- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 290 kcal
Quick summary
“This French sauce is a classic emulsion of Dijon mustard with balsamic vinegar, honey, and extra virgin olive oil. It has balanced acidity and a satin texture ideal for enhancing green salads and grilled foods.”
What you need to know
- The initial mixture of Dijon mustard, honey, and balsamic vinegar dissolves the solutes and creates the stabilizing base.
- The olive oil should be poured in a constant stream while beating vigorously with a wire whisk.
- Refrigerated resting allows the dried or fresh herbs to release their essential oils into the dressing.
Ingredients
Main
- 1/4 cup of Dijon mustard
- 1/2 cup of olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
- Fresh herbs (sage, thyme, or basil) to taste
- Use good quality mustard for a better flavor.
- Try adding a few drops of lemon for a citrus touch.
- The sauce can be stored in the refrigerator for up to a week.
- For a creamier sauce, add a little natural yogurt.
- Replace the honey with maple syrup if you prefer a vegan version.
Instructions
Principal
- In a jar, add the Dijon mustard, honey, and balsamic vinegar.
- With a whisk, mix the ingredients well until homogeneous.
- Gradually, add the olive oil while continuing to beat, to emulsify the sauce.
- Season with salt and pepper to taste.
- Finish by adding the fine herbs of your choice and mix again.
- Taste and adjust the seasonings if necessary.
- Transfer to an airtight container and refrigerate until ready to serve.
- Serve the sauce with your favorite salad or dish.
Chef's tips
- Use a wire whisk (fouet) or make the sauce by shaking energetically inside a closed glass jar.
- Add the olive oil little by little in a thin stream so that the mustard can encapsulate the droplets of fat.
- Keep all ingredients at room temperature before beating to facilitate the formation of the emulsion.
Variations
- Creamy French sauce: add two tablespoons of whole natural yogurt at the end of the emulsion.
- Version with roasted garlic: mash a roasted garlic clove and incorporate it along with the mustard at the beginning of preparation.
- Toque cítrico: add a teaspoon of fine lemon zest along with the fine herbs.
Substitutions
- Balsamic vinegar can be replaced with red wine vinegar or fresh lemon juice.
- The honey can be swapped for maple syrup, sugarcane molasses, or dissolved brown sugar.
- Traditional Dijon mustard can be replaced by grain mustard (l’ancienne) for a rustic texture.
How to store
Store the sauce in a tightly closed glass jar in the refrigerator for up to 7 days. As olive oil can solidify in the cold, remove the container about 10 minutes before consumption and shake before drizzling over the dishes.
Can it be frozen?
It is not recommended to freeze this salad dressing. Low temperatures break the emulsion between olive oil and vinegar, resulting in the complete separation of the liquid and oily phases after the thawing process.
What to serve with
Pairs well with bitter leaf salads like arugula and radicchio, steamed vegetables, or beef carpaccio. It also works well as a quick marinade for grilled chicken fillets or white fish.
Frequently asked questions
Can I use regular olive oil instead of extra virgin olive oil?
You can use virgin olive oil or canola oil, however, extra virgin olive oil provides the characteristic aroma and dense body of the classic emulsion.
Should the fine herbs be fresh or dried?
Both work; the dried ones need 15 minutes of resting in liquid to hydrate, while fresh chopped ones should be consumed within fewer days.
What to do if the sauce breaks and the olive oil separates?
Add a teaspoon of warm water or another half tablespoon of mustard in a clean bowl and pour the separated mixture little by little while whisking with a whisk.
What is the difference between Dijon mustard and common yellow mustard?
Dijon mustard is made with dark mustard seeds and white wine, having a spicier, saltier flavor and a homogeneous texture ideal for emulsifying.
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