Nutrition Information

Vinaigrette, Dijon Mustard

by Pierre S. Aoukar, MD
Posted: March 3, 2003

INGREDIENTS:

½ part French Dijon Mustard
1 ½ parts fresh lemon juice
2 parts extra virgin olive oil
crushed black pepper to taste
dried oregano, pinch (optional)
fresh thyme, pinch (optional)
fresh basil, pinch (optional)

Measurements: 3 teaspoons = 1 Tablespoon

DIRECTIONS:

Recipes for dressings work better in proportions so that you can make as much as you want. For example, if you wanted to make ½ cup of dressing, you would use: 1 Tb mustard, 3 Tb lemon juice and 4 Tb olive oil. Buy a good quality French Dijon mustard that is imported from France. This will make a big difference in the quality of the dressing. Use your taste and judgment for the remainder of the ingredients. For this dressing, it depends what I have in my salad, but generally I don’t use any herbs except for black pepper. Combine all ingredients in a blender or mini food processor. Blend until you have a homogenous mixture. You can also use a hand whisk; however, this does not do as well of a job emulsifying the ingredients. Dressing will keep indefinitely if refrigerated.

Reference:
Dijon Mustard Vinaigrette, The Recipes of Dr. Aoukar