June 9, 2021

Dijon Sauce

A Quick French Sauce for Vegetables

Endive leaves on a plate topped with wlanuts, parlsey, rosemary, and bleu d'auvergne cheese
Dijon Sauce 8

Dijon Sauce

Endive leaves on a plate topped with wlanuts, parlsey, rosemary, and bleu d'auvergne cheese

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The right condiments for your food impact how good your food tastes, and can make or break your health. The majority of commercially made condiments are loaded with additives, preservatives, poor quality sugar and salt, and unpronounceable chemicals. Nevertheless, they fly off the shelves at the grocery store. Convenience is one of the reasons. Although it may seem convenient to grab a jar of dressing, I hope to convince you that making your own sauces is just as convenient. This Dijon sauce is a family recipe from the south of France, made with only olive oil, Dijon mustard, and sherry vinegar. You can make it in two minutes. It is the perfect accompaniment to steamed asparagus or an endive salad. I'm willing to bet that once you start making your own dressings and sauces, your palate will reject the jarred stuff. 

  • Author: Caterina De Falco
  • Prep Time: 3-4 min
  • Total Time: 3-4 mins
  • Category: Dressing


Dijon Mustard ( smooth not grain)

Olive Oil

Sherry Vinegar

Celtic or Sea Salt

Fresh Ground Pepper


In my family we don't measure the exact quantity of ingredients because once you’ve made this once or twice, you will have a feel for how much of each ingredient you need. And it is easy to add a little more of one or another ingredient until you get it just to your liking. To get you started, I am giving you a guideline of quantities. I also made a short video to help you.

  1. Pour 3 - 5 tablespoons of oil into a small bowl.
  2. Add about 2 tbsp of Dijon mustard (not grain mustard)
  3. Whisk with a fork. It will be clumpy and separated.
  4. Add 1 - 2 tsp of sherry vinegar. Whisk again. When you add the vinegar, it pulls the oil and mustard together into a smooth sauce.
  5. Next add Celtic salt and fresh ground pepper, and taste. Add more olive oil, Dijon, or vinegar to your liking.

After one or two times, you will have this recipe down and you’ll be able to make it in a flash. 

Watch this video to help you visualize the quantities. 


This is particularly good with steamed asparagus or drizzled over endives, blue cheese, and walnuts. The endives are a good idea for a first course or entertaining as an apéritif before dinner. I have seen many children give both thumbs up to this endive salad.

Use the leftover Dijon sauce as a base for a French vinaigrette

Endive leaves with crumbled bleu d'auverge cheese, and walnuts.  Drizzled with Dijon sauce.


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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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