Lemon Dijon Dressing Blend (Print)
A zesty mix of lemon, Dijon mustard, and olive oil for vibrant flavor and creamy texture.
# What You Need:
→ Acid Base
01 - 1/4 cup freshly squeezed lemon juice (approximately 2 lemons)
→ Emulsifiers and Seasonings
02 - 2 teaspoons Dijon mustard
03 - 1 teaspoon honey or pure maple syrup
04 - 1 small garlic clove, finely minced
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 Make:
01 - In a medium bowl or glass jar with a tight-fitting lid, whisk together lemon juice, Dijon mustard, honey or maple syrup, minced garlic, sea salt, and black pepper until fully incorporated.
02 - While whisking continuously, slowly drizzle olive oil into the mixture in a thin stream. Alternatively, add oil to jar, seal securely, and shake vigorously until mixture thickens into a creamy, emulsified dressing.
03 - Taste dressing and modify flavor balance as desired. Increase honey or maple syrup for sweetness, add more lemon juice for acidity, or adjust salt level to preference.
04 - Use immediately on salads, grain bowls, or roasted vegetables. Refrigerate leftovers in a sealed container for up to one week. Shake or stir thoroughly before each use to re-emulsify.
# Expert Advice:
01 -
- You probably have everything in your pantry right now
- Takes literally five minutes from start to finish
- Makes simple vegetables taste like restaurant food
02 -
- The dressing will separate in the fridge, that's normal. Let it sit out for 10 minutes and shake it hard.
- Garlic gets stronger as it sits, so start with less if you're making it ahead.
03 -
- Double the batch and keep it in a pretty jar on your counter for daily use
- Transfer to a squeeze bottle for perfectly portioned salads