French Cuisine
Basic Dijon Vinaigrette
Basic Dijon Vinaigrette (Sauce Vinaigrette) is an absolute cornerstone of French cuisine and the main secret of Parisian bistros. Real vinaigrette is not a root vegetable salad, but a cold emulsion sauce combining the sharpness of Dijon mustard, the noble acidity of wine vinegar, and the smoothness of vegetable oil. Mustard acts here not only as a flavor accent but also as a natural emulsifier, binding oil and vinegar into a smooth, silky, and thick dressing. It perfectly enhances the taste of crunchy salad greens, roasted root vegetables, warm vegetables, and boiled meat.
Dishday
Recipe overview
- Total time
- 10 min
- Prep
- 10 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 735 kcal
- Protein
- 1 g
- Fat
- 81 g
- Carbs
- 2 g
- Fiber
- 0 g
Step by step
Method
- 01
In a small deep bowl, combine the Dijon mustard, wine vinegar…
In a small deep bowl, combine the Dijon mustard, wine vinegar, salt, and freshly ground black pepper. Rub the mixture thoroughly with a whisk until the salt crystals dissolve completely so that the sauce flavor is perfectly uniform.
- 02
Begin pouring the olive oil into the mustard base literally d…
Begin pouring the olive oil into the mustard base literally drop by drop, while whisking continuously and rapidly. At this stage, the stability of the future emulsion is established: the mustard must bind the first portions of fat into a single creamy mass.
- 03
As the sauce begins to visibly thicken, continue pouring the…
As the sauce begins to visibly thicken, continue pouring the remaining olive oil in a thin, continuous stream, without stopping the intensive whisking. The finished vinaigrette should be completely smooth, silky, and slightly opaque, resembling light cream in consistency.
Dishday
Useful advice
Cooking tip
The main secret of a stable emulsion is to introduce the oil very slowly, literally drop by drop at the very beginning, whisking the mustard-vinegar base continuously. If the sauce separates during storage, just shake the jar vigorously before use.
How to serve
Use this vinaigrette to dress any green mixes, drizzle it over warm boiled potatoes, asparagus, leeks, or broccoli. It is also magnificent as a light sauce for cold baked poultry or fish.
How to store
Basic vinaigrette stores perfectly in the refrigerator in a tightly closed glass jar for up to 7 days. Take it out of the fridge half an hour before serving so the olive oil warms up and becomes liquid again.
Note
For a milder flavor, you can replace part of the olive oil with high-quality odorless sunflower or grape seed oil. French chefs often use a blend of oils.
