I remember the first time I tasted Gordon Ramsay’s Dijon Salad Dressing. It was at a dinner party where someone had brought a salad that just popped with flavor. The dressing was tangy, smooth and had this perfect bite from the Dijon mustard that made the greens come alive. It wasn’t just a run-of-the-mill vinaigrette-it was an elevated experience.
Gordon’s Dijon Salad Dressing is a classic French-inspired vinaigrette with a sharp, mustardy twist. Unlike a simple oil-and-vinegar mix, this dressing balances creamy Dijon mustard with the brightness of vinegar and a touch of sweetness. It’s the kind of dressing that can transform a boring bowl of lettuce into something special.
- Tangy and sharp Dijon mustard base
- Balanced with vinegar for brightness
- Slight sweetness to mellow the acidity
- Silky texture that clings perfectly to salad leaves
This dressing isn’t just for salads either. It’s great as a dip, a sauce for roasted veggies or even drizzled over grilled chicken.
Gordon Ramsay Dijon Salad Dressing Recipe
Ingredients Needed
When I first tried making this dressing, I was surprised at how few ingredients it required but how much flavor it packed. Here’s what you’ll need:
- Dijon mustard: The star of the show. It gives the dressing its signature sharp, creamy flavor.
- White wine vinegar: Adds brightness and acidity. It cuts through the richness of the mustard.
- Extra virgin olive oil: For a smooth, fruity base. This helps balance the vinegar’s bite.
- Honey or sugar: Just a touch to soften the acidity and round out the flavors.
- Garlic (optional): Adds a subtle punch and depth.
- Salt: Essential to bring all the flavors together.
- Black pepper: Freshly ground for a little heat and aroma.
That’s it! Simple pantry staples but the magic comes in how they come together.
Equipment Needed
You don’t need fancy kitchen gear to nail this dressing. Here’s what I recommend:
- Small mixing bowl: Perfect for whisking ingredients together.
- Whisk: A simple whisk helps emulsify the oil and vinegar.
- Measuring spoons: To get the balance of ingredients just right.
- Jar with a lid (optional): For shaking the dressing vigorously and storing leftovers.
Honestly, once you make it a couple of times, you might just throw everything into a jar, screw the lid on and shake like crazy. It’s quick, easy and mess-free.
Ingredient Science Spotlight
Here’s where things get really interesting. Understanding why each ingredient is important helps you make a dressing that’s not just tasty but balanced.
- Dijon Mustard: Contains natural emulsifiers called mucilages and proteins. These help bind oil and vinegar, creating that creamy texture rather than a greasy separation.
- Vinegar: The acid cuts through the oil’s fat, providing brightness and lifting the flavor. White wine vinegar is mild and less harsh than something like apple cider vinegar.
- Olive Oil: The fat carrier that smooths out the sharpness. Extra virgin olive oil adds fruity and sometimes peppery notes.
- Honey or Sugar: Balances the acid by adding a hint of sweetness. This prevents the dressing from tasting too sharp or sour.
- Salt: Enhances all the flavors by stimulating your taste buds.
- Garlic: Contains sulfur compounds that give a savory depth but just a tiny bit prevents overpowering the delicate balance.
The secret to a great vinaigrette like this is the emulsion. a stable mix of oil and vinegar that doesn’t separate. Dijon mustard plays a huge role in that.
Instructions To Make Gordon Ramsay’s Dijon Salad Dressing
Let me walk you through the process step-by-step, like I’m standing right beside you.
- Start with Dijon mustard: Put about 1 tablespoon in your bowl or jar.
- Add vinegar: Pour in 2 tablespoons of white wine vinegar.
- Sweeten it: Add 1 teaspoon of honey or sugar.
- Season: Sprinkle a pinch of salt and a crack of black pepper.
- Add garlic (optional): Mince a small garlic clove finely and add it in.
- Whisk or shake: Slowly drizzle in 6 tablespoons of extra virgin olive oil while whisking continuously. If you’re using a jar, add the oil, seal it tightly and shake vigorously.
- Taste and adjust: If it’s too sharp, add a touch more honey. Too thick? Add a splash of water or more vinegar.
- Serve immediately: Or refrigerate for up to a week.
Pro tip: Always add the oil slowly to get that perfect creamy emulsion.
Common Mistakes & Fixes
When I was starting out, I made some classic errors. Here’s what to watch for:
- Oil separates from vinegar: Usually because you added the oil too fast or didn’t whisk/shake enough. Fix by adding oil slowly and whisking vigorously.
- Too acidic or sharp: Add a bit more honey or sugar or dilute with a teaspoon of water or more oil.
- Too thick or gloopy: Add a splash of vinegar or water to thin it out.
- Garlic overpowering: Use less garlic next time or mince it finely and let it mellow for a few minutes before adding.
- Not enough seasoning: Salt is key. Taste frequently and add salt gradually.
Smart Substitutions
Life isn’t always perfect and sometimes you don’t have exactly what’s on the list. No worries, here are some easy swaps that still work great:
- Mustard: Use whole grain mustard or spicy brown mustard for texture and a different flavor twist.
- Vinegar: White balsamic or apple cider vinegar can replace white wine vinegar with subtle differences.
- Oil: Try avocado oil or light olive oil for a milder flavor.
- Sweetener: Maple syrup or agave nectar can substitute honey if you prefer vegan options.
- Garlic: Garlic powder or shallot can add similar flavor if you’re out of fresh garlic.
These substitutions can change the flavor slightly but keep the essence of the dressing intact.
FAQs
What Ingredients Do I Need For Gordon Ramsay’s Dijon Salad Dressing?
You need Dijon mustard, olive oil, white wine vinegar, garlic, honey, salt, and pepper.
How Do I Make The Dressing Creamy Like Gordon Ramsay’s Version?
To make it creamy, you can whisk in a bit of mayonnaise or add an egg yolk for extra richness.
Can I Make This Dressing Ahead Of Time?
Yes, you can store the dressing in the fridge for up to a week. Just give it a good shake before using.