Simple Mustard Vinaigrette
Stop Buying Salad Dressing
5 Minutes to Prepare
5 Minutes to Cook
Stop buying salad dressing. It’s so easy to make and homemade is so much better for you (most store-bought dressings are filled with hidden sugar and seed oils). This is always on rotation in my house—I make it at least a few times a week. Make a big batch and store it in the refrigerator for up to two weeks. Remove 30 minutes prior to using if you notice the oil has hardened.
INGREDIENTS
¾ cup Extra virgin olive oil (I use Kyoord — high-flavor, peppery, and clean)
¼ cup Red wine vinegar (champagne or white also work)
1 tbsp Dijon mustard
1 clove Garlic, finely chopped (grated if you prefer smooth)
JF Spicy Salt, to taste
Freshly cracked black pepper, about 10 grinds
PROCESS
In a jar or small bowl, pour vinegar first — a good ratio is one part vinegar to three parts oil. Eyeball it; no need to measure.
Add olive oil, mustard, and garlic.
Season with Spicy Salt and a generous amount of black pepper.
Whisk or shake it in a jar until emulsified.
NOTES
This vinaigrette is the foundation of my kitchen — I use it on salads, proteins, roasted vegetables, and of course, Spa Tuna.
Don’t overthink it. Adjust the ratio until it tastes right for you.
Add shallots, herbs, or swap vinegars if you want to make it your own.
Keeps up to two weeks in the fridge—so you’ll never default to the bottled stuff again.
SHOP JENNIFER'S CLOTHING
SHOP JENNIFER'S JEWELRY
SHOP THE RECIPE
SHOP KITCHEN ESSENTIAL
WATCH NEXT
Dr. Amanda Kahn
Episode 1
Curry Kelp Noodles
My late-night curry noodle fix
My Pizza-Style Meat Wrap
My version of pizza night
Cheeseburger Style Smash Tacos
Easy, go-to smash tacos
How I Stock My Freezer
Your freezer sets you up
How I Stock My Fridge
My favorite condiments and fridge staples
Kevin’s Coffee
Me and Kev's morning routine
Cabbage Lasagna
& why I love keeping cabbage in my fridge
College Talk
Excited for them, excited for us
Taryn Toomey – Slow Down and Breathe
Learning to listen to your body.
My Signature Tuna
My no-mayo, everyday tuna
5 Minutes to Prepare
How I Pack My Tuna
The jar lunch I always pack
5 Minutes to Prepare
The Tacos Everyone Loves
A clean take on Crunchwrap tacos.
5 Minutes to Prepare
My California Guac
Chunky, fresh, and balanced.
15 Minutes to Prepare
10 Minutes to Cook
Eyelashes 101
A simple lash tutorial for everyday
The Best Grain-Free Caviar Blini
Freezer-friendly, travel-ready, caviar-approved
Make Up Essentials
My Everyday Makeup Routine
Health with Hunter — On Set Snacking
The 411 on Anti-Inflammatory Snacks
Good Day New York
Sharing Recipes and Stories from Trust Your Gut
The Holiday Gift Guide
My go-to gifts for every age and budget
Amanda Hesser — Food52 CEO and Co-Founder
Amanda Hesser’s essential Thanksgiving rules.
“Don’t Mess with the Whole Bird” Boneless Roasted Turkey Breast
The Easiest, Juiciest Turkey
15 minutes to prepare
60 minutes to cook
My Travel Bag
Refined Flying Essentials I’ve Perfected Over the Years.
Olivia Tiedmann — Knife Skills
Sharpening your knife skills with Olivia Tiedmann
Tinx — Travel Snacks That Actually Work
Travel Snacks, Healthy Swaps, and In-Flight Rituals with Tinx
Jake Cohen — The Legume-Free Hummus
Cauliflower Hummus and Clean Cooking with Jake Cohen
Nicole Berrie — Bonberi Mart
A Fall Refresh of the Jennifer Fisher Salad
Fall Edit: Seasonal Denim
My 6 Must-Have Fall Jeans
What's In My Bag
Everything I Carry Daily
Mom's Da Bomb Banana Bread
My Most Requested Recipe
15 Minutes to Prepare
20-60 Minutes to Cook
Salt and Pepper Wings and Ribs
The Easiest Dinner You’ll Ever Make
15 Minutes to Prepare
30 Minutes to Cook
The JF Margarita
How I Make My Signature Marg
5 Minutes to Prepare