Lemon Dijon Vinaigrette
Your default dressing: sharp, balanced, and stable. Make it once and you'll stop buying bottled.
Timing note: 5 mins
Lemon Dijon Vinaigrette
Your default dressing: sharp, balanced, and stable. Make it once and you'll stop buying bottled.
Timing note: 5 mins
The Key Move
Whisk acid + Dijon first, then stream in oil--mustard plus method is what makes it stable.
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The Setup
- Whisk
- Jar or Airtight Container1 cup
The Mise en Place
5Your prep station before cooking begins
My vinaigrette is separating already.
Ah, that usually means the oil and acid haven't fully bonded.
This tastes a little bland, not bright enough.
A common thing! Dressings often need a little more love than we think. Try adding just a pinch more salt – it really wakes up the flavors – and another small squeeze of lemon. You'…
Chef's Notes
Build 1 (Pepper Vinegar): replace 1 tbsp lemon juice with pepper vinegar. Build 2 (Shallot): add 2 tbsp minced shallot and rest 10 minutes. Build 3 (Herb): add 2 tbsp chopped parsley or dill.
Refrigerate up to 7 days. Shake or whisk to re-emulsify before using.
The Method
WHISK
Prep aheadWhisk lemon juice (3 tbsp), Dijon, salt, and pepper until smooth.
Acid + mustard first is the emulsification foundation. • No mustard clumps • Bright citrus aroma
Base tastes sharp and slightly salty
EMULSIFY
Prep aheadWhile whisking, slowly stream in olive oil (½ cups) until the vinaigrette turns glossy and slightly thick.
Streaming oil while whisking is what prevents separation. • Glossy dressing that ribbons off the whisk • Olive oil aroma rounds the citrus
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Dressing looks cohesive and slightly thickened
ADJUST
Prep aheadTaste. Add a pinch more salt or a squeeze more lemon if needed.
Salt is what makes acid taste like flavor instead of sour. • Dressing stays cohesive for at least a minute • Clean citrus finish
Balanced: bright, savory, not oily
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