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This whisks the Dijon mustard and honey together first before adding any vinegar, since mustard acts as a natural emulsifier that helps bind the oil and vinegar into a smooth, creamy dressing rather than one that separates quickly. A good quality Dijon, rather than a mild yellow mustard, is what gives this dressing its distinct sharp, slightly peppery French character.
Per serving
140kcal
Calories
5g
Carbs
14g
Fat
4g
Sugar
Prep Time
5 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a small bowl, whisk together the Dijon mustard and honey until smooth.
Whisk in the white wine vinegar.
While whisking constantly, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
Season with salt and pepper to taste.
Whisk once more before using, or transfer to a jar and store in the fridge.
Whisk the Mustard and Honey Together First: This builds the base that helps emulsify the rest of the dressing into a smooth, creamy consistency. Use a Good Quality Dijon Mustard: Its sharper, more complex flavor is what gives this dressing its distinct French character, unlike a milder yellow mustard. Add the Oil Slowly: Streaming it in gradually while whisking constantly is what keeps the dressing from separating.
Some separation is normal with a vinaigrette, so simply give it a good shake or whisk before using; if it separates very quickly, try adding the oil more slowly next time to build a stronger emulsion.
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