The Basics: Dijon Vinaigrette

There are many “basics” that any home cook should know, learn, or have on a recipe card in their cooking arsenal.  Today the Four State Food Critic is going to share just one of the many staples from his kitchen repertoire – a simple Dijon vinaigrette.

Yes, salad dressings are easy to buy, but they are also very easy to make, and you probably have the ingredients for a basic vinaigrette in your spice rack or pantry already.  In only a few minutes you can create a dressing that you know is fresh – is better for you (not all of that sugar and additives – read the ingredients on a bottled dressing sometime), plus you only make as much as you need.

Here’s my recipe for a simple and basic Dijon vinaigrette:

•  2 tblsp shallots (or very mild onion) – chopped to a very small dice
•  1 tsp Dijon mustard
•  2 tblsp vinegar (white or apple cider)
•  ¼ tsp salt
•  ¼ tsp pepper
•  6 tblsp oil (olive oil or vegetable oil)

Add vinegar, chopped shallots, salt, pepper, and Dijon mustard to a small bowl and mix.  Slowly whisk in the oil until incorporated.  Adjust the seasonings, if necessary.  This will make a little over ½ cup of dressing.  Double the ingredients for a larger batch.  

To make things even easier, place the ingredients in a small container with a tight fitting lid, then add in the oil, put the top on, and shake vigorously until blended.  The finished dressing will keep in the refrigerator for a week or so (just remember that the oil may solidify in the fridge – just take it out a few minutes early and give it a good shake to reincorporate the ingredients as it comes back up to room temperature).

This vinaigrette is light and fresh, with just the right amount of tangy sharpness from the Dijon mustard.  Use it on salads, as a dressing for steamed vegetables, or as a marinade for meats.

Don’t be afraid to experiment with this basic recipe.  Use balsamic vinegar instead of regular vinegar.  Substitute garlic for the shallots or add in other spices like basil and oregano instead of the salt and pepper.  The possibilities are endless.  Just remember that the ratio between oil and vinegar is always 3 to 1 (three parts oil to one part vinegar).

The humble vinaigrette can be a workhorse in your kitchen.  Try it out for your next meal!