Lemon Dijon Dressing (Printable Version)
Tangy blend of lemon juice, Dijon mustard, and olive oil delivering fresh, creamy flavor for salads and dishes.
# What You'll Need:
→ Main Ingredients
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 2 teaspoons Dijon mustard
03 - 1 teaspoon honey or pure maple syrup (optional, for balance)
04 - 1 small garlic clove, finely minced or grated
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Oils
07 - 1/2 cup extra-virgin olive oil
# How to Make It:
01 - In a medium bowl or a jar with a lid, whisk together the lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously, or add the oil to the jar, seal, and shake vigorously, until the dressing is emulsified and creamy.
03 - Taste and adjust seasoning as needed. Add more honey for sweetness, extra lemon for tang, or more salt to taste.
04 - Use immediately, or store in the refrigerator for up to 1 week. Shake or stir well before using.
# Expert Insights:
01 -
- The emulsion creates this luxurious, restaurant quality texture that coats every leaf perfectly
- You probably have everything in your kitchen right now, and it takes literally five minutes
- It keeps for a week, so you are not stuck making dressing before every single meal
02 -
- Cold dressing will separate and look unappealing but it is completely normal and fixes itself
- Using a jar instead of a bowl means you can just shake it vigorously which is easier on your arm
- Garlic flavor gets stronger over time so start with less if you are making it ahead
03 -
- Room temperature ingredients emulsify better than cold ones straight from the fridge
- whisk in one direction only for the most stable, creamy emulsion possible