A Goes-With-Everything Vinaigrette Worth Knowing by Heart
There’s almost always a lemon or two rolling around in my fruit basket – I love the way a little squeeze can wake up an entire dish!
So when I’m whisking up a quick salad dressing, the first thing I reach for is, of course, lemon.
I’ve been making versions of this easy vinaigrette for years – at this point, I can throw a batch together on autopilot! But that wasn’t always the case…😅 It took a lot of tinkering to figure out exactly what makes a simple lemony dressing really good.
👩🏻🍳 A Great Vinaigrette Is All About Balance
The tricky thing about a classic lemon Dijon vinaigrette is getting the citrus, mustard, and garlic to all play nicely together. Each spoonful should bring plenty of fresh lemon and a nice bite, but when you combine such potent flavors, things can go from perfectly punchy to harsh really fast – not to mention overpower whatever it is you’re dressing!
Counterintuitively, you actually need even more acid to balance it all out: the key is choosing the right vinegar. A mellower variety like rice vinegar fills out the vinaigrette without stealing the show. Add a drizzle of honey to soften the sharp edges, and suddenly the lemon and Dijon really shine. ✨
Essentials for Everyday Vinaigrettes
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Buy Now →How To Make Homemade Lemon Dijon Dressing – 3 Quick Steps!
Once you’ve gathered the ingredients, this recipe takes all of 3 minutes to throw together – just measure, mix, and enjoy!
👩🏻🍳Choose your own adventure! ⇢ Depending on the consistency you’re after, there are a couple of ways to mix everything together. For a light, drizzly vinaigrette, just whisk or shake to combine. For a thicker dressing with an almost luscious creaminess, blitz it up with an immersion blender.
👩🏻🍳Zhuzh it up! ⇢ On its own, this is the perfect simple lemon dressing, but it’s also a great base for other flavors. I love to add a handful of chopped fresh herbs, a pinch of my favorite spice blends, some grated Parmesan cheese, or even a few roasted garlic cloves. Have fun with it and mix in whatever sounds good!
Serve It With Everything!
This lemon dijon dressing is everything I want in an everyday vinaigrette: light enough to not weigh down tender greens, but bold enough to stand up to something as hearty as my 20-Minute Shaved Brussels Sprouts and Kale Salad.
And its bright, lemony flavor is especially good contrasted against all things caramelized or charred, like the roasted leeks and fennel in my favorite quinoa salad. Drizzle it over grilled vegetables or a grain bowl, spoon it over salmon or chicken – you really can’t go wrong!
I can’t wait for you to try this Lemon Dijon Vinaigrette! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Everyday Lemon Dijon Vinaigrette (3 Minutes)
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: 3 minutes
- Yield: ½ cup 1x
- Category: Entrée Salads & Bowl Recipes, salad dressing, Sauces and Condiments
- Method: No-Cook, Blended
- Cuisine: American, French
- Diet: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Description
This Easy Lemon Dijon Vinaigrette is my go-to homemade salad dressing.
With fresh lemon juice, Dijon mustard, and just enough rice vinegar and honey to round out the citrusy tartness, it’s bright, lively, and never sour.
Whisk or blend it up in less than 3 minutes, then toss it with greens, drizzle it over roasted vegetables, or spoon it across a grain bowl – it goes with just about anything!
Ingredients
- ⅓ cup extra virgin olive oil
- 3 tablespoons rice vinegar (or substitute white wine or champagne vinegar)
- 1 clove garlic, finely chopped or grated
- ½ lemon, juiced (about 2 tablespoons)
- 1 tablespoon Dijon mustard (I like to use coarse ground Dijon)
- 1 tablespoon honey (or substitute agave or pure maple syrup for vegan)
- ½ teaspoon garlic powder
- kosher salt and ground black pepper
Instructions
- Mix the lemon Dijon vinaigrette: There are 2 approaches you can take, depending on your desired consistency:For a more classic, drizzly vinaigrette, add all listed ingredients to a small bowl or jar. Season with ½ teaspoon kosher salt and a few twists of black pepper, then whisk or shake well to combine. Adjust seasoning to taste.For a creamy, emulsified vinaigrette, add all listed ingredients to a wide-mouth jar. Season with ½ teaspoon kosher salt and a few twists of black pepper. Insert an immersion blender, submerging it into the mixture, and blend until smooth and emulsified. (A small blender or food processor will work here too.) Adjust seasoning to taste.
- Serve: Enjoy immediately. My personal favorite pairings are this Roasted Leek and Fennel Salad, where it adds brightness to caramelized roasted spring vegetables, and this 20-Minute Kale and Brussels Sprouts Salad, where it brings a punchy contrast to hearty shaved Brussels sprouts and massaged kale.
Notes
Jess’ Tips and Tricks:
- Vinegar: Rice vinegar gives this vinaigrette a softer, more balanced acidity than sharper options like apple cider or white wine vinegar. If substituting, you may want to slightly reduce the amount to taste.
- Dijon mustard: I love using coarse ground Dijon for a little texture and a milder bite. If using a smooth Dijon, you may want to reduce slightly to taste.
Make-Ahead and Storage:
- Storage instructions: Store lemon Dijon vinaigrette in an airtight container in the refrigerator for up to 1 week. If it solidifies or separates in the refrigerator, simply warm it slightly in the microwave until it’s liquid again, then whisk to recombine.
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