Dijon Vinaigrette

Dijon Vinaigrette

Details

This whisked dressing is great over a potato salad or as a side dish with grilled asparagus.
  • Serves: 1 1/4 cup
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 21,967
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Dressing

• 1/4 cup dijon mustard
• 1/2 cup rice vinegar
• 1/4 cup Apricot Paste
• 1 1/2 tsp liquid sweetener
• 1 1/2 tbsp shallot, minced
• splash of orange juice or water to thin (optional)
• 1/4 tsp freshly ground black pepper
• 1 clove of garlic, minced
• 1 tbsp tarragon, minced

Method

First, gather and prepare your mise en place

In small bowl, whisk Dijon, vinegar, Fruit Paste, sweetener, shallot, garlic, tarragon and black pepper well. To thin, feel free to use a splash of orange juice or water. If using a jar of similar container, pour all ingredients into the container, close with lid and shake vigorously.

Use as a delicious dressing. Alternatively, pour over cooked asparagus, or potatoes with fresh capers and herbs.

Chef's Notes

This dressing can be made in advance and used to add flavor to ingredients such as tofu, tempeh, mushrooms, tempeh or even steamed vegetables.

Spicy greens also pair well with this dressing as the sweetness cuts through the spiciness of the vegetable.

31 Comments

  • Iris B
    Iris B
    This vinaigrette is one of the best vinaigrettes. Like the recipe says, it is great with potatoes and asparagus, but I love this one with a salad of raw Belgian endive and strawberries.
  • Ken R Rouxbe Staff
    Ken R
    Glad you enjoyed it Iris! ~Ken
  • Susan G
    Susan G
    I love this recipe! The flavors are amazing, and I love the creamy texture - and the best part is, it's made without oil!
  • Elizabeth N
    Elizabeth N
    Is it possible to use lemon juice instead of vinegar in this recipe? Unfortunately, I have a strong aversion to vinegar so am always looking for substitutes. Would it change the flavor too much? Or maybe I could do 1/2 lemon juice and 1/2 plum vinegar which is really mild and I don't mind it as much. Please let me know your thoughts.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi there Elizabeth! You can definitely use lemon juice as your acidic flavor profile - I would play around with it a bit to come up with the exact flavors you are looking for. Consider lime, pineapple or even pomegranate juice as well. All the best! Thanks for learning with Rouxbe! Chef Kirk
  • Ena S
    Ena S
    What is this "liquid sweetener" in the ingredients?
  • Lisa A
    Lisa A
    I have the same questions about what liquid sweetener to use
  • Lise P
    Lise P
    Is the vinegar in the recipe there for a reason or just for a question of taste. Can we omit the vinegar completly and use just 1 tbsp of lemon juice and add only water to make the 1/2 cup ?
  • Eric W Rouxbe Staff
    Eric W
    The vinegar provides acidity and some flavor. Go ahead and replace it with lemon juice and see how you like it. Then, adjust from there. The liquid sweetener can be maple syrup, agave syrup, or simple syrup, for example.
  • Ian T
    Ian T
    Yes. What is the liquid sweetener?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Ian - Thanks for your question - so, really tasty salad dressing definitely includes acid, oil, salt - and some believe, sugar. Sugar is like many other seasonings and just the right amount can enhance the other ingredients around it. I might suggest some honey to balance the lovely dijon in this recipe! I look forward to hearing how it comes out! Enjoy and thanks for learning with Rouxbe! Chef Kirk
  • Sandi W
    Sandi W
    Can you freeze this for later use?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Sandi - You can freeze such a dressing but you will more than likely need to mix well to combine ingredients again upon defrosting... I hope this helps! Thanks for learning with Rouxbe! Chef Kirk
  • Linda  M
    Linda M
    This dressing is fabulous! It's as beautiful as the photo. I made mango paste and used maple syrup as the liquid sweetener. Wonderful! Thank you Chad and staff! One correction: The chives are listed in the directions, but need to be added to the ingredient list.
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much Linda, for your comments and for learning with Rouxbe! We appreciate. Chef Kirk
  • Dawn T Rouxbe Staff
    Dawn T
    Hi Linda, I don't actually see chives in the method? Perhaps you might have been referring to a different recipe? Cheers, Dawn
  • Yolande K
    Yolande K
    I don't care too much for sweet dressing. Is there a substitute in the dijon vinaigrette for the fruit paste?
  • Eric W Rouxbe Staff
    Eric W
    Yolande, you can cut back on the fruit paste or eliminate it until you find the balance that suits your palate.
  • Cristina L
    Cristina L
    Hi, I can't find apricot, shallots and tarragon where I live. What would be a good substitute for each of them?
  • Scott W
    Scott W
    In the video recipe associated with steaming potatoes using this dijon, it calls for chives. But when you go to the recipe link for the dijon vinaigrette it says to use tarragon. I think that is what was being referred to.
  • Eric W Rouxbe Staff
    Eric W
    Many herbs will work nicely with these potatoes, including tarragon, chives, thyme, parsley, and cilantro.
  • Eric W Rouxbe Staff
    Eric W
    Cristina, use any dry fruit (e.g. raisins) in place of apricot; use white onion in place of shallots; and use a fresh herb of your choice in place of tarragon (e.g. chives).
  • Elaine D
    Elaine D
    Is this fruit paste something I buy or make? Are there fruit paste recipes and I have simply missed them?
  • Elaine D
    Elaine D
    Sorry ...found the fruit paste recipe. Thanks
  • Kirk B Rouxbe Staff
    Kirk B
    Great to hear Elaine! Thanks for learning with Rouxbe! Chef Kirk
  • Deborah B
    Deborah B
    I am assuming that one is using dried fruit to make the fruit paste. I am allergic to sulfites which are typically used in preparing dried fruit - is there another mechanism to make fruit paste?
  • Eric W Rouxbe Staff
    Eric W
    Fruit pastes can be made at home by first dehydrating your favorite fruit, then preparing the fruit paste according to the recipe. I you don't have a dehydrator, then fruits can be dehydrated in the oven, usually on the lowest temperature setting, until dried to the consistency that you want.
  • Divina C
    Divina C
    Can I add additional sweetener if fruit paste is not available?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Divina - absolutely you can add additional sweetener - to gain the flavor profile you are seeking. I like to add Agave Nectar or Maple Syrup on occasion to this recipe...Thanks again and happy cooking! Chef Kirk
  • Juliana M
    Juliana M
    Hello guys! I would like to peel the potatoes before steam. Is it ok? Thanks
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Juliana - absolutely you can peel potatoes before steaming!!! Another great way to approach any recipe that includes potatoes! Thanks for engaging with Rouxbe! Chef Kirk

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