Classic Lemon-Dijon Vinaigrette
Bright, tangy, and effortlessly elegant, this vinaigrette brings salads to life in under five minutes. Fresh lemon juice and sharp Dijon mustard form the backbone, mellowed by just the right amount of olive oil. It's the kind of dressing that makes you want to eat more greens.
For 8 servings
- mix · ~1 min
Combine the acid and seasonings.
1.In a small mixing bowl, add the lemon juice, Dijon mustard, minced garlic, salt, and pepper.2.Whisk until the mustard and salt fully dissolve into the lemon juice.TIPDissolving the salt in the lemon juice first ensures even seasoning throughout the dressing. - mix · ~1 min
Emulsify with olive oil.
1.While whisking continuously, slowly drizzle in the olive oil in a thin, steady stream.2.Whisk vigorously until the vinaigrette turns creamy and homogenous, about 30 seconds.TIPAdding the oil slowly is the key to a creamy emulsion that won't separate immediately. - mix
Taste and adjust seasoning.
Taste the vinaigrette and adjust with more salt, pepper, or lemon juice to your liking.
- serve
Drizzle over salad and serve immediately.
Use right away or pour into a jar, seal tightly, and shake well before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly squeezed lemon juice — bottled juice lacks brightness and can taste flat.
- 2For a creamier emulsion, make sure all ingredients are at room temperature before whisking.
- 3If the vinaigrette breaks, whisk in 1 teaspoon of cold water or an extra splash of lemon juice to re-emulsify.
- 4Let the dressing sit for 5–10 minutes after mixing to allow the garlic and mustard flavors to meld.
- 5Store leftover vinaigrette in a sealed jar in the fridge for up to a week; shake vigorously before each use.
- 6For a milder garlic note, grate the clove into a paste instead of mincing — it disperses more evenly.
Adapt it for your goals.
Herb-Infused
Add 1 tablespoon of finely chopped fresh herbs (such as chives, parsley, or tarragon) after emulsifying. This adds a garden-fresh layer that pairs beautifully with green salads or roasted vegetables.
Vegan / No GarlicVegan / No-Garlic
Omit the garlic clove and add 1/2 teaspoon of finely minced shallot or a pinch of onion powder. Ideal for those who avoid garlic or want a milder, sweeter allium note.
Creamy VariationCreamy Variation
Whisk in 1 tablespoon of plain yogurt or a vegan alternative after emulsifying. This yields a richer, tangier dressing that clings better to hearty greens like kale.
Why this is on our healthy list.
Heart-Healthy Fats
Extra-virgin olive oil provides monounsaturated fats that support cardiovascular health and reduce inflammation.
Immune-Boosting Vitamin C
Fresh lemon juice is a concentrated source of vitamin C, which aids immune function and enhances iron absorption from leafy greens.
Low in Added Sugar
Unlike many store-bought dressings, this vinaigrette contains no added sugar, relying on natural acidity and mustard for flavor.
Frequently asked questions
Fresh lemon juice is strongly recommended because bottled juice often contains preservatives and lacks the bright, volatile aroma that makes this vinaigrette shine.
