Lemon Dijon Dressing (Printable version)
Tangy lemon and Dijon mustard blended into a creamy, fresh sauce for versatile culinary use.
# 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)
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
# Directions:
01 - In a medium bowl or jar with lid, whisk together lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until thoroughly blended.
02 - Slowly drizzle olive oil while whisking continuously, or add oil to jar, seal tightly, and shake vigorously until dressing is emulsified and creamy.
03 - Taste and modify seasoning as desired—add honey for sweetness, lemon for tanginess, or salt for depth of flavor.
04 - Use immediately or refrigerate up to 1 week. Shake or stir thoroughly before each use to recombine.
# Expert advice:
01 -
- It transforms ordinary vegetables into something you actually look forward to eating
- Five minutes is all it takes to have a weeks worth of dressing ready
- The homemade taste makes store-bought versions taste flat and chemical
02 -
- The dressing will solidify in the refrigerator because olive oil hardens when cold, but it returns to liquid at room temperature
- If the mixture separates, simply whisk or shake again vigorously to re-emulsify
- Adding oil too quickly prevents proper emulsification, leaving you with a broken, oily layer on top
03 -
- Double the recipe and keep a jar in your refrigerator, then you will never have an excuse to buy bottled dressing again
- Let the dressing sit for at least fifteen minutes before serving to allow the garlic to mellow and flavors to meld