Lemon Dijon Tangy Dressing (Printable)
Bright lemon and Dijon blend with olive oil for a tangy, creamy sauce perfect for bowls and vegetables.
# What You'll Need:
→ Acid Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
→ Flavor Enhancers
02 - 2 teaspoons Dijon mustard
03 - 1 teaspoon honey or pure maple syrup
04 - 1 small garlic clove, finely minced or grated
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Oil
07 - 1/2 cup extra-virgin olive oil
# How-To Steps:
01 - In a medium bowl or jar with lid, whisk together lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until thoroughly combined.
02 - Slowly drizzle olive oil while whisking continuously, or add oil to jar, seal tightly, and shake vigorously until dressing emulsifies into creamy consistency.
03 - Taste and modify flavors as desired: add more honey for sweetness, extra lemon for brightness, or additional salt to taste.
04 - Use immediately or refrigerate in sealed container for up to 1 week. Shake or stir well before each use to recombine.
# Expert Advice:
01 -
- The honey and mustard balance creates this addictive quality that keeps you reaching for just one more bite of salad
- It comes together in literally five minutes and transforms even the simplest greens into something restaurant-worthy
- This recipe keeps beautifully in the fridge for a week, meaning you always have fresh dressing ready without any additives or preservatives
02 -
- The dressing will separate in the fridge, but that is completely natural, just give it a vigorous shake or whisk before using
- Room temperature ingredients emulsify much more easily than cold ones straight from the refrigerator
- If your dressing seems too thick, whisk in a teaspoon of water to thin it out without losing any flavor
03 -
- Let your dressing sit at room temperature for 15 minutes before serving to let the flavors really open up
- If you are serving this to guests, make it a few hours ahead so the garlic has time to mellow and meld