Garlic-Dijon Vinaigrette

6 Reviews
From: EatingWell Magazine March/April 2009

This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.

Ingredients 28 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 28 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup lemon juice
  • 1/2 cup red-wine vinegar
  • 1/4 cup Dijon mustard
  • 4 small cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 38 calories; 4 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 2 mg vitamin C; 1 mg calcium; 0 mg iron; 70 mg sodium; 6 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 6

July 15, 2015
profile image
By: kristinw
Add herbs & honey for even better version! This is a go-to dressing recipe that is awesome. I make it using champagne vinegar, a little fresh herbs (whatever I have lying around) and some honey for an even more flavorful version.
August 27, 2014
profile image
By: EatingWell User
Great basic dressing. Any type mustard could be used. Easy great tasting low calorie dressing. Could use different types of mustards and vinegars. Pros: Super simple to make in a food processor. Makes enough to last all week! Cons: A bit to oily. Next time I will use slightly under 1/2 cup of olive oil
September 07, 2013
profile image
By: EatingWell User
Very tart and tangy - made 1/2 the recipe as is plus added 1 TBS honey making the dressing a bit creamy and smoother. Much better.
January 14, 2013
profile image
By: Betr2
Easy and tasty I made this and we love the taste. We wanted something a little thicker to top our eggs with, so I added low fat mayonnaise to a small amount. Perfect! We can now have healthier 'dijonaisse' or vinaigrette whenever we like. So much better than buttery sauces. Plenty good enough for us! Pros: Keeps for several days, easy converted to a thicker sauce.
July 04, 2012
profile image
By: EatingWell User
Not Proportional I made this exactly according to the recipe and I found it acceptable, but too much vinegar and lemon juice in proportion to the olive oil. Also, mine does not look anything like the picture on the website. I found I had to divide this in half and add some more more olive oil (and a touch of maple syrup). Pros: Healthy Cons: Too vinegary
June 19, 2010
profile image
By: EatingWell User
followed the recipe exactly and loved the dressing, even my kids loved it! Great as a dipping sauce for artisan bread as well.