This simple lemon dijon dressing is my go-to homemade salad dressing! A lemon "vinaigrette" with dijon mustard, garlic, honey, salt, and pepper. I make this lemon dressing all the time, and it's one of my most-requested recipes from friends and family!
It only takes a few minutes to prepare, and it brings a bold, fresh punch of flavor to a simple salad! Zest and juice two lemons, then combine with good-quality olive oil, dijon mustard, honey, minced garlic, salt, and pepper.
Using high-quality ingredients, especially for the olive oil and dijon mustard, really helps to elevate the final product. I love olive oil from Tuscany, which is what I typically use in this recipe! The Grey Poupon country dijon mustard is my favorite option among what can be found in most American grocery stores.
If you have a few minutes to spare, homemade salad dressing is really worth the extra effort! If you're curious how I typically use this dressing, see the notes section of the recipe card for my go-to simple side salad recipe!
How to make Lemon Dijon Dressing:
Please see the recipe card at the bottom of the page for the full recipe.
- Zest both lemons and set the zest aside.
- Juice the lemons into a measuring cup. You should get about ½ cup of juice (per 1 batch). If you have much more than half a cup, set the extra aside.
- Combine the half cup of lemon juice with the lemon zest and the rest of the ingredients. I like to do this in a small container that seals very well, so I can give it a good shake to mix.
- Taste the dressing and add more of any ingredients to your liking. I often add a little more salt.
- Store in an airtight container in the fridge until ready to use. Give the container another good shake before pouring.
Key Tips - Lemon Dijon Dressing
Use high-quality ingredients for the best results.
- This recipe is very simple, so the ingredients matter a lot. Aside from the lemons, the olive oil is the most important ingredient to splurge on here. I use high-quality Tuscan or California-grown olive oil when I prepare this recipe.
- The dijon mustard can also make a big impact on the flavor. Among the options that can be found in most American grocery stores, I prefer to use Grey Poupon Country Dijon. Any artisan whole-grain style mustard would also be great in this dressing.
Avoid pith as you zest the lemons.
- When zesting, aim to remove the yellow portion of the peel only. The white pith beneath the yellow skin of the lemon is very bitter and will affect the taste if you include it.
Prepare in a container that seals well.
- The best way to ensure the dressing is nicely combined is to give it a good shake. For that reason, I recommend prepping it in a container that seals well so you can easily shake it.
Check out my guide on freezing fresh garlic to save some time in the kitchen.
- If you're looking for the convenience of pre-minced garlic, but the flavor of fresh garlic, freezing your own minced garlic is a great option! You'll be surprised to find that the flavor of frozen garlic is nearly as good as fresh, without the sticky prep and clean-up. Read more about it here: How to Freeze Garlic.
Dietary Restrictions - Lemon Dijon Dressing
This dish is naturally Dairy-Free.
This dish is naturally Gluten-Free.
This dish is naturally Vegetarian.
Make it Vegan:
- Honey is not Vegan. Some good substitutes for honey include agave syrup, corn syrup, and date syrup.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. The serving size for this recipe is 2 tablespoon of prepared dressing, which is the appropriate amount of dressing for a hearty side salad serving.
Lemon Dijon Dressing
Ingredients
- 2 lemons medium to large
- ⅓ cup good quality olive oil see notes
- 1 ½ teaspoon honey or alternative, adjust quantity to taste
- 1 ½ tablespoon whole grain dijon mustard I use Grey Poupon Country Dijon
- ½ tablespoon pressed garlic or very finely minced
- ¼ teaspoon table salt add more to taste
- ~⅛ teaspoon freshly grated black pepper
Instructions
- Zest both lemons and set the zest aside.
- Juice the lemons into a measuring cup. You should get about ½ cup of juice (per 1 batch). If you have much more than half a cup, set the extra aside.
- Combine the half cup of lemon juice with the lemon zest and the rest of the ingredients. I like to do this in a small container that seals very well, so I can give it a good shake to mix.
- Taste the dressing and add more of any ingredients to your liking. I often add a little more salt.
- Store in an airtight container in the fridge until ready to use. Give the container another good shake before pouring.
Notes
- 16 oz spring mix
- 5 oz baby arugula
- ~¼ cup salted, shelled sunflower seeds or pepitas
- ~½ cup freshly grated parmesan cheese (optional, I often omit this, especially when serving with pizza)
Nutrition
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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