Lemon Dijon Tangy Dressing (Print Version)
A fresh blend of lemon, Dijon mustard, and olive oil adding tangy brightness to dishes.
# What You Need:
→ Acid Base
01 - 1/4 cup freshly squeezed lemon juice (approximately 2 medium lemons)
→ Flavor Enhancers
02 - 2 teaspoons Dijon mustard
03 - 1 teaspoon honey or pure maple syrup
04 - 1 small garlic clove, finely minced
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Oils
07 - 1/2 cup extra-virgin olive oil
# How-To Steps:
01 - Combine lemon juice, Dijon mustard, sweetener, minced garlic, salt, and pepper in a medium bowl or sealable jar. Whisk thoroughly until fully incorporated.
02 - While continuously whisking, slowly drizzle olive oil into the mixture in a thin stream. Alternatively, add oil to jar, seal tightly, and shake vigorously until dressing thickens and becomes creamy.
03 - Taste dressing and modify flavors as desired. Increase honey for sweetness, add lemon juice for brightness, or adjust salt level to preference.
04 - Use immediately over salads, grain bowls, or roasted vegetables. Refrigerate in an airtight container for up to 1 week. Shake or stir well before each use to re-emulsify.
# Expert Tips:
01 -
- You probably have every single ingredient in your kitchen right now
- It transforms even the most basic salad into something restaurant-worthy
- The jar method means almost zero cleanup
02 -
- The dressing will separate in the fridge, let it sit on the counter for 10 minutes then shake vigorously
- If it tastes too sharp at first, let it sit for 5 minutes, the flavors mellow out
- Room temperature ingredients emulsify better than cold ones
03 -
- Grate the garlic directly into the jar using a microplane for the smoothest texture
- Let the finished dressing sit for at least 30 minutes before serving, the flavors meld together