Mustard Dill Vinaigrette

Homemade salad dressings are easily made out of pantry items and spare herbs. This version of a French vinaigrette is my favorite type of dressing. This is definitely for those who love tart flavors, as this dressing is made of french dijon, shallots & red wine vinegar. If you want to sweeten it up a bit, you can always mix in a teaspoon of honey or add in another tablespoon of olive oil so soften up the sharpness.

Make this dressing before your preparing the rest of your salad. The longer the flavors sit, the more they meld together.

Don’t have dill on hand? No worries, I frequently use parsley, thyme or even dried herbs de provence.

Recipe Overview:

The first step is to let the minced shallots soak in the red wine vinegar for about 10 minutes. This allows the to take some of that sharp oniony flavor out of the shallots.

Add in the mustard & chopped herbs. You want to use a good French Dijon. I use Maille.

Kiano Moju

Incorporate the olive oil. There are a few ways to do this. You can whisk the olive oil in as you slowly drizzle in the olive oil, this will give you more emulsified dressing. Meaning the olive oil is less likely to separate from the rest of the dressing.  However you can just mix in all at once, just be sure to give the dressing a good mix before using, to recombine the olive oil into the vinegar.

Store the dressing in the fridge until ready to use on your salad. This dressing is perfect for a simple salad with butter lettuce & homemade croutons, or a Nicoise Salad.

Salads with Mustard Dill Vinaigrette | Culinary Inspiration (2 of 2)

Mustard Dill Vinaigrette
Recipe Type: Salad Dressing
Author: Kiano Moju
Serves: 2 servings
Ingredients
  • 2 tsp minced shallot (1 small)
  • 2 TBSP red wine vinegar
  • 2-3 TBSP extra virgin olive oil
  • 1 TBSP dijon mustard
  • 2 tsp fresh dill, chopped
Instructions
  1. In a small bowl combine red wine vinegar & shallots. Let stand for 10 minutes
  2. Add dill & mustard. Whisk to combine.
  3. Slowly incorporate the olive oil. Use up to 3 TBSP to lessen the sharpness of the dressing.
  4. Cover and refrigerate until ready for use. Additional whisking maybe required directly before serving due to natural separation.

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

9 Comments
  1. I make variations on this dressing all the time, and every time I serve it it’s a hit. I love the tip about soaking the shallots in vinegar to take the “bite” out of them! Definitely will add this step next time around. Thanks!

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