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This classic Bistro-Style Mustard Vinaigrette demonstrates how basic ingredients can create bold flavors. This quick mustard vinaigrette recipe takes just a few minutes to prepare and is a must-have for every home cook. Simply blend together a handful of pantry essentials, and your meal is complete!
Why You’ll 🫶🏻 this Vinaigrette
After you whip up this super quick vinaigrette, you’ll never view store-bought options the same way again. It’s zesty, vibrant, and brings a burst of flavor to even the most basic greens. Whether you’re making a summer salad, roasting or grilling veggies, or marinating chicken, this adaptable vinaigrette will quickly become a must-have in your kitchen. It’s bold, well-balanced, versatile, and takes less time to prepare than it does to scroll for a recipe. Believe me—your meals (and your taste buds) are about to reach new heights. Enjoy! ~Nicole
Key Ingredients for Bistro-Style Mustard Vinaigrette
Grainy Dijon and Dijon Mustard are the star ingredients. Grainy Dijon mustard is made with whole mustard seeds, which provide a textured look and a strong flavor, whereas regular Dijon mustard is smooth and creamy. I incorporate both types to add a robust tanginess and help emulsify the dressing, elevating the overall flavor.
Vinegar acts as the acidic element that harmonizes the oil and boosts the dressing’s flavor. It usually adds a zesty flavor and can be made with different kinds of vinegar, such as red wine, white wine, or champagne, depending on the preferred flavor profile. (I chose red wine vinegar in this version.)
Shallots introduce a subtle, gentle onion flavor that complements the dressing without overwhelming it.
Garlic adds a robust, fragrant taste with a little kick.
Fresh Thyme adds a floral, savory note that elevates the dressing’s overall flavor. It complements acidic components such as lemon juice, resulting in a harmonious, fragrant dressing ideal for salads and other dishes.
Extra-virgin Olive Oil is a premium oil that acts as the primary component in a vinaigrette, adding depth and a silky consistency. Its robust, fruity, and mildly peppery taste creates an ideal foundation for a classic vinaigrette.
Lemon Juice introduces a vibrant, zesty taste that complements the oil’s richness.
Equipment Needed
- High-speed blender
Tips for Making Bistro-Style Mustard Vinaigrette (it is so EASY!)
- Place the vinegar, mustards, shallot, garlic, thyme, lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a blender and process until the shallot and garlic are finely chopped, about 10-15 seconds.
- With the blender running, slowly pour in the oil and continue to process until the vinaigrette is smooth and emulsified, about 10-15 seconds more. Season to taste.
My Personal Notes
- I like to use both smooth and grainy Dijon mustard. Using the smooth mustard helps emulsify the vinaigrette further.
- I do not care for overly greasy vinaigrettes or dressings, so I reduce the amount of oil; you can increase it to 1 cup if desired.
- Since I use less oil, I add a bit of fresh lemon juice to cut the robust flavor of the smooth Dijon mustard.
- For the best emulsification, ensure all ingredients are at room temperature.
- Once the dressing is made, I like to keep it in a Mason jar or container with a tight-fitting lid. That way, if the vinaigrette separates, you can give it a good shake to re-emulsify it.
Substitutions
- You can use all-grainy Dijon mustard, or you can adjust both mustards to suit your taste.
- I chose red wine vinegar in this version, but I also use Champagne vinegar and white vinegar depending on what I am serving the vinaigrette with.
- You can substitute the fresh thyme with ½ teaspoon of dried thyme or try using ½ teaspoon of Herbes de Provence.
Serving Suggestions
Well, this vinaigrette pairs well with so many dishes. It is an obvious choice to dress sturdy greens, like romaine, frisée, or escarole, but other greens, like spinach, kale, or even arugula ar excellent choices. It is wonderful drizzled over grilled or roasted vegetables, and tossing some of the vinaigrette with roasted potatoes will elevate the humble spuds. You can use it as a marinade for meats like chicken or pork, and I even serve it with Roast Chicken, so I can drag a forkful through the mustardy pool of goodness. To end a meal, take a piece of good Country Bread and wipe your plate clean of mustard heaven!
You can make this dressing in a food processor, but you will need to stop and scrape down the sides of the bowl to ensure the shallots and garlic are finely minced. You can also make this by hand with a little elbow grease. Before you begin, finely mince the shallot and grate the garlic on a microplane. Before you begin emulsifying the oil, place a kitchen towel or silicone mat under the bowl to keep it from moving. That way, you can whisk with one hand and pour the oil with the other hand.
When stored in a container with a tight-fitting lid, like a Mason jar, the vinaigrette will keep in the refrigerator for up to one week. Freexing is not recommended.
Other vinaigrettes you may enjoy…
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Bistro-Style Mustard Vinaigrette
Equipment
Ingredients
- 3 tablespoons red wine, white wine, or Champagne vinegar
- 2 tablespoons whole-gain Dijon mustard
- 1 tablespoon smooth Dijon mustard
- 1 medium shallot, peeled, roots trimmed, and roughly chopped
- 1 small garlic clove, smashed and peel discarded
- 2 teaspoons fresh thyme
- ½ teaspoon freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- ½ cup Extra-virgin olive oil
Instructions
- Place the vinegar, mustards, shallot, garlic, thyme, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a blender and process until the shallot and garlic are finely chopped, about 10-15 seconds. With the blender running, slowly pour in the olive oil and continue to process until the vinaigrette is emulsified, about 10-15 seconds more. Season to taste. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from The Best 30-Minute Recipe, from Cook’s Illustrated
I just made it this afternoon for our salad tonight and it’s delicious!
My usual vinaigrette is Dijon Mustard, shallots, Knorr Aromat Seasoning, pepper
Hengstenberg Altmeister Essig (Seasoned Vinegar), and canola oil.
Yours will be a nice change with the addition of fresh thyme and whole grain mustard.
Thanks and take care!
Hi, Fran! I am so pleased you enjoyed the vinaigrette. I always think of you when I make one! 😊 Thank you for the comment and review. 🤩