Classic Dijon Mustard Salad Dressing is easy to make in minutes with only four ingredients. Enjoy this zesty vinaigrette and marinade on salads, vegetables, sandwiches, and more.
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While I love vegan ranch and Greek dressing, if I could only choose one salad dressing to enjoy for the rest of my life, it would be Dijon mustard vinaigrette. It tastes great with just about everything, from greens to beans to veggies.
And homemade dressings are so quick and easy to make. Plus they are less expensive than store-bought versions.
Moreover, it's nice to be able to control what goes into them. Who needs artificial flavors and preservatives when you can make your own delicious dressing with ingredients you recognize and love.
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Why you'll love this recipe
- It's super flavorful yet only requires 5 ingredients.
- It's easy to make and goes well with a variety of dishes.
- You can store it in the refrigerator for up to 5 days.
Ingredients
- Dijon mustard - Choose traditional smooth or coarse whole grain.
- Apple cider vinegar - If unavailable, you can substitute rice wine vinegar, champagne vinegar, or white wine vinegar with similar results.
- Pure maple syrup - This unrefined sweetener balances the flavor of the mustard vinaigrette so that it's not too sharp or acidic.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
What I love about making simple vinaigrettes like this Dijon mustard salad dressing is all you need to do is mix all the ingredients together. While you may see some recipes recommend using a whisk and slowly combining the olive oil with the other ingredients, I prefer to use a small jar instead.
Simply add the ingredients, tightly screw on the lid, and shake. The mustard acts as an emulsifier so that the oil and vinegar stick together.
Amy's tips
- As mentioned above, use a mason jar or other reusable glass jar with a tight-fitting lid to make the dressing.
- You can store the vinaigrette in the jar in the refrigerator for up to 4 days.
- Note that the olive oil will separate and solidify when refrigerated. When you want to use it, leave the bottle out at room temperature for a few minutes until the Dijon mustard salad dressing liquefies. Shake well and enjoy.
Serving suggestions
- Try this vinaigrette on your favorite vegan salad or include it as part of a DIY salad bar.
- Pour it over sliced hot cooked potatoes and chill for a delicious French-inspired potato salad.
- Add it to your favorite pasta salad.
- Toss with chickpeas and roast until crunchy.
- Use it as a marinade for grilled veggie skewers, potatoes, or baked tofu.
- Drizzle it on your favorite submarine sandwich.
- Enjoy it as a dip with raw or roasted fall vegetables or steamed artichokes.
- Use it as a sauce for a vegan quinoa and roasted squash buddha bowl.
Recipe FAQs
Stone-ground mustard, whole-grain mustard, or spicy brown mustard can all be used in place of Dijon.
This French mustard from the Burgundy region is made from mustard seeds, wine vinegar, water, and salt.
White wine vinegar, rice vinegar, or lemon juice can be used in place of apple cider vinegar in salad dressings.
More vegan recipes with Dijon mustard
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Dijon Mustard Salad Dressing
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Ingredients
- 1 ½ teaspoon Dijon mustard
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon pure maple syrup
- 3 Tablespoons olive oil
- salt, to taste
Instructions
- Combine all the ingredients in a small jar with a tight fitting lid such as a mason jar or other reusable jar.
- Shake well and serve on your favorite salad or use as a marinade.
Notes
Nutrition
Nutritional information is an estimation only.
Susan de la Vergne says
I’ve been making this for the last year or so. Quick, easy, so delicious —the three things I hope for in every recipe!
Amy Katz says
I'm so glad you've been enjoying it, Susan!
Arlene says
If i use dijon honey mustard do i still need maple syrup?
Amy Katz says
Probably not. I would leave out the maple syrup and taste the dressing first. If it seems like it needs a little more sweetness, you can add it in.
Katherine D Emerson says
I've been making this for a few years - it is delicious and can be used on many types of dishes, including evoking a lovely pop to Mediterranean potato salad.
Amy Katz says
Thank you so much, Katherine! This is wonderful to hear.