Lemon Dijon Tangy Dressing (Print Version)
Bright lemon and Dijon blend for a tangy, creamy boost to your salads, bowls, and veggies.
# What You Need:
→ Main Ingredients
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 2 teaspoons Dijon mustard
03 - 1 teaspoon honey or pure maple syrup (optional, for balance)
04 - 1 small garlic clove, finely minced or grated
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Oils
07 - 1/2 cup extra-virgin olive oil
# Preparation Steps:
01 - In a medium bowl or a jar with a lid, whisk together the lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously, or add the oil to the jar, seal, and shake vigorously, until the dressing is emulsified and creamy.
03 - Taste and adjust seasoning as needed. Add more honey for sweetness, extra lemon for tang, or more salt to taste.
04 - Use immediately, or store in the refrigerator for up to 1 week. Shake or stir well before using.
# Expert Advice:
01 -
- You will never reach for bottled dressing again once you taste how fresh and vibrant this homemade version tastes
- The emulsification trick creates a restaurant quality texture that coats every leaf perfectly
- It comes together in literally five minutes with ingredients you probably already have
02 -
- The dressing will solidify slightly when cold but quickly returns to liquid at room temperature
- Adding oil too quickly prevents proper emulsification so patience during that step really matters
- Let the dressing sit for ten minutes before serving to allow the garlic flavor to mellow and meld
03 -
- Room temperature ingredients emulsify more easily than cold ones straight from the refrigerator
- A small immersion blender creates the smoothest texture if you prefer no visible garlic pieces