Mustard-Mint Vinaigrette

mustard-mint vinaigrette served with grand aioli
Photo: Chris Simpson
Total Time:
10 mins
Makes 3/4 cups

In addition to being a great all-purpose marinade or salad dressing, this bright, minty vinaigrette is just right for marinating olives or artichokes for an antipasti platter. For a more substantial nosh, serve it alongside our Grilled-Shrimp Grand Aioli, it's the perfect dipping sauce for seafood and vegetables. Another bonus: you can make this homemade dressing up to three days ahead.


  • 3 tablespoons Dijon mustard

  • 3 tablespoons Champagne or white-wine vinegar

  • ¼ teaspoon sugar

  • ¼ cup lightly packed fresh mint leaves, finely chopped

  • ¼ cup minced red onion or shallot

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper


  1. In a bowl, whisk together mustard, vinegar, sugar, mint, and onion. (Or, if not using immediately, reserve mint and whisk in just before serving.)

  2. Slowly whisk in oil; season with salt and pepper. Refrigerate in an airtight container until ready to serve, or up to 3 days.

Related Articles