The best mustard for vinaigrettes

Salad dressings are easy: some oil, some vinegar, and voila: vinaigrette. A good rule of thumbs is roughly three parts oil to one part vinegar, with either one part or a half-part Dijon mustard.

Of course, you’ll want to use a good quality olive oil, and we have a whole separate post about vinegars we like, but here are the best Dijons specifically for salad:

Maille Dijon Mustard: a class for a reason, this one is smooth and creamy and very delicious in a vinaigrette base.

Edmond Fallot French Dijon Mustard: Another smooth classic, but with slightly sweeter flavor than many Dijons.

Beaufor Moutarde de Dijon: Also a classic, but a noticeable extra salinity we liked.

Bornier Original Dijon Mustard: Still very classic flavor profile, but slightly tangier than many others.

Sanniti Dijon Mustard: Slightly spicier top notes in this classic version.

The best part about making vinaigrette is that you can transform it with minor adjustments. Try adding minced garlic, lemon juice, finely chopped shallots, and play around with different types of vinegars such a white or red wine vinegar, or champagne vinegar.