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