This simple homemade vinaigrette is a quick dressing for salads, vegetables, and chicken. Made with lemon, Dijon mustard, olive oil, and garlic, it's ready in minutes.
A simple homemade vinaigrette made with olive oil, lemon juice, Dijon, and garlic. Whisk or shake. Use on salads, chicken, fish, or vegetables.
Lemon Dijon Dressing Recipe
This is a simple, classic salad dressing made with everyday ingredients. It comes together fast and works for salads, marinades, or a quick veggie dip. Add honey for a touch of sweetness or leave it out.
You can use a blender or food processor, but a bowl and whisk are easier to clean. Mix the ingredients first, then slowly add the oil while whisking. This helps it thicken and hold together.
At the end of the week, I chop whatever vegetables I have on hand. Carrots, cucumbers, celery, radishes. Add a can of beans, pour in enough dressing, and toss into a simple salad.
This recipe is easy to double or triple. Just keep the same ratios.
Ingredients
Makes about ⅓ cup, enough for 3 to 4 salads.
You can substitute dried thyme
- extra virgin olive oil
- fresh lemon juice or apple cider vinegar
- Dijon mustard
- minced garlic (1 small garlic clove)
- kosher salt
- freshly ground black pepper
- honey or maple syrup (optional)
- fresh thyme leaves (or oregano, parsley, basil, or tarragon)
Instructions
- Add the lemon juice, Dijon, garlic, salt, pepper, honey (if using), and thyme to a bowl.
- Whisk to combine.
- Slowly drizzle in the olive oil while whisking until smooth and slightly thickened.
- You can also add everything to a mason jar and shake until blended.
- Or use a blender or food processor. Add the ingredients, then blend while slowly adding the oil until it comes together.
How To Adjust the Taste
- If it's too sharp, add a little more honey
- If it's too mild, add a pinch of salt or more lemon
- If the garlic is too strong, let it sit for 10 minutes to mellow
Add-Ins
- Italian seasoning or herbs de Provence
- Fresh herbs like oregano, thyme, parsley, basil, or tarragon
- Lemon zest
- Sour cream or yogurt for a creamier dressing
Ways To Use Vinaigrette
- Toss with a green salad
- Drizzle on roasted vegetables
- Spoon over baked salmon
- Use as a quick marinade for chicken
- Serve as a dip for bread or steamed artichokes
Storage
Store in an airtight container in the refrigerator for up to 5 days. Shake or whisk before using.
What to Serve with Salad
These easy recipes pair with a mixed garden salad to make a full meal. Try steak, salmon, or even a morning omelet to complete the meal.
FAQ
No, but it helps. Adding it slowly makes the dressing thicker and helps it stay together longer.
Yes. It works fine for a quick dressing. It may separate faster, just shake again before using.
Up to 5 days in the refrigerator. Shake or whisk before using. You'll know it's gone bad if it smells sour or off, tastes harsh or bitter, or looks cloudy in a bad way, not just separated.
That's normal. Oil and acid separate over time. Just shake or whisk to bring it back together.
Yes. It will have a slightly different taste, but it works the same way.
Yes, but Dijon helps it come together. Without it, the dressing will separate faster.
Add a spoonful of mayonnaise or sour cream and whisk it in to make a creamy vinaigrette.
Simple Homemade Vinaigrette
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon finely minced garlic 1 small garlic clove
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon honey or maple syrup optional
- ½ teaspoon fresh thyme leaves or oregano, parsley, basil, or tarragon
Instructions
- Add the lemon juice, Dijon, garlic, salt, pepper, honey (if using), and thyme to a bowl. Whisk to combine.
- Slowly drizzle in the olive oil while whisking until smooth and slightly thickened.
- You can also add everything to a mason jar and shake until blended.
- Or use a blender or food processor. Add the ingredients, then blend while slowly adding the oil until it comes together.
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