The foundational Phase 1 salad dressing. Dijon mustard serves as both flavor and emulsifier — whisking it with the vinegar before adding the oil is what produces a dressing that stays combined longer than oil and vinegar alone.
Recipe Info
- Yield: 4 servings (about 1/3 cup)
- Serving size: approximately 1 tablespoon
- Prep time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
Equipment
- Small bowl and whisk (or small jar with lid)
Ingredients
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1/2 teaspoon pure maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Method
- Whisk together the Dijon mustard and red wine vinegar in a small bowl until fully combined.
- While whisking constantly, slowly drizzle in the olive oil to emulsify.
- Add the maple syrup, salt, and pepper. Whisk to combine. Taste and adjust acid or seasoning.
To Serve
Use immediately or transfer to a jar. Whisk or shake well before each use.
Storage
Refrigerate in a sealed jar for up to 1 week. Whisk or shake before each use.
Chef’s Note
Dijon mustard is the emulsifier. Whisking the mustard and vinegar together first, before adding the oil, gives the emulsion a better start. Adding the oil in a slow stream while whisking produces a thicker, more stable dressing.
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