Lemon Dijon Dressing

Last summer, my friend Sarah brought a mason jar of homemade dressing to our backyard potluck, and suddenly everyones basic green salad disappeared. She laughed and admitted it was just four ingredients she always keeps on hand. Now I make a batch every Sunday, and somehow my vegetables actually get eaten instead of wilting in the crisper drawer.

I used to be guilty of buying those fancy premade dressings with ingredients I couldnt pronounce until I watched a restaurant chef whip up something similar tableside. The difference in freshness was undeniable. Now my fridge always has a small jar ready, and Ive noticed my kids are way more willing to eat their greens when theyre dressed in something that actually tastes good.

Ingredients

• Freshly squeezed lemon juice: Bottled lemon juice lacks the bright complexity you need here, so take the extra two minutes to squeeze real lemons
• Dijon mustard: This acts as the emulsifier that binds everything together, plus adds that signature subtle heat
• Honey or maple syrup: Just enough to round out the acid without making the dressing taste sweet
• Garlic clove: Use a microplane or fine grater to turn it into a paste that disappears completely into the dressing
• Fine sea salt: Coarse salt wont dissolve properly, so opt for something that will incorporate evenly
• Freshly ground black pepper: Grind it right before you measure for the most potent flavor
• Extra virgin olive oil: The quality matters here since its the main ingredient, so use something you actually like the taste of

Instructions

Whisk your base together:

In a medium bowl or directly in a mason jar, combine the lemon juice, Dijon mustard, honey or maple syrup, grated garlic, salt, and pepper. Whisk until the mustard dissolves completely and everything looks uniform.

Emulsify the dressing:

While whisking constantly, slowly drizzle in the olive oil in a thin stream. If using a jar, simply add all the oil, seal tightly, and shake vigorously until the mixture turns creamy and thickened slightly.

Taste and adjust:

Dip a leaf of lettuce into your dressing and taste. Add more honey if it needs balance, more lemon if it falls flat, or another pinch of salt if it tastes dull.

Store properly:

Transfer to an airtight container or keep it in your mason jar. It will keep in the refrigerator for up to a week, though the olive oil may solidify slightly when cold.

Save

My roommate in college used to marvel at how a simple homemade dressing could transform those bagged salad kits from the grocery store into something that felt restaurant quality. Wed stand in the kitchen dipping bread into the jar while our salads sat forgotten on the counter. Some nights the dressing was the best part of dinner.

Make It Your Own

Ive discovered that adding a tablespoon of chopped fresh herbs takes this from everyday to dinner party worthy. Parsley, dill, chives, or basil all work beautifully depending on what youre serving it with.

Beyond The Salad Bowl

This dressing doubles as an incredible marinade for roasted vegetables or grilled chicken. The acid tenderizes while the oil keeps everything moist, and the mustard creates a beautiful golden crust as it cooks.

Storage And Serving

Keep your dressing in a glass jar with a tight fitting lid rather than plastic, which can sometimes hold onto odors. The flavor actually develops and mellows slightly after a day or two in the refrigerator. Always bring it to room temperature and give it a vigorous shake before pouring.

• Label your jar with the date so you know when it is time to make a fresh batch
• If the dressing tastes too sharp after refrigeration, let it warm up for 15 minutes before deciding to add more honey
• A clean spoon is essential whenever you dip into the jar to prevent introducing bacteria

Save

Something about pulling a homemade jar out of the fridge makes even the most thrown together dinner feel intentional and cared for. It is the smallest effort for the biggest return.

Common Recipe Questions

→ What ingredients make this dressing tangy?

Fresh lemon juice and Dijon mustard provide the bright, tangy flavor defining this dressing.

→ Can I substitute honey in this dressing?

Yes, pure maple syrup works well as a vegan-friendly alternative to honey without altering the taste significantly.

→ How should I store the dressing?

Keep it refrigerated in a sealed container for up to one week. Shake or stir well before each use.

→ Is there a way to make the dressing smoother?

Blending all ingredients with a blender or immersion blender creates a creamier, smoother texture.

→ What dishes work best with this dressing?

It complements salads, grain bowls, roasted vegetables, and can also serve as a flavorful marinade.

→ Are there allergens to be aware of?

This dressing contains mustard, which is a common allergen. Always check ingredient labels when needed.