Save Pin This lemon Dijon dressing combines freshly squeezed lemon juice with tangy Dijon mustard, balanced by a touch of honey and aromatic garlic. Whisk in extra-virgin olive oil until creamy and emulsified, creating a versatile dressing ideal for salads, grain bowls, or roasted veggies. Its refreshing zest and smooth texture offer a natural brightness that enhances many dishes. Perfectly balanced with salt and pepper, it can be customized with herbs or used as a marinade. Quick to prepare, it keeps well chilled for up to a week.
I threw this dressing together on a Tuesday night when my fridge looked bare except for some lonely lemons and a jar of mustard. Sometimes the best kitchen discoveries happen out of pure necessity and a refusal to order takeout again. Now I make a batch every Sunday, and my salads actually taste like something I want to eat.
My sister visited last month and asked what Id put on the arugula salad because she couldnt stop eating it. When I told her it was just olive oil, lemon, and mustard, she looked at me like Id revealed a state secret. She left with a written recipe in her purse and texts me photos every time she makes it now.
Ingredients
- Freshly squeezed lemon juice: Bottled lemon juice has a weird aftertaste that ruins the whole thing
- Dijon mustard: This creates the creamy emulsion and adds that sharp tang
- Honey or maple syrup: Just enough to tame the acid without making it sweet
- Garlic clove: Grate it instead of mincing for a smoother texture
- Fine sea salt: Coarse salt never fully dissolves and you end up with salty bites
- Freshly ground black pepper: Adds a little warmth behind the bright lemon
- Extra virgin olive oil: Use the good stuff since this dressing is all about the oil flavor
Instructions
- Combine the base:
- Whisk together the lemon juice, Dijon mustard, honey or maple syrup, grated garlic, salt, and pepper in a medium bowl until the honey dissolves completely.
- Create the emulsion:
- Slowly drizzle in the olive oil while whisking constantly, or dump everything in a jar and shake like you mean it until it turns creamy and thick.
- Taste and adjust:
- Dip a leaf of lettuce in and see what it needs. More acid, more salt, or maybe another drop of honey.
- Store and use:
- Keep it in a sealed jar in the refrigerator for up to a week, but bring it to room temperature and shake well before using.
Save Pin Ive started keeping a small jar of this at work for those sad desk salads that usually end up half eaten. My coworkers started asking what that smell was, and now three of us make it every Sunday afternoon.
Making It Your Own
Once you master the basic ratio, you can go in so many directions depending on your mood. Sometimes I add a teaspoon of fresh herbs, or a pinch of smoked paprika for something deeper.
Storage Secrets
Glass jars work better than plastic because the oil can sometimes absorb flavors from plastic containers. I save old mustard and jam jars specifically for dressings and sauces.
Serving Ideas
This dressing makes almost anything taste better, from simple green salads to roasted vegetables and grain bowls. It also works brilliantly as a quick marinade for chicken or salmon.
- Drizzle it over roasted asparagus while its still hot
- Toss it with warm quinoa and fresh herbs
- Keep a spoonful aside to finish grilled fish
Save Pin Once you start making your own dressings, the bottled stuff will never taste quite right again. Its funny how the simplest recipes are often the ones that change everything.
