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A close-up of a jar filled with creamy yellow honey mustard dressing, with a spoon partially submerged, against a light background.

Everyday Lemon Dijon Vinaigrette (3 Minutes)

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  • Author: Jess Larson
  • 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

Scale
  • 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

  1. 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.
    A glass bowl filled with olive oil, minced garlic, mustard, salt, pepper, and lemon juice sits on a marble surface surrounded by a lemon half, a small bowl of mustard, and a cup of lemon juice.
  2. 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.
    A spoon drizzles dressing over a salad with roasted leeks and fennel, shaved Parmesan cheese, and arugula.

Equipment

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.

Find it online: https://playswellwithbutter.com/lemon-dijon-vinaigrette/