Dijon Vinaigrette

Name: Dijon Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: French Classic
Ingredients: 1/4 cup Dijon mustard (60 ml) Dijon Mustard; 1/8 cup rice wine vinegar (30 ml) Rice Vinegar; 1/8 cup fresh lemon juice (30 ml) Lemon Juice; 1/2 cup extra virgin olive oil (120 ml) Olive Oil; 1 cup neutral oil like canola (240 ml) Canola Oil; salt, to taste Salt; sugar, to taste Sugar; freshly ground black pepper, to taste Pepper

Independent adaptation of a publicly published Patrick O'Connell recipe. Not affiliated with, sponsored by, or endorsed by Patrick O'Connell.

DRESSING · CHILLED ASPARAGUS & COMPOSED SALADS

In the published recipe, this is the dressing for chilled asparagus salad.

Patrick O'Connell's Dijon vinaigrette for chilled asparagus.

On the jar

DIJON

Method: blend
Yield: about 2 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 60 mlRice Vinegar 30 mlLemon Juice 30 mlOlive Oil 120 mlCanola Oil 240 ml

Ingredients

Dijon Mustard1/4 cup Dijon mustard (60 ml)
Rice Vinegar1/8 cup rice wine vinegar (30 ml)
Lemon Juice1/8 cup fresh lemon juice (30 ml)
Olive Oil1/2 cup extra virgin olive oil (120 ml)
Canola Oil1 cup neutral oil like canola (240 ml)
Saltsalt, to taste
Sugarsugar, to taste
Pepperfreshly ground black pepper, to taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Dijon Vinaigrette + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Dijon Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Patrick O'Connell works in New American / Virginia at The Inn at Little Washington; credentials include Michelin 3* (The Inn at Little Washington); James Beard Outstanding Chef 2001.

Adapted from a Patrick O'Connell recipe (Patrick O'Connell / CBS The Dish (chilled asparagus salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Patrick O'Connell / CBS The Dish (chilled asparagus salad) (published as “Dijon Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar