Mustard And Dill Vinaigrette

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Servings: 2 Difficulty: Beginner
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A bright, tangy emulsion that elevates simple salads and grilled vegetables
Mustard and Dill Vinaigrette recipe image
Mustard and Dill Vinaigrette recipe image
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Mustard And Dill Vinaigrette

Author: chefs-mate Cuisine: Courses:
Difficulty: Beginner
Servings: 2 Calories: 7.7

Description

This vibrant Mustard and Dill Vinaigrette offers a perfect balance of sharp acidity, earthy mustard, and fresh herbaceous notes. The combination of Dijon mustard and white wine vinegar creates a robust base that is softened by the subtle sweetness of brown sugar. Fresh minced dill adds a distinctive, aromatic lift that pairs beautifully with greens, seafood, or roasted potatoes. The emulsion technique ensures a smooth, creamy texture without heavy dairy, making it a light yet flavorful addition to any meal. Ideal for summer garden salads, this dressing comes together in minutes using pantry staples. Its versatile profile complements both delicate lettuces and heartier grain bowls, making it an essential recipe for quick, elegant everyday cooking.

Ingredients

Directions

  1. In a medium bowl, whisk together the brown sugar, Dijon mustard, white-wine vinegar, and salt until the sugar is mostly dissolved and the mixture is smooth.
  2. While whisking constantly, slowly drizzle in the vegetable oil in a thin, steady stream to create a stable emulsion.
  3. Continue whisking until the vinaigrette is fully thickened and creamy.
  4. Gently stir in the minced fresh dill until evenly distributed.
  5. Taste and adjust seasoning with additional salt if needed before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 7.7kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11.3mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.0g0%
Sugars 1.3g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. The oil may solidify when cold; let it come to room temperature and whisk vigorously before using again.

Substitutions: You can substitute the vegetable oil with olive oil for a fruitier flavor, or use apple cider vinegar instead of white-wine vinegar for a milder acidity.

Tips: For a finer texture, strain the vinaigrette through a fine-mesh sieve after emulsifying to remove any mustard seeds or dill stems.

Yield: This recipe makes approximately 1/2 cup of dressing.

Keywords: vinaigrette, mustard, dill, dressing, salad, dijon, vinegar, emulsion, vegan, healthy, quick, easy, condiment, fresh, herbs, gluten-free
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