This vinaigrette is one of our go-to recipes, and we’re asked for the recipe so often we had to include it here. Originally named “Our Favorite Vinaigrette” by the authors of the famed The Silver Palate Cookbook
This is a simple dressing made with Dijon mustard, red wine vinegar, olive oil, a touch of sugar and other seasonings – and the Silver Palate authors have perfected the proportions of the ingredients.
The original recipe calls for whisking the ingredients together by hand – but we used an immersion blender
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PrintMy Favorite Vinaigrette
The perfect vinaigrette for salads or over vegetables.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup
Ingredients
- 1 tablespoon Dijon mustard
- 4 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Minced parsley and/or snipped fresh chives to taste (we used parsley)
- ½ cup extra virgin olive oil
Instructions
- In a tall cup (ideally the one that comes with an immersion blender), add in the mustard, vinegar, sugar, salt, pepper and herbs to taste. Whisk with a fork to combine just slightly.
- Add the olive oil and blend using the immersion blender until completely combined and thickened.
- Adjust seasonings to taste.
- Cover until ready to use.
- (Note: As noted above, if you do not have an immersion blender, this can also be made by whisking all of the ingredients by hand until thickened.)
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Yum!
Glad you enjoyed the salad Shiloh! Now I’m thinking we need to make it again soon ourselves…
Hello. This looks yummy. What is the shelf life? Why is it homemade dessings expire quicker than store bought dressing? Thank you
Hi Joan – You can keep this dressing in the refrigerator safely for one week — two weeks at the very most! Store bought dressing usually contain preservatives so they have a much longer shelf life! Hope you enjoy the dressing! Thanks for visiting.
I tried and love the vinaigrette. I would like to know where you purchased the little jar you have it in. It’s perfect for a small amount or portion, and the bale makes it unique.
Hi JoAnn – I’m afraid that little jar is probably 15 years old so you may not find it today!! If I remember correctly, I bought it at Pier 1 Imports – and you’re right, it’s the perfect little size!
MY FAVORITE VINAIGRETTE could you use dill instead of parsley?
Also do you have a honey dill dressing recipe? (not thick)
Hi Phil – Yes – you could definitely swap dill into this recipe. We don’t have a honey dill dressing recipe – but this recipe is versatile. You could add some honey with the dill and if you can find a mustard with honey in it, swap that in for the Dijon. Hope that helps!