Short Description
A simple and classic vinaigrette made from white wine vinegar, Dijon mustard, and olive oil—with balanced seasoning—that’s perfect for salads, marinades, or general dipping.
Why You’ll Love This Recipe
- Quick and versatile—ready in under 5 minutes with no blender needed
- Tangy, bright, and well-balanced: vinegar, mustard, sugar, and olive oil come together beautifully
- Keeps well in the fridge and adapts easily with optional flavor add-ins
- Great on its own or as a base to customize herbs, garlic, or other mix-ins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¼ cup white wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon granulated sugar
- ½ cup extra-virgin olive oil
Optional Add‑Ins (add flavors, but shorten storage life):
- 1–2 cloves garlic, finely minced
- 1–2 tablespoons minced fresh herbs (e.g., dill, chives, parsley, basil)
Directions
- In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper, and sugar until well combined.
- Slowly drizzle in the olive oil while whisking constantly to emulsify and create a smooth dressing.
- Taste and adjust seasoning, adding a touch more salt or pepper if needed.
- (Optional) For easy mixing and storage, combine everything in a Mason jar, secure the lid, and shake well until emulsified.
Servings And Timing
- Yield: ~3/4 cup (suitable for 4–6 salads depending on portion)
- Prep Time: ~5 minutes
- Cook Time: None
- Total Time: ~5 minutes
Variations
- Garlic boost: Stir in 1–2 cloves minced garlic for bold flavor—use within 5 days.
- Herb-infused: Add fresh herbs like parsley, chives, basil, or dill for brightness—also best used within 5 days.
- Sweetened: Swap sugar with honey or maple syrup for a different sweetness profile.
- Spicy: Add a pinch of red pepper flakes or a dab of hot sauce for heat.
- Citrus twist: Substitute some vinegar with lemon juice for extra zing.
Storage / Use-By
- Storage: Keep in a sealed container or Mason jar in the refrigerator.
- Shelf Life: Without add-ins, store for 10–14 days. With garlic or fresh herbs, consume within about 5 days.
FAQs
1. Do I need to use Dijon mustard?
Yes—Dijon helps emulsify the dressing and adds characteristic flavor. You can substitute with whole-grain mustard if needed.
2. Why whisk slowly when adding olive oil?
Slowly pouring while whisking ensures the oil emulsifies properly and doesn’t separate.
3. Can I make this dressing in advance?
Yes—mix ingredients and store in the fridge. If it separates, simply shake or whisk before using.
4. Can I replace white wine vinegar?
White balsamic or rice vinegar can substitute; lemon juice or red wine vinegar work too, just adjust sugar to balance acidity.
5. Is this suitable for vegan diets?
Absolutely—only plant-based ingredients used.
6. Should I whisk or shake vinegar and oil together first?
Either method is fine. Whisking in a bowl or shaking in a jar both yield great results.
7. Can I increase sweetness?
Yes—adjust sugar slightly or substitute honey or maple syrup to taste.
8. Can I reduce acidity?
Reduce vinegar by 1 tablespoon and increase oil or a splash of water to mellow the flavor.
9. Will the dressing go cloudy?
Yes, olive oil can solidify or cloud when cold. Simply bring to room temperature or stir before use.
10. Can I add shallots or onions?
Yes—finely diced shallots or onions (white or red) can be added, but use the dressing within 5 days once added.
Conclusion
This House Dressing is a classic and flexible vinaigrette that elevates salads, grains, and grilled produce with its vibrant flavor and creamy texture. Simple to make, easy to customize, and reliable in taste and consistency—it’s a kitchen essential made better at home.
Print
House Dressing
- Total Time: 5 minutes
- Yield: ¾ cup (about 4–6 salad servings)
- Diet: Vegetarian
Description
A simple and classic vinaigrette made from white wine vinegar, Dijon mustard, and olive oil—with balanced seasoning—that’s perfect for salads, marinades, or general dipping.
Ingredients
¼ cup white wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon granulated sugar
½ cup extra‑virgin olive oil
Optional: 1–2 cloves garlic, minced
Optional: 1–2 tablespoons minced fresh herbs (e.g. parsley, dill, chives, basil)
Instructions
- In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper, and sugar until well combined.
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing.
- Taste and adjust seasoning—add more salt, pepper, or sugar as needed.
- Optional: Combine all ingredients in a Mason jar, secure the lid, and shake vigorously until fully emulsified.
Notes
- Whisk slowly when adding oil to ensure a smooth emulsion.
- Shake or whisk again if dressing separates during storage.
- For bright flavor, make fresh when adding garlic or herbs—use within 5 days.
- Adjust acidity by reducing vinegar or adding lemon juice for variation.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Condiment / Dressing
- Method: No‑cook
- Cuisine: French‑Inspired
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0.5g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
