A basic Dijon vinaigrette, like this one, can be used for up to three weeks after making.
What You Need
- Shakable dressing container
- Dijon mustard
- white wine vinegar
- olive oil
- Kosher salt
- freshly-ground pepper
Follow These Steps
Find and clean a reusable container
If you don’t have a traditional dressing shaker, a mason jar or a peanut butter jar work just as well.
Add 1 tablespoon Dijon mustard
Add 2 teaspoons white wine vinegar
Add 6 teaspoons olive oil
The ratio of oil to vinegar should be 3:1.
Add salt and pepper to taste
A pinch of Kosher salt and of freshly-ground pepper should do the trick.
Shake to combine
Serve or refrigerate.
Aha! The olive oil will solidify, so be sure to set the dressing out at room temperature about an hour before you want to serve it or run the container under hot water.