and was drizzled generously on the outside, perfect for dipping the asparagus in.
Thank you, it’s wonderful!
How do you mix in the clove of garlic evenly so it creates a mix?
The garlic is smashed so I typically use a fork to combine the garlic and other ingredients. A small whisk works well too or how about putting everything in a jar with a tight lid and give it a shake?
Very LOW carb! I like this recipe. I add a little blue cheese crumbles and a teaspoon of mayo to make a thicker dressing.
Thanks for the recipe! I added honey and creole mustard in place of the dijon, I also used red wine vinegar! So delicious on kale and arugula with grilled salmon!
Helen, great substitution ideas. Thanks for sharing them with me. I love it when other home cooks like myself play around with a recipe to come up with something new and special. Much appreciated. Can’t wait to try your version.
What makes olive oil bitter is using anything less than extra virgin olive oil; not keeping them out of heat and light so that they oxidise (= rancidity); and using Spanish olive oils – which are the cheapest but also notoriously bitter. This doesn’t matter for some dishes, but certainly does for vinaigrette.
Please note that you should always use extra virgin olive oil for health reasons too. Refined and heat extracted olive oils – which is what anything other than extra virgin oil and lesser quality oils (canola etc) and even sunflower oil – are some of the worst things you can eat for your health. On a side note, this is why margarine is so bad for you. Sorry to be the bearer of bad news but I read up on health a lot and have been aware of the oils issue for a long time!
Try adding a dollop or two of lite mayonnaise to recipe. Adds a fullness to the taste of the marinade. Toss marinaded pounded thin chicken breasts on the grille and your guests will be asking “when’s your next bbq?”
Thanks for this tip Lee. Will give it a try.
I also add a teaspoon of honey and teaspoon of bourbon. This the only dressing I use.
Hi Kevin, great additions and I can’t wait to try them especially the teaspoon of bourbon.