You can use a high-speed blender, a food processor, or an immersion blender if you like but I don't think it's necessary. You can make this vinaigrette by shaking it up in the jar you'll store it in which makes the process much faster with less clean up.

Does olive oil go bitter when you blend it?

It's said that blending olive oil too aggressively for long turns it bitter. Although I don't taste much difference in blended dressings compared to whisked, it could be another reason why you should avoid blending this one.

Why didn't my vinaigrette emulsify?

Either you didn't add mustard, added too much oil, or you didn't whisk or shake it properly.

Lemon Dijon Vinaigrette

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5 from 1 review

Lemon Dijon Vinaigrette

Recipe by Veronika Sykorova

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

Total Time10 minutes
Yield1 cup 1x
DietVegan

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

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Instructions

Add everything except the olive oil to a medium bowl.
Whisk it all together until well mixed.
While whisking constantly, slowly, stream in the olive oil. Keep whisking until emulsified (no olive oil sitting on top separated).
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.

Prep Time: 10 mins
Category: Dressing
Method: No Cook
Cuisine: French

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