Here’s a detailed Lemon Dijon Vinaigrette recipe—a versatile, tangy, and slightly creamy dressing that’s perfect for salads, roasted vegetables, grilled chicken, or even grain bowls.
🍋 Lemon Dijon Vinaigrette (Makes ~¾ cup)
🧂 Ingredients:
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¼ cup (60 ml) freshly squeezed lemon juice
(About 1–2 lemons depending on size and juiciness) -
1 tablespoon Dijon mustard
(Use smooth Dijon for a silky texture or whole grain for a bit of texture) -
1 teaspoon honey or maple syrup (optional)
(Balances the acidity) -
1 small garlic clove, finely minced or grated
(Optional, but adds depth) -
½ teaspoon sea salt (adjust to taste)
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¼ teaspoon freshly ground black pepper
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½ cup (120 ml) extra virgin olive oil
🥄 Instructions:
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Whisk the base:
In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (if using), minced garlic, salt, and pepper. Whisk or stir until fully blended. -
Emulsify with oil:
While whisking constantly (or shaking in a sealed jar), slowly drizzle in the olive oil. The goal is to emulsify the oil into the acidic base so the dressing doesn’t separate. -
Taste and adjust:
Taste and adjust seasoning. You can add:-
More mustard if you want it tangier and creamier.
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More honey or maple syrup for a sweeter balance.
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A touch more lemon juice if it needs more brightness.
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Store:
Store in a sealed jar in the fridge for up to 1 week. Shake well before each use.
🧑🍳 Tips:
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If you’re making a larger batch, you can use a blender or food processor for a creamier consistency.
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For a creamier version, add 1 tablespoon of plain Greek yogurt or mayonnaise.
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For a zesty twist, add some lemon zest to enhance the citrus flavor.