Lemon Dijon tangy dressing (Print View)
A zesty, creamy blend of lemon juice, Dijon mustard, and olive oil for fresh flavors.
# What You'll Need:
→ Acid Base
01 - 1/4 cup freshly squeezed lemon juice
→ Emulsifiers & 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
→ Oils
07 - 1/2 cup extra-virgin olive oil
# Method:
01 - Whisk together lemon juice, Dijon mustard, honey or maple syrup, minced garlic, sea salt, and black pepper in a medium bowl until fully incorporated.
02 - Slowly drizzle olive oil into the mixture while whisking continuously to create a creamy emulsion. Alternatively, combine all ingredients in a sealed jar and shake vigorously until thickened.
03 - Taste the dressing and modify flavor balance as desired. Add additional honey for sweetness, extra lemon juice for acidity, or more salt to suit your preference.
04 - Use immediately on salads, grain bowls, or roasted vegetables. Refrigerate in an airtight container for up to 1 week. Shake or stir well before each use to re-emulsify.
# Insider Tips:
01 -
- It transforms mundane greens into something people actually get excited about eating
- The ingredients are probably already sitting in your pantry right now
02 -
- The dressing will look separated and weird in the fridge but a quick shake brings it back to life every time
- Garlic gets stronger as it sits so start with less if you are making it ahead
03 -
- Use a microplane to grate the garlic directly into the bowl for the smoothest result
- Room temperature ingredients emulsify much faster than cold ones