Homemade Olive Oil and Mustard Vinaigrette

Ingredients

• 15 cl Extra virgin olive oil (or sunflower oil) (Choose according to your taste, olive oil for a fruity flavor)
• 15 cl Fresh whole milk (Whole milk for a creamy texture)
• 1 c. à soupe Strong Dijon mustard (Spicy Dijon mustard)
• 1 c. à soupe Mifor vinegar (honey‑flavored vinegar) (Mild vinegar with honey taste, can be substituted)
• 0.25 part Onion (or shallot) (Coarsely sliced)
• 1 gousse Garlic clove (Peeled and finely chopped)
• 2 c. à soupe Fresh parsley (Coarsely chopped leaves)
• 0.5 c. à café Fine salt (Adjust to taste)
• to taste Freshly ground black pepper (Freshly ground pepper)

Instructions

1. Prepare the ingredients

   Measure 15 cl of oil, 15 cl of milk, 1 c. à soupe of mustard, 1 c. à soupe of vinegar. Thinly slice the onion, finely chop the garlic and parsley.

   Time: PT5M

2. Emulsify the vinaigrette

   In the bowl, pour the oil, add the milk, mustard, vinegar, onion, garlic and parsley. Whisk vigorously until a creamy and homogeneous texture is achieved.

   Time: PT2M

3. Adjust the consistency

   If the vinaigrette is too thick, incorporate an additional teaspoon of milk and whisk again.

   Time: PT1M

4. Correct the seasoning

   Taste and adjust salt or pepper if necessary.

   Time: PT1M

5. Store

   Transfer the vinaigrette into an airtight jar and refrigerate. It keeps for 5 to 7 days.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

2 g

Fat

13 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Extra virgin olive oil (or sunflower oil): sunflower oil, rapeseed oil
• Instead of Fresh whole milk: semi‑skimmed milk, almond milk (vegan version)
• Instead of Strong Dijon mustard: whole grain mustard, mild mustard
• Instead of Mifor vinegar (honey‑flavored vinegar): red wine vinegar + 1 c. à café honey, sweet balsamic vinegar
• Instead of Onion (or shallot): shallot
• Instead of Garlic clove: garlic powder
• Instead of Fresh parsley: chives, coriander
• Instead of Fine salt: sea salt, Himalayan pink salt
• Instead of Freshly ground black pepper: white pepper, Espelette pepper

Equipment Needed

• Bowl (salad bowl)
• Whisk (optional)
• Measuring spoon (tbsp)
• Measuring cup (in cl)
• Kitchen knife
• Cutting board

Critical Steps — Do Not Skip

• Achieve a stable emulsion by whisking vigorously when adding the oil and milk.

Chef Tips from the Video

• Use a good quality extra virgin olive oil for a fruity taste.
• Replace Mifor vinegar with apple cider vinegar for a milder version.
• A touch of honey or maple syrup perfectly balances the acidity.

Troubleshooting

Storage

Refrigerator: Airtight jar, 5 to 7 days.

Freezer: Not recommended to freeze, the texture degrades.

Room temperature: Can stay at room temperature up to 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette the day before so the flavors develop.
• Keep it chilled in an airtight jar.
• Stir or whisk lightly before each use.