Description
This creamy vinaigrette is a quick and versatile salad dressing that combines the tanginess of Dijon mustard and red wine vinegar with the richness of mayonnaise or Greek yogurt. Enhanced with fresh garlic and herbs, it’s perfect for adding a smooth, flavorful touch to any salad in just minutes.
Ingredients
Scale
Base Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar (or lemon juice for a citrus twist)
- 1 teaspoon honey or maple syrup (optional for sweetness)
Creamy Ingredients
- 1/4 cup olive oil
- 1/4 cup mayonnaise or Greek yogurt (for a creamier texture)
Seasonings
- Salt and pepper, to taste
- 1 small garlic clove, minced (optional)
- 1 teaspoon fresh or dried herbs (like parsley, thyme, or oregano, optional)
Instructions
- Combine the Ingredients: In a small bowl, whisk together the Dijon mustard, red wine vinegar (or lemon juice), and honey or maple syrup if using. This mixture forms the flavorful base of the vinaigrette.
- Add the Mayonnaise or Yogurt: Stir in the mayonnaise or Greek yogurt to introduce creaminess, enhancing the dressing’s texture and richness.
- Slowly Add Olive Oil: Gradually pour in the olive oil while whisking constantly to emulsify the dressing, ensuring a smooth, cohesive texture without separation.
- Season: Add salt and pepper according to your taste preference. Mix in the minced garlic and fresh or dried herbs if desired, for added depth and aroma.
- Serve or Store: Use the vinaigrette immediately over salads or store it in an airtight container in the refrigerator for up to one week. Remember to shake or stir well before each use, as the oil may separate over time.
Notes
- For a citrus twist, substitute lemon juice for red wine vinegar.
- Honey or maple syrup is optional but balances the acidity if desired.
- Using Greek yogurt instead of mayonnaise reduces fat and adds protein.
- Store in a sealed container and refrigerate to keep fresh up to 7 days.
- Shake or whisk before each use to recombine any separated ingredients.
