Dijon Vinaigrette

This vinaigrette is one of the best vinaigrettes. Like the recipe says, it is great with potatoes and asparagus, but I love this one with a salad of raw Belgian endive and strawberries.

Glad you enjoyed it Iris! ~Ken

I love this recipe! The flavors are amazing, and I love the creamy texture - and the best part is, it's made without oil!

Is it possible to use lemon juice instead of vinegar in this recipe? Unfortunately, I have a strong aversion to vinegar so am always looking for substitutes. Would it change the flavor too much? Or maybe I could do 1/2 lemon juice and 1/2 plum vinegar which is really mild and I don't mind it as much. Please let me know your thoughts.

Hi there Elizabeth! You can definitely use lemon juice as your acidic flavor profile - I would play around with it a bit to come up with the exact flavors you are looking for. Consider lime, pineapple or even pomegranate juice as well. All the best! Thanks for learning with Rouxbe! Chef Kirk

What is this "liquid sweetener" in the ingredients?

I have the same questions about what liquid sweetener to use

Is the vinegar in the recipe there for a reason or just for a question of taste. Can we omit the vinegar completly and use just 1 tbsp of lemon juice and add only water to make the 1/2 cup ?

The vinegar provides acidity and some flavor. Go ahead and replace it with lemon juice and see how you like it. Then, adjust from there. The liquid sweetener can be maple syrup, agave syrup, or simple syrup, for example.

Yes. What is the liquid sweetener?

Hi Ian - Thanks for your question - so, really tasty salad dressing definitely includes acid, oil, salt - and some believe, sugar. Sugar is like many other seasonings and just the right amount can enhance the other ingredients around it. I might suggest some honey to balance the lovely dijon in this recipe! I look forward to hearing how it comes out! Enjoy and thanks for learning with Rouxbe! Chef Kirk

Can you freeze this for later use?

Hi Sandi - You can freeze such a dressing but you will more than likely need to mix well to combine ingredients again upon defrosting... I hope this helps! Thanks for learning with Rouxbe! Chef Kirk

This dressing is fabulous! It's as beautiful as the photo. I made mango paste and used maple syrup as the liquid sweetener. Wonderful! Thank you Chad and staff! One correction: The chives are listed in the directions, but need to be added to the ingredient list.

Thanks so much Linda, for your comments and for learning with Rouxbe! We appreciate. Chef Kirk

Hi Linda, I don't actually see chives in the method? Perhaps you might have been referring to a different recipe? Cheers, Dawn

I don't care too much for sweet dressing. Is there a substitute in the dijon vinaigrette for the fruit paste?

Yolande, you can cut back on the fruit paste or eliminate it until you find the balance that suits your palate.

Hi, I can't find apricot, shallots and tarragon where I live. What would be a good substitute for each of them?

In the video recipe associated with steaming potatoes using this dijon, it calls for chives. But when you go to the recipe link for the dijon vinaigrette it says to use tarragon. I think that is what was being referred to.

Many herbs will work nicely with these potatoes, including tarragon, chives, thyme, parsley, and cilantro.

Cristina, use any dry fruit (e.g. raisins) in place of apricot; use white onion in place of shallots; and use a fresh herb of your choice in place of tarragon (e.g. chives).

Is this fruit paste something I buy or make? Are there fruit paste recipes and I have simply missed them?

Sorry ...found the fruit paste recipe. Thanks

Great to hear Elaine! Thanks for learning with Rouxbe! Chef Kirk

I am assuming that one is using dried fruit to make the fruit paste. I am allergic to sulfites which are typically used in preparing dried fruit - is there another mechanism to make fruit paste?

Fruit pastes can be made at home by first dehydrating your favorite fruit, then preparing the fruit paste according to the recipe. I you don't have a dehydrator, then fruits can be dehydrated in the oven, usually on the lowest temperature setting, until dried to the consistency that you want.

Can I add additional sweetener if fruit paste is not available?

Hi Divina - absolutely you can add additional sweetener - to gain the flavor profile you are seeking. I like to add Agave Nectar or Maple Syrup on occasion to this recipe...Thanks again and happy cooking! Chef Kirk

Hello guys! I would like to peel the potatoes before steam. Is it ok? Thanks

Hi Juliana - absolutely you can peel potatoes before steaming!!! Another great way to approach any recipe that includes potatoes! Thanks for engaging with Rouxbe! Chef Kirk

What is the consistency of "fruit paste"? Would Polaner Apricot All Fruit Spreadable Fruit work for the Apricot Fruit Paste? Also, from Polaner's website, the ingredients are: juice concentrates (pear, grape, pineapple), apricots, citric acid, fruit pectin, natural flavor.Gluten Free, No Artificial Color, No Artificial Flavors, Non GMO. Does this work healthwise?

HI Kathleen, That would be a fine substitute. The consistency of the fruit paste we like to use as a sweetener is very similar to what you are describing and the product that you are referencing sounds nice and pure. The simplicity of a pure fruit paste made from a single dried fruit and water is quite nice to have on hand so whenever you have the chance you might want to try it out, but in the meantime....your substitute sounds adequate. Lauren

Apricot paste is really quite sour to my taste and not sweet at all.

This is a delicious dressing. I used maple syrup as sweetener. I’m looking forward to learning more ways to enhance flavor of vegetables.

This is so cool. So with all the different combinations of sweeteners, dried fruits, and such, I can come up with my own flavors and find the dressing(s) I like best. I guess my goal is to combine certain flavors like acidic, sweet, sour, etc. and use the potatoes and other dry ingredients to provide the texture for those flavors. Is this correct?

Hi Vincent! Thank you for your insightful remarks. It is quite liberating to feel like you can create your own recipes once you understand the framework of a technique. You are correct that you want to find balance when building a dressing by including contrasting tastes. Sweet, sour and salty are the foundation of a great dressing. I also like to include bitter/ pungent through the use of shallots, garlic, onion, dijon or even black pepper. Keep experimenting. Lauren

Wow. Thank you all for your comments on what worked best for you. I'm getting ready to make this and can hardly wait. I have dates and dried apricots soaking in fridge as I type. So excited! These added ideas really helped.

This recipe is fabulous! I used it making dijon potatoes. And, since I love a nice healthy bowl of goodness, I also made one with salad fixings with a few garbanzo beans on one side of bowl, and potatoes with this dressing over top of all. I was out of avocado, but that will definitely be included next time. Yummy!

Very nice flavor. I enjoy German potato salad, and this has a ring of familiarity in this regard thanks to the vinegar. I tried the dressing on asparagus, as well, and I think it's a much better complement to asparagus than potatoes. I will definitely try this on a vegetable sandwich. It's nice to have such an easy recipe with so many health benefits.

Hi, very nice dressing, tarragon & mustard combo is a winner! I like to use vinegars less than 4% acidity, they are less bitter. (you than can omit the sweeting liquid)

Made with date fruit paste. Delicious!

The Dijon potatoes calls for apricot paste and liquid sweetener. What do you recommend for the liquid sweetener with the forks over knives lifestyle? Also, I’ve been unable to locate rice vinegar in the past few weeks. Is there another type of vinegar that would be a good substitute? Thank you

Hi, I love it! just tried it with steamed chayotes and carrots - Delicious!

Hi Sheri. If you prefer not to use a liquid sweetener, you can omit it here. I find a tiny bit of maple, honey or agave bring this into balance. In place of rice vinegar you can use champagne vinegar or apple cider vinegar. Thank you. Lauren

Hi Myrtho! Thank you for that feedback. We are glad to hear that you enjoyed this dressing! Lauren

Yes, you can substitute lemon for vinegar

Hi Kaylyn: Thanks for writing. If you decide to use lemon juice rather than vinegar, I would recommend to use half the amount. As a rule of thumb, a teaspoon of lemon juice equals 1/2 teaspoon vinegar. For this recipe, I would suggest 1/4 cup of lemon juice and 1/4 cup water, this way, you will achieve the same consistency. Hope this helps. -Char

Why is there no oil in the dressing?

What is apricot paste?

Or buy dried fruit.

Hi Abraham, Apricot paste takes the place of the oil in the recipe, creating a rounded mouthfeel to the dressing without the fat. If you cannot find it in your local store (it is also available via Amazon), you can make your own with dried apricots (or another dried fruit, if desired). Chop up the dried fruit, cover it with twice as much water, by volume, and let soak for 1-2 hours, zip it up in a blender, and voila, fruit paste! Cheers, Sandy

I failed to look far enough ahead to have my recipe ingredients on hand, so I do not have fresh tarragon or chives. I have fresh parsley on hand- would that work? Or I have dried tarragon.

Hi Mary, You can really add any herbs you desire! This is a very versatile recipe that you can adapt to many flavor profiles. Just remember, if you are substituting dry herbs for fresh, start with about 1/3 the amount, then taste and adjust to your liking, as dried herbs are much more concentrated. Have fun playing around with it! Cheers, Sandy

My ratings don't go it, but I thought this was excellent. I used date paste since I did not have apricot paste. Wrong time of year to find apricots...

I could not find fresh tarragon at the store today. I have dried tarragon and fresh chives and cilantro. Would you rather use the dried original ingredient or replace it with something different but fresh?

Hi Magdalena, You could really use any herb you desire, resulting in your personal creation and flavor profile. If you use dried herbs, however, start with 1/4-1/3 the amount of what would be called for as fresh, since dried herbs are much more concentrated in flavor. You can always easily add more in, removing it once in there is another story!

Made his vinaigrette with some steamed artichokes...just SPECTACULAR

I loved the recipe, thank you! Instead of just potatoes I will experiment with other vegetables.

Can white wine vinegar be used instead of the rice vinegar??

Hi Jason, Absolutely! It will change the flavor profile of the vinaigrette a bit, but should still be quite delicious. That is what is great about recipes like these, they are so versatile. Cheers, Sandy

This vinaigrette is very pungent. It went up my nose in the same fashion as horseradish. It was fine on the potatoes, but I also steamed kale and poured a bit on that. It really clung to the leaves and eating it was almost painful. I followed the recipe exactly.

This was amazing! The whole family loved it. With all the prep that goes into a number of dishes with plant-based whole food - it is nice to have something like this that is easy to prepare and tastes so wonderful. Thanks!

It looks like honey to me.

Is there anything that can be used in place of the mustard? We're not a fan but otherwise love all the other ingredients.

Hi Christine, Since this is, at its heart, a mustard dressing, you might want to find another recipe that more suits your needs (there are many out there in the web universe). On that note, if you are looking for an oil free dressing, as this one is, we have others here on the Rouxbe site... https://rouxbe.com/recipes/5122-sweet-balsamic-dressing https://rouxbe.com/recipes/5486-spicy-chipotle-dressing https://rouxbe.com/recipes/5177-avocado-ranch-dressing https://rouxbe.com/recipes/5124-cashew-caesar-salad-dressing Hopefully one of these may be more up you alley. Take note, that some of them may have a small amount of mustard in them but, since it isn't central to the dressing profile, it could be omitted. Good luck! Cheers, Sandy

Hi there, I am wondering about making fruit paste out of dried fruits. Many of them contain added sugar and sulfites. Do you have any advice re types of fruits or sources that are best for just pure fruit?

Hi Lisa, I use sulfite free dried fruits and find them in all of the markets I visit. The ones I purchase have no added sugar. In fact, I see very few with added sugar. The exceptions are dried candied ginger. Sulfite free dried fruits will be darker, for example, apricots but I find the trade off worth it. I'm glad you are reading labels! Fran

I had apricots on hand but couldn’t find fresh tarragon. The dressing has a bit of a kick followed by sweetness that we love. Thanks for a great new dressing. Can’t wait to try it with asparagus!

Liquid sweetener? Like maple syrup? Newbie here!

Hi Carol, Yes, maple syrup is considered a "liquid sweetener". Also, agave nectar and honey are good examples and would work here depending on your preference. Cheers, Sandy

can you please define 'liquid sweetener'? would honey or maple syrup work? and what is the difference, favor wise, of using fruit paste [which is sweet] and an additional liquid sweetener? thanks!

Hello Elizabeth, In addition to the apricot paste providing some sweetness, it imparts its own distinct bright fruity aroma/dimension to the dressing. Liquid sweeteners can range between, honey, maple syrup, agave syrup, brown sugar simple syrup, and vanilla. In this case, I would go for honey which compliments the dijon very well in terms of mellowing out the intense mustard and vinegar characters. -- Chris R

What are the ratios to convert a vinaigrette to an oil free vinaigrette? I know oil to vinegar is 3:1 but how would you convert that to oil free using Whole Food Fats, Acids, Salt, Sweetener and Spices?

Hi Deitra, Unfortunately, it isn't quite as easy to give a straight ratio for modified, no-oil vinaigrettes. It depends greatly on what you are trying to achieve, flavor balance-wise, since there isn't a one-for-one substitution for the missing oil.

Hi, These vinaigrettes all look so good. I honestly get lazy and don't make them often, other than a quick oil, vinegar, syrup and seasoning, which I use more in the summer. I bake with dried fruit a lot, but really haven't made a paste first. I'll definitely make some apricot and date pastes for adding to recipes! (I actually keep a package of prunes + 1 cinnamon stick in a jar covered with water in the fridge. We have several for breakfast. Makes a delicious sweet syrup.) I am wondering, however, about swapping out dried herbs for the fresh. I imagine the tarragon is perfect w/ the Dijon Vin., but I don't have fresh tarragon. Not sure I even have any dried. What's another good option? Chives? Thanks!

Hi Tracy, please consider any of your favorite herbs, starting with chives! The choice to use one herb over another may be due to personal preference or the particular food pairing. I hope you'll experiment to find what works best for you.

How long does fruit paste last in the refrigerator?

Hello, Becky: Generally speaking, the fruit paste would last 3-5 days in the fridge. You can freeze it, as well. Char

Should you add the Dijon dressing to the potatoes immediately after they are cooked when they’re still very hot or should you wait until they cool down a bit? Also should you salt the potatoes before you steam them or only after? Thanks

Hello, Linda-- This is a great question--the potatoes can be hot, or cold. If you're a batch-cook, cold, out of the fridge potatoes do very well with this recipe. And, really, the flavors of the dressing are so exceptional, there is no need to salt the potatoes--give it a try. Let us know how you enjoy the recipe. Cheers, Char

This vinaigrette is awesome! Ate with hot steamed potatoes but I think it would make a great cold potato salad.

This - and the balsamic dressing from the other potato recipe - is delicious!

Michelle--agree with you 100%! The balsamic is my favorite! Cheers, Char

What a great meal! I put an apple in the blender, added some juice from mandarin oranges, garlic, vinegar, oregano, pepper, mustard. It was perfect with the steamed potatoes! Delicious!!

How many days is the dressing good for after it is made? Thank you! :)

Hi Sharon, Leftover foods generally have a shelf life of about a week in the refrigerator. However, this can vary based on the specific storage conditions. As this dressing approaches a week, I recommend evaluating it with all your senses (e.g., smell and taste) and deciding whether or not you want to use it. ~Eric

Is there a variation of this dressing that has no mustard in it, for those (like myself) who cannot stand the flavor? Of course the name won't make sense, but that's less important than getting a good tasting dressing.

Hi Michael- This oil-free Dijon Vinaigrette is not as simple as it looks and would not suggest swapping out the mustard. Simply make another dressing. Mustard is not only a flavoring agent but also an emulsifier which helps stabilize the vinaigrette. Here are a couple of Rouxbe recipes you might enjoy. I would recommend a simple delicious red wine vinegarette and a lemon shallot vinaigrette https://rouxbe.com/recipes/1220-simple-red-wine-vinaigrette and https://rouxbe.com/recipes/45-lemon-shallot-vinaigrette. Keep in mind the ratio of 3:1 (oil to vinegar), and suggest seasonal and high-quality salad ingredients. Enjoy. Demetra

This turned out beautifully. I added capers and it was delish. It is great to have them in a mason jar already ready & dressed for the perfect grab and go food. I enjoyed them cold as well.

This recipe looks amazing. I make my own salad dressings, so I can't wait to make this. Hopefully, I will be able to find tarragon. I've never used this herb before but I'm always excited to try something new !!