Dijon Mustard Vinaigrette with Lemon and Fines Herbes
Inspired by techniques from America's Test Kitchen.
A classic mustard and lemon dressing lifted with fresh chopped herbs, smooth, glossy and ready to toss through any green salad.
Always check the labels of the products you use.
Method
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Equipment
- chopping board
- knife
- fine grater
- small bowl and whisk or jar with a tight lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 124 kcal |
| Protein | 0.2 g |
| Carbohydrate | 0.8 g |
| of which sugars | 0.2 g |
| of which free sugars | 0.1 g |
| Fat | 13.6 g |
| of which saturates | 1.9 g |
| Fibre | 0.2 g |
| Salt | 0.43 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dressing
- 4 tsp Dijon mustard
- 2 tbsp lemon juice
- 1 small shallot, finely grated
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 120 ml extra-virgin olive oil
Herbs
- 2 tsp flat-leaf parsley, finely chopped
- 2 tsp chervil, finely chopped
- 2 tsp tarragon, finely chopped
- 2 tsp chives, finely chopped
- 1
Grate. Finely grate the shallot into a small bowl or jar.
- 2
Mix. Add 4 tsp Dijon mustard, 2 tbsp lemon juice, ½ tsp salt and ¼ tsp pepper and whisk to combine.
- 3
Emulsify. Slowly whisk in 120 ml olive oil, or seal the jar and shake hard, until thick, creamy and emulsified.
- 4
Herbs. Stir in the parsley, chervil, tarragon and chives.
- 5
Taste. Taste and adjust the balance of mustard, lemon and salt.
Storage
Keeps covered in the fridge for up to a week; bring back to room temperature and shake well before using. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
