There’s something magical about a homemade salad dressing that can instantly elevate any bowl of greens into a restaurant-quality dish. For me, this Easy Dijon Vinaigrette is one of those recipes that I always keep in my back pocket. It’s the perfect balance of tangy, slightly sweet, and savory, and it takes just a handful of pantry ingredients to whip up. Once you’ve tried this, I promise you’ll never go back to store-bought dressings again.
I first fell in love with this dressing during a dinner party at a friend’s house. She served a simple spinach salad with crisp apples, walnuts, and a drizzle of this creamy Dijon vinaigrette. The flavors were so vibrant and balanced, and I couldn’t resist asking for the recipe. She shared her secret, and since then, it’s become a staple in my kitchen. Whether it’s for a quick weekday lunch or a special dinner, this dressing always delivers.
Why You’ll Love This Recipe:
- Quick and Easy: You can whisk this together in under 5 minutes, making it perfect for busy days.
- Customizable: Adjust the sweetness, tanginess, or saltiness to suit your personal preferences.
- Healthy and Fresh: It’s made with simple, wholesome ingredients that you likely already have at home.
- Versatile: This vinaigrette works beautifully not just on salads but also as a marinade for veggies, chicken, or even as a dipping sauce for crusty bread.

Ingredients You’ll Need:
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper

How to Make Easy Dijon Vinaigrette:
Step-by-Step Instructions:
- Gather Your Ingredients: Start by measuring all your ingredients. This step keeps things organized and ensures you don’t forget anything. Pro tip: Freshly squeezing your lemons will give the dressing a vibrant tang that bottled juice can’t quite match.
- Whisk the Base: In a small mixing bowl, add the Dijon mustard, honey, minced garlic, and lemon juice. Using a whisk, stir until these ingredients are well combined. The mustard acts as an emulsifier, helping the dressing stay smooth and creamy.
- Slowly Add Olive Oil: While continuously whisking, slowly drizzle in the olive oil. This step is key to creating a smooth and well-blended vinaigrette. If you pour the oil in too quickly, the dressing might separate.
- Season to Taste: Once everything is mixed, add the salt and pepper. Give it a quick taste and adjust as needed. If you prefer it tangier, add a bit more lemon juice. For a touch of sweetness, drizzle in a little extra honey.
- Optional Shake Method: If you’re in a rush or prefer less cleanup, you can toss all the ingredients into a mason jar, screw on the lid tightly, and shake until the dressing is emulsified. It’s quick, mess-free, and perfect for storing any leftovers.

Helpful Tips:
- Use Fresh Garlic: Minced fresh garlic gives the dressing a bold, robust flavor. However, if you’re short on time, garlic powder can be a quick substitute.
- Adjust Consistency: If the vinaigrette feels too thick, thin it out with a teaspoon or two of water.
- Storage Tip: Store the vinaigrette in a sealed jar in the refrigerator for up to a week. Before using, give it a good shake, as natural separation may occur.
Recipe Details:
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About 1/3 cup (enough for 2-3 salads)
- Category: Dressings and Sauces
- Method: Whisking
- Cuisine: American

Notes:
- Feel free to double or triple the recipe if you’re meal prepping for the week. It keeps well in the fridge and can be used for salads, grain bowls, or even as a marinade.
- If you’re out of fresh lemons, apple cider vinegar can work as a substitute for that tangy kick.
Nutritional Information (Per Serving):
Calories: 80
Fat: 7g
Carbohydrates: 3g
Sugar: 2g
Protein: 0g
Frequently Asked Questions:
Can I use a different type of mustard?
Yes! While Dijon mustard is ideal for its smooth texture and tangy flavor, you can use whole grain mustard for a bit of texture or yellow mustard for a milder taste.
Is there a vegan alternative to honey?
Absolutely. Swap the honey for maple syrup or agave nectar for a vegan-friendly version.
Can I use a blender to make this?
You can! A blender works great if you’re making a larger batch. It ensures the dressing is fully emulsified and silky smooth.
How long does this vinaigrette last?
Stored in an airtight container in the fridge, this vinaigrette will stay fresh for up to a week. Just be sure to shake it well before using.
Storage Instructions:
Pour the vinaigrette into a clean, airtight container or a small mason jar. Store it in the refrigerator for up to 7 days. Over time, the ingredients may separate, but a quick shake will bring it back to life. If it thickens too much in the fridge, stir in a tiny splash of water or lemon juice to loosen it.

Related Recipes:
If you loved this Easy Dijon Vinaigrette, you’ll want to try these other quick and delicious homemade dressings:
- Easy and Delicious Cobb Salad
- Healthy Cheeseburger Bowls: A Wholesome Take on a Comfort Food Classic
Conclusion:
There’s no need to rely on store-bought dressings when you have this Easy Dijon Vinaigrette recipe in your arsenal. It’s a simple, foolproof way to elevate your salads and other dishes with bold, fresh flavors. Once you taste the difference, you’ll wonder how you ever lived without it. So grab a whisk, and let’s get mixing! Your salads are about to get a major upgrade. Enjoy!
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Easy Dijon Vinaigrette
Description
There’s something magical about a homemade salad dressing that can instantly elevate any bowl of greens into a restaurant-quality dish. For me, this Easy Dijon Vinaigrette is one of those recipes that I always keep in my back pocket. It’s the perfect balance of tangy, slightly sweet, and savory, and it takes just a handful of pantry ingredients to whip up. Once you’ve tried this, I promise you’ll never go back to store-bought dressings again.
I first fell in love with this dressing during a dinner party at a friend’s house. She served a simple spinach salad with crisp apples, walnuts, and a drizzle of this creamy Dijon vinaigrette. The flavors were so vibrant and balanced, and I couldn’t resist asking for the recipe. She shared her secret, and since then, it’s become a staple in my kitchen. Whether it’s for a quick weekday lunch or a special dinner, this dressing always delivers.
Ingredients
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Gather Your Ingredients: Start by measuring all your ingredients. This step keeps things organized and ensures you don’t forget anything. Pro tip: Freshly squeezing your lemons will give the dressing a vibrant tang that bottled juice can’t quite match.
- Whisk the Base: In a small mixing bowl, add the Dijon mustard, honey, minced garlic, and lemon juice. Using a whisk, stir until these ingredients are well combined. The mustard acts as an emulsifier, helping the dressing stay smooth and creamy.
- Slowly Add Olive Oil: While continuously whisking, slowly drizzle in the olive oil. This step is key to creating a smooth and well-blended vinaigrette. If you pour the oil in too quickly, the dressing might separate.
- Season to Taste: Once everything is mixed, add the salt and pepper. Give it a quick taste and adjust as needed. If you prefer it tangier, add a bit more lemon juice. For a touch of sweetness, drizzle in a little extra honey.
- Optional Shake Method: If you’re in a rush or prefer less cleanup, you can toss all the ingredients into a mason jar, screw on the lid tightly, and shake until the dressing is emulsified. It’s quick, mess-free, and perfect for storing any leftovers.
Notes
- Feel free to double or triple the recipe if you’re meal prepping for the week. It keeps well in the fridge and can be used for salads, grain bowls, or even as a marinade.
- If you’re out of fresh lemons, apple cider vinegar can work as a substitute for that tangy kick.