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Bright yellow salad dressing in a small glass bowl with chopped fresh parsley on top.

Lemon Dijon Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Category: Dressing
  • Method: No Cook
  • Cuisine: French
  • Diet: Vegan

Description

This Lemon Dijon Vinaigrette is fresh, lemony, savory, and a little spicy. Add it to salads, bowls, grilled veggies, meat, and more!


Ingredients

Units Scale
  • 1/4 cup freshly squeezed lemon juice (approx. 1 1/2 lemon)
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 tsp sea salt
  • 1/4-1/2 tsp freshly ground black pepper
  • 1-2 tbsp finely chopped fresh parsley (optional)
  • 1/2 cup extra virgin olive oil

Instructions

  1. Add everything except the olive oil to a medium bowl.
  2. Whisk it all together until well mixed.
  3. While whisking constantly, slowly, stream in the olive oil. Keep whisking until emulsified (no olive oil sitting on top separated).
  4. Serve immediately or store in an airtight container or jar in the fridge for up to a week.

Notes

Easy jar method: You can add all ingredients to a jar, instead of a bowl, and shake it vigorously until everything is mixed. The vinaigrette is more likely to separate with this method but it’s the easiest.

Oil not mixing in properly: Add more Dijon mustard or ½ tsp mayonnaise. Mayonnaise is a great emulsifier that works like magic to fix broken vinaigrettes!

Storing: Store in the fridge for up to a week. Always use a clean spoon. The vinaigrette might need a little shake after sitting in the fridge for a few days.

Freezing: It’s often recommended not to freeze vinaigrettes but I find they freeze fine, you just need to whisk them or shake them up in a jar again before using. Defrost in the fridge overnight.

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