Lemon Dijon Dressing (Printable)
Tangy lemon and Dijon mustard blend for vibrant, creamy flavor in salads and bowls.
# What You 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
# Steps:
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 Hints:
01 -
- It comes together in under five minutes with ingredients you probably already have in your pantry
- The emulsion creates that velvety restaurant quality texture that makes even simple greens feel special
02 -
- The dressing will separate in the refrigerator because that is what natural emulsions do, so do not panic when you see a layer of oil on top
- Adding the oil slowly while whisking is what creates the creamy texture, so do not rush this step or you will end up with a broken, oily mess
03 -
- Make a double batch and keep one jar at work for instant lunch upgrades
- Whisk the dressing right at the table for a little dinner theater that never fails to impress guests