Mustard Vinaigrette with Summer Salad

Best Mustard Vinaigrette in the World with a Fresh Summer Salad

This is a knock-off of the great chef Thomas Keller’s mustard vinaigrette. There’s a reason we’re cooking his food. He knows good food, and he definitely knows salad dressing. A vinaigrette with everything you want. It’s creamy, silky, garlicky, vinegary, perfect for a salad or as a dip for crudités. 

Thomas Keller's Mustard Vinaigrette with Salad

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Tania Van Pelt



  • 1 large egg yolk
  • 4 tablespoons Dijon or whole grain mustard plus more to taste
  • 2 tablespoons unfiltered apple cider vinegar plus more to taste
  • 1 tablespoon and 1 teaspoon sherry or white wine vinegar
  • 1 large garlic clove minced
  • 1 small shallot minced
  • 1 cup canola oil
  • ½ cup extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper


  • 6 breakfast radishes thinly sliced
  • 4 cups of loosely baby arugula
  • 1 stalk of celery with leaves diced
  • 1 cup of fresh sweet peas
  • 2 small yukon gold potatoes thinly sliced, roasted until golden brown
  • 2 small carrots peeled and julienned
  • optional 1 can albacore tuna, packed in olive oil
  • Sea salt
  • Pepper
  • Mixed herbs basil, oregano, parsley, chervil, for garnish


  1. In a blender food processor, combine the first 6 ingredients with 
2 tablespoons of water. With the machine on, drizzle in both oils until incorporated. For a thinner vinaigrette, stir in another 1 to 2 tablespoons of water. For a more pungent dressing, add more vinegar, by the teaspoon. Season with salt and pepper.
  2. In a bowl, toss all of the ingredients except the herbs. If using, add flaked tuna on top. Season with salt and pepper. Drizzle salad with 1/4 cup of the vinaigrette. Garnish with herbs and serve with more dressing on the side. Keep the rest of the dressing for another salad or as a dip for crudités.

Recipe Notes

I use significantly more mustard and vinegar than the original recipe. I love the tang and bite of mustard, and once the dressing is emulsified, not before, I'll add a couple more tablespoons of vinegar. I love a vinegary, sharp dressing, and for me more vinegar and more mustard make this much better.

Adapted from Chef Thomas Keller