Lemon Vinaigrette With Dijon Mustard
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Lemon vinaigrette brings brightness to salads, cooked grains, and roasted vegetables. Dijon mustard helps oil and lemon juice combine into a dressing that clings rather than immediately separating. The method is flexible, but taste with a salad leaf or a bite of the food you plan to dress, not only from a spoon.
Ingredient notes
Fresh lemon juice varies in acidity, so the final balance may need adjusting. Olive oil contributes its own flavor; a very bitter oil can dominate a delicate salad. Honey is optional and should soften the sharpness rather than make the dressing taste sweet.
Tips for a better result
Whisk mustard into the lemon juice before adding oil. Pour the oil in a thin stream while whisking, or shake everything in a closed jar. Dress greens shortly before serving and add the dressing gradually; it is easier to add more than to rescue a saturated salad.
Substitutions and variations
Use maple syrup instead of honey if preferred. Chopped dill, parsley, or chives can be added just before serving. Vinegar in place of lemon changes both the acidity and the character, so treat that as a separate dressing variation.
Storage and make-ahead tips
Refrigerate covered in a clean container and use within 3 days. Olive oil may cloud or thicken when cold; allow a portion to loosen briefly, then shake or whisk again. Do not leave the entire jar warm for long periods.
A common question
Why has the dressing separated?
Oil and lemon juice naturally separate over time. Mustard helps but does not make the emulsion permanent; shaking or whisking before use is normal.
More from Crispe Kitchen
Explore the Cooking Tips collection or read our cooking guides for more kitchen ideas.
Lemon Vinaigrette With Dijon Mustard
About 120 ml; 4–6 salad portions
Estimated prep: 5 minutes · Cook: 0 minutes
Equipment: Small bowl and whisk, or a lidded jar
Ingredients
- 3 tbsp fresh lemon juice
- 5 tbsp olive oil
- 2 tsp Dijon mustard
- 1 tsp honey, optional
- 1/4 tsp fine salt
- Black pepper to taste
Instructions
- Whisk lemon juice, mustard, honey if using, salt, and pepper until combined.
- Add olive oil slowly while whisking until the dressing looks blended. Alternatively, place all ingredients in a sealed jar and shake well.
- Taste on a piece of salad or cooked vegetable.
- Adjust with a little more oil if too sharp or a small amount of lemon if too mild.
- Use as needed and refrigerate the remainder promptly in a clean covered container.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Whisk mustard into the lemon juice before adding oil. Pour the oil in a thin stream while whisking, or shake everything in a closed jar. Dress greens shortly before serving and add the dressing gradually; it is easier to add more than to rescue a saturated salad.