Dijon Mustard Vinaigrette

This creamy Dijon Mustard Vinaigrette recipe is made with red wine vinegar, Dijon mustard, garlic, honey, milk, hardboiled egg yolks and olive oil. It’s a delicious mustard vinaigrette that goes great with Romaine, kale and arugula salads. It’s also a really great dressing to serve with salmon Nicoise salads!

This creamy mustard vinaigrette has an amazing flavor and it’s always a crowd-pleaser at potlucks and backyard barbecues.

Homemade salad dressings are fresher, healthier and they taste far superior to the bottled stuff you buy at the grocery store. Once you get in the habit of making homemade salad dressings, you’ll be hooked! As for this Dijon Mustard Vinaigrette, it’s so tasty and super easy to make!

Dijon Mustard Vinaigrette Recipe Ingredients

• Light Olive Oil. We use light olive oil for this dressing, but you can use extra-virgin or avocado oil if you prefer.
• Vinegar. Use a good red wine vinegar for this recipe.
• Honey.  I like to use clover honey, but you can use whatever honey you like.
• Dijon Mustard.  A little Dijon mustard adds flavor and emulsifies the dressing.
• Egg. We add hardboiled egg yolks to the dressing to give it a creamy consistency.
• Milk. A little milk or 1/2 and 1/2 with the egg yolks makes the dressing nice and creamy.
• Garlic. Adds a nice light flavor to the mix.
• Seasoning. We add a little salt and freshly cracked black pepper to season this dressing with.

Find printable recipe with the measurements below.

How To Make Creamy Mustard Vinaigrette

1. Blender. Add all of the ingredients to a blender and blend for a few seconds until the ingredients are well incorporated.
2. Whisk. 
3. Whisk. You can also add all of the ingredients to a bowl and whisk together using a wire whisk. You’ll want to mash the egg yolk and garlic well in with the mustard first before adding the rest of the ingredients.
4. Storage. Store the dressing in a mason jar or an airtight container in the refrigerator. If properly stored, it should last up to 5 days.  

Serving Suggestions

• Spring Mix Salad
• Chicken Mediterranean Salad
• Crispy Chicken Salad
• Chopped Kale Salad
• Turkey Cobb Salad

Looking For More Vinaigrette Recipes

• Champagne Vinaigrette
• Maple Vinaigrette
• Creamy Lemon Salad Dressing
• Lemon Olive Oil Dressing
• Fruit Salad Dressing
• Red Wine Vinaigrette
• Balsamic Vinaigrette

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Yield: 8 Servings

Dijon Mustard Vinaigrette

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

This creamy Dijon Mustard Vinaigrette recipe is made with vinegar, Dijon mustard, garlic, honey, milk, hardboiled egg yolks and olive oil. It's a delicious mustard vinaigrette that goes great with Romaine, kale or arugula salads. It's also a really great dressing to serve with salmon Nicoise salads!

Ingredients

• 2 hardboiled egg yolks
• 1 tablespoon Dijon mustard
• 3 teaspoons honey
• 1 garlic clove, smashed and minced
• 1/4 cup red wine vinegar
• 1/2 cup light olive oil
• 1/4 cup milk
• 1 teaspoon cracked black pepper
• 1/2 teaspoon kosher salt

Instructions

For the Hardboiled Egg

1. Fill a large pot with cool water and add eggs.  The water should cover them by an inch or more.
2. Boil eggs for 8-10 minutes.
3. Drain the pot and refill with cold water.  Let eggs sit in cold water for another 2-3 minutes.

Blend Vinaigrette

1. Add all of the ingredients to a blender and place the lid on the blender. Blend until the ingredients are well blended and the consistency is creamy.
2. Store in an airtight container in the refrigerator. If properly stored, the dressing should last up to one week.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 94mgSodium: 201mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.