This lemon dijon dressing combines lemon juice, mustard, oil, and maple syrup or honey for a simple versatile dressing that will add flavor to salads, grains, and more.
about this dijon lemon dressing
This vibrant lemon vinaigrette dressing is so simple and will elevate anything from a classic arugula or kale salad, to a hearty quinoa bowl, to simple grilled salmon.
Lemon is such a fantastic, healthy ingredient that we use it often, including some of our favorites like Lemony Egg Salad, Crockpot Lemon Chicken Chowder, Lemon Herb Pulled Chicken and Simple Lemony White Bean Dip.
It’s worth making your own dressings at home because you can adjust the flavors to your palette, and can control the quality of ingredients including the oil and added sugar.
process & tips
The beauty of this lemon dijon vinaigrette is that it comes together easily in a mason jar.
Shaking the ingredients together in a jar helps bring the dressing together, and cuts down on clean up, plus can be stored in the same jar reducing dishes even further.
ingredients & substitutions
For the most juice, look for lemons that give a little when squeezed gently.
For maximum juice, gently roll the lemon on a countertop prior to squeezing.
I recommend using kosher salt for this vinaigrette, but if you use table salt you might need to adjust the amount up or down. As always, salt to taste.
Be sure to look for a good quality Dijon mustard to give this dressing the best flavor.
Honey or maple syrup can be used interchangeably in this recipe.
I like the flavor of honey with the lemon, however maple syrup will also work.
Use a good quality extra virgin olive oil if you have it for the best flavor.
If using honey this recipe will not be vegan. Omit the maple syrup altogether for a Whole30 option.
how to use lemon dijon dressing
Of course, you can use it as a salad dressing!
It works well with mixed greens, arugula salad, kale salad, grilled or roasted asparagus, and as a dressing for pasta salad or quinoa salad.
Also works well as a dressing for hearty quinoa or brown rice bowl recipes for adding extra flavor.
Can double as a delicious marinade for chicken and pairs nicely with salmon.
how to store leftover dressing
Covered and refrigerate any leftover homemade lemon dressing for up to 5 days.
The vinaigrette may separate and look clumpy when refrigerated. This is because oil can solidify at cooler temperatures.
To use, simply remove from the refrigerator, allow to come to room temperature, and shake well to recombine.
other vinaigrette & dressing recipes
this recipe is…
I hope you’ll make this Dijon Lemon Vinaigrette recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Lemon Dijon Dressing
- 1 small garlic clove peeled
- 1/2 tsp kosher salt
- 1 tsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1/4 cup fresh lemon juice
- ⅓ cup olive oil
- freshly ground pepper to taste
- With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
- To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and maple syrup or honey, using a fork or small whisk to combine.
- Add the lemon juice, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
- Add the olive oil and pepper, add the lid, and shake vigorously until the vinaigrette has emulsified. Taste and add additional salt or pepper if desired. Remove the garlic clove and discard, or set aside for another use. Alternatively, keep the garlic clove in the jar to infuse the dressing with a stronger garlic flavor.
- Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.
This post contains affiliate links