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Classic French Dijon Vinaigrette

Classic French Dijon Vinaigrette

Adapted from Sip & Feast

Way better than the bottled stuff, use this as a dressing for salads and roasted veggies. Also, excellent for marinating chicken and seafood.

Prep Time 10 minutes
Total Time 10 minutes
Servings 16 servings
Author Rosemary Stelmach

Ingredients

  • medium shallot, finely minced
  • 1/2 cup champagne vinegar (or prosecco wine vinegar)
  • 1 tablespoon Dijon mustard (smooth or coarse)
  • 2 1/2 tablespoons honey
  • 3/4 teaspoon Piment d'Espelette pepper powder (more or less to taste)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup avocado oil
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • salt & freshly ground black pepper (to taste)

Instructions

  1. Place the finely minced shallot in a mason jar and add the champagne vinegar. Allow the mixture to sit for 5 minutes.

  2. Add the Dijon mustard, honey, Piment d'Espelette, olive oil & avocado oil. Whisk until emulsified. Add the finely minced chives, tarragon & parsley. Mix once more until well combined.

  3. Sample a bit. Add salt and pepper to suit your taste.

    Serve with your favorite salad greens. Also delicious when drizzled on your grilled or roasted meats & veggies.

  4. Store in the fridge in a covered jar. Due to the fresh herbs, it's best to use your vinaigrette within 5 days.