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Creamy Emulsified Lemon Dijon Vinaigrette

creamy emulsified lemon dijon vinaigrette - featured image

A quick and easy homemade salad dressing with a bright, tangy flavor and creamy texture, made without mayo or heavy cream. Perfect for salads, grain bowls, and roasted veggies.

Ingredients

Scale
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 teaspoon honey (7 g) – can substitute maple syrup for vegan version
  • Β½ cup extra virgin olive oil (120 ml)
  • 1 small garlic clove, finely minced or grated (optional)
  • Β½ teaspoon salt (3 g)
  • ΒΌ teaspoon freshly ground black pepper (1 g)

Instructions

  1. Juice the lemon to get about 2 tablespoons (30 ml) of fresh lemon juice into a mixing bowl or jar, avoiding seeds.
  2. Add 1 tablespoon (15 g) Dijon mustard and 1 teaspoon (7 g) honey to the lemon juice and stir until smooth, about 1 minute.
  3. If using, add the finely minced garlic clove and mix for 30 seconds to distribute evenly.
  4. Season with Β½ teaspoon (3 g) salt and ΒΌ teaspoon (1 g) freshly ground black pepper.
  5. Slowly drizzle in Β½ cup (120 ml) extra virgin olive oil while whisking vigorously to emulsify the dressing. Continue whisking for 2-3 minutes until thick and glossy.
  6. Taste and adjust seasoning with more salt, pepper, lemon juice, or honey as desired.
  7. Use immediately or refrigerate in a sealed container. Shake or whisk before serving if separated.

Notes

Slowly add the olive oil while whisking vigorously to achieve a creamy emulsified texture. Use room temperature ingredients for best emulsification. If the dressing separates later, shake or whisk before serving. Garlic is optional. For a vegan version, substitute honey with maple syrup or agave nectar.

Nutrition

Keywords: lemon vinaigrette, Dijon mustard dressing, creamy salad dressing, homemade vinaigrette, easy salad dressing, emulsified dressing, lemon dressing, healthy dressing