- 1 tbsp Dijon mustard 15 ml
- 3 tbsp Balsamic vinegar or lemon juice 45 ml
- 1 tbsp honey 15 ml
- 1 tsp salt 6 g
- 1/3 cup olive oil 80 ml
- 1 clove garlic optional
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Whisk the base. In a medium-sized bowl whisk together 1 tbsp Dijon mustard, 3 tbsp balsamic vinegar, 1 tbsp honey, 1 garlic clove, and 1 tsp salt using a whisk or a fork.
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Add the oil slowly. While whisking, slowly drizzle in 1/3 cup olive oil until a smooth emulsion forms. If the vinaigrette is too thick, add 1 tsp of water at a time to thin it to the consistency you want.
1. Storage: Keep it in a glass jar with a tight lid in the fridge for up to one week. Because of the mustard, refrigeration is not optional.
2. Make it ahead: Leave the garlic out of a batch you plan to keep and stir it in right before serving. Raw garlic gets sharper every day it sits in the jar.
3. Cold from the fridge: Olive oil goes thick and cloudy when chilled. Let the jar stand on the counter for a few minutes, then shake it until it looks smooth again.
4. Vegan: Swap the honey for maple syrup or agave in the same amount.
5. Balsamic swap: Lemon juice in place of the balsamic makes a brighter, paler dressing.
6. If it splits: Whisk in a little more Dijon. A separated dressing is still perfectly good to eat.
7. Too thick? Add a drizzle of cold water and keep whisking until it loosens to the consistency you want.