A sharp, glossy house dressing at approximately 100 calories per serving. Dijon, balsamic, and red wine vinegar doing the heavy lifting.
A good vinaigrette should taste like something, and this one does. Two kinds of mustard give it backbone, two kinds of vinegar give it brightness, and a smaller pour of extra-virgin olive oil is all it takes to bring the whole thing together into a glossy dressing that clings to leaves instead of pooling at the bottom of the bowl. It comes in at around 100 calories and 3 WW Classic Points per serving, and it keeps in the refrigerator for a week.
Recipe Info
Serves: 10 | Prep Time: 5 minutes | Chill Time: 30 minutes | Calories per serving: ~100
Nutrition per Serving (Estimated)
Protein: 0g | Fat: 11g | Carbohydrates: 1g | Fiber: 0g
WW Classic Points: Approximately 3 points per serving (estimated from the original 4 point recipe, updated to reflect a reduced quantity of oil balanced with a little water and extra vinegar). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 30ml / 2 tablespoons balsamic vinegar
- 30ml / 2 tablespoons red wine vinegar
- 60ml / 2fl oz cold water
- 120ml / 4fl oz extra-virgin olive oil
Instructions
- Build the base. Whisk the Dijon mustard, dry mustard powder, salt, and black pepper together in a small bowl until smooth.
- Add the vinegars. Whisk in the balsamic vinegar and red wine vinegar until the mustard is fully loosened and the mixture looks uniform.
- Loosen with water. Whisk in the cold water. This step lets the dressing carry the same volume on far less oil.
- Emulsify. Pour in the olive oil in a slow, steady stream while whisking constantly. The dressing will thicken and turn glossy as it comes together.
- Chill and shake. Refrigerate for 30 minutes before using. Shake or whisk briefly to bring it back together just before serving.
Serving Suggestions
- Toss through bitter leaves such as radicchio, endive, or rocket
- Spoon over warm roasted potatoes or green beans while they are still hot
- Use as a marinade for chicken thighs or pork tenderloin
- Drizzle over sliced tomatoes with torn basil
- Serve alongside a grain salad of farro, lentils, or barley
Tips and Variations
- Whisking the mustard with the vinegar first is what keeps the dressing emulsified. Add the oil last and add it slowly
- A shaken jar works just as well as a whisk and makes storage easy
- Swap the balsamic for sherry vinegar for a drier, more savory dressing
- A finely grated garlic clove or a small chopped shallot adds real depth
- A teaspoon of honey rounds off the sharpness if your vinegar is particularly assertive
Why This Recipe Works
Most vinaigrette recipes lean on a three-to-one ratio of oil to vinegar, which means the oil is doing almost all of the work and carrying almost all of the calories. Cutting the oil roughly in half and replacing the lost volume with water and extra vinegar keeps the yield and the coating power identical while the mustard holds everything in a stable emulsion. The flavor builders here, the mustard, the vinegars, the pepper, cost almost nothing in calories and are exactly what make a dressing worth eating.
Storage and Reheating
Store in a sealed jar in the refrigerator for up to 1 week. The dressing will separate as it sits, which is normal. Let it come to room temperature for a few minutes and shake well before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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