Many home cooks have been misled into assuming that salad dressings and vinaigrettes must be bought from store shelves.

But here’s the reality check: homemade dressings, such as this effortless Dijon vinaigrette, could be the ultimate game-changer in your culinary repertoire. Crafting it from scratch not only offers unparalleled flavor but also ensures a healthier option without any unnecessary fillers or additives.

The simplest vinaigrette salad dressing comprises only two key components:

1. Acid, often vinegar or citrus juice, imparting the dressing with its tangy flavor.

2. An emulsifier, usually olive oil or a neutral-flavored oil such as canola, grapeseed, or avocado oil. It’s advisable to steer clear of heavy peanut oil, better suited for fried chicken than dressings.

Options for vinegar include seasoned or unseasoned rice vinegar; the seasoned variety contains a hint of added sugar for a touch of sweetness. Alternatively, explore clear vinegars like champagne or white wine vinegar.

Dijon mustard contributes to tanginess and aids in thickening the dressing.

Minced shallots provide a subtle heat and spice, reflecting a distinctive French touch.

Extra virgin olive oil is recommended, although neutral oils such as canola, grapeseed, or avocado oil can also be used.

Finish with kosher salt and, as a timeless choice, freshly ground black pepper.

Select your preferred method: Either blend the dressing in a bowl using a whisk or shake it vigorously in a jar with a secure lid. Both approaches yield favorable results, yet I’ve observed that whisking the oil gradually into the vinegar and mustard produces a thicker, more unified dressing compared to combining all the ingredients at once by shaking.

Begin by incorporating the Dijon, finely chopped shallots, and vinegar before introducing the oil. The acidity from the mustard and vinegar moderates the pungency of the shallots while preserving that classic French bistro essence.

PRO TIP: If your shallots possess intense flavor, allow them to soak in the vinegar and mustard for approximately 10 minutes. This process helps mitigate some of the sharpness before adding the oil.

Blend the dressing: While continuously whisking, slowly pour the olive oil into the mixture until it thickens and achieves a rich consistency. Alternatively, for a super convenient method, combine all the ingredients in a glass jar, seal it tightly with a lid, and shake vigorously to achieve emulsification. Season the dressing with kosher salt and freshly ground black pepper according to taste.

Prepare this dressing ahead of time—up to a span of 14 days—and store it in the refrigerator. Prior to use, allow it to reach room temperature. Additionally, it serves as a delightful drizzle over cooked vegetables or functions excellently as a swift marinade for chicken.