Lemon Dijon Dressing Mix

I used to think bottled dressing was just fine until a friend brought a mason jar of homemade lemon Dijon to a summer potluck. One taste of that bright, creamy emulsion on fresh greens changed everything. Now I cannot imagine going back to the processed stuff. The difference is honestly night and day.

Last Tuesday I drizzled this over roasted vegetables straight from the oven. The way the garlic and lemon hit the warm Brussels sprouts was absolute magic. My husband actually asked what I did differently. That is when I knew this recipe was a keeper.

Ingredients

• Freshly squeezed lemon juice: Bottled lemon juice cannot compare to the bright acidity of fresh lemons. Roll them on the counter before cutting to maximize juice yield.
• Dijon mustard: This is the emulsifier that holds everything together. The creamy texture matters more than you might think.
• Honey or maple syrup: Just enough to balance the sharpness without making it sweet. Local honey adds wonderful depth.
• Garlic clove: Finely grate it for the smoothest result. No one wants a chunk of raw garlic in their salad.
• Extra virgin olive oil: Quality matters here. You really taste the olive, so choose one you enjoy drinking plain.

Instructions

Whisk the base:

Combine the lemon juice, mustard, honey, garlic, salt, and pepper in a bowl. Let it sit for two minutes to let the garlic mellow slightly in the acid.

Emulsify like a pro:

Drizzle the olive oil in a thin stream while whisking constantly. The mixture will thicken and turn creamy as the oil incorporates.

Taste and tweak:

Dip a leaf of lettuce in and adjust. More honey for sweetness, more lemon for brightness, more salt to pop the flavors.

Store it right:

Keep in a sealed jar in the refrigerator for up to a week. The oil may solidify slightly when cold. Just let it sit at room temperature for ten minutes before using.

Save

My mother in law asked for the recipe after Thanksgiving dinner. She has been making her own dressing for thirty years. That felt like a massive win in my book.

Making It Your Own

Fresh herbs transform this into something entirely new. I love adding chopped parsley or dill. Sometimes a teaspoon of fresh thyme leaves makes it feel fancy enough for dinner guests.

Perfect Pairings

This dressing loves hearty greens like kale and romaine, but it also works beautifully on grain bowls. The lemon cuts through rich quinoa or farro wonderfully.

Batch Cooking Wisdom

Double or triple this recipe and keep it in the fridge for easy lunches all week. Mason jars are perfect for this because you can shake and serve directly from the container.

• Write the date on the jar so you know when it was made
• Make a fresh batch every Sunday for the week ahead
• Bring a jar to potlucks. Hosts always appreciate homemade contributions

Save

Once you start making your own dressings, there is no going back. Your salads will thank you forever.

Recipe FAQs

→ How can I make this dressing vegan-friendly?

Simply substitute honey with pure maple syrup or another plant-based sweetener to keep it vegan.

→ What type of mustard is used in this dressing?

Dijon mustard is recommended for its smooth, tangy, and slightly spicy flavor profile.

→ Can I store the dressing for later use?

Yes, store it in a sealed container in the refrigerator for up to one week. Shake or stir well before use.

→ What is the best way to emulsify the ingredients?

Whisk the lemon juice, mustard, honey, garlic, salt, and pepper together first, then slowly drizzle in olive oil while whisking continuously until creamy.

→ Can fresh herbs be added to enhance the flavor?

Yes, chopped fresh herbs like parsley or dill can be mixed in for extra freshness and depth.

→ Is this dressing suitable for gluten-free and dairy-free diets?

Yes, this blend naturally contains no gluten or dairy ingredients, but check mustard and sweetener labels for hidden allergens.