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Classic Lemon Dijon Vinaigrette Dressing
Turn your lettuce salads into something you’d eat at a French bistro with this delicious lemon Dijon vinaigrette dressing.
I love this easy homemade dressing coated on a bowl of freshly torn lettuce. You won’t need to add anything else to create a perfect simple salad that rivals those served at fancy French restaurants.
Lemon vinaigrette is already delicious. But, adding mustard will make this classic dressing creamy with a pleasant tartness.
Plus, the mustard acts as a binding agent to keep the oil and vinegar together. This results in minimal separation and a more consistent texture.
Who would’ve thought a mustard vinaigrette would be so delicious? There aren’t any ketchup vinaigrette dressings that I am aware of!
Keep reading so you can add this lemon mustard vinaigrette recipe to your healthy dressings arsenal!
How Is this Lemon Dijon Dressing Healthy?
In addition to contributing to the texture of this mustard vinaigrette, olive oil is packed with health benefits. Opt for extra virgin.
Extra virgin olive oil is high in healthy fats, contains antioxidants, reduces inflammation, and even helps protect against strokes and heart disease. Read more about each of these benefits here on Healthline.
Mustard is a great alternative to other condiments like mayo (high in saturated fats) or ketchup (contains sugar). Opt for a mustard with no added sugar and a short ingredient list that only contains some type of vinegar, water, mustard seeds, salt, and some spice(s).
Overall, this homemade dressing is a super healthy option compared to store-bought alternatives that are loaded with processed oils and preservatives.
How Long Does this Lemon Dijon Dressing Keep?
This dressing will last covered in the refrigerator for 1 week.
When fresh aromatics such as garlic, onion, or shallots are added to a sauce, the shelf life reduces.
As a rule of thumb, if a dressing doesn’t use any fresh ingredients then it should last close to a month. If it does, it will last closer to a week.
For example, this balsamic vinaigrette uses just oil and vinegar. I don’t use it quite as much, so I want it to last longer. It will last about a month.
How Should I Store this for Meal Prep?
This vinaigrette is great for pulling out of the refrigerator at a moments notice. Here are some options for containers to make and store this dressing in.
Call me old-fashioned, but mason jars are what I use for making all meal prep dressings like this one. They are easily sealed and have measurements on them for easy mixing. These 16 oz. jars are the best size for dressings. They are big enough for a one or two week batches, but small enough to easily fit inside of your refrigerator door.
For an equally classic option, check out these Weck jars.
What Is The Best Acid to Oil Ratio for a Vinaigrette?
To make any vinaigrette, you mix an acid (vinegar, citrus, and/or mustard) with oil. The ratio of acid to oil can range between 1 part acid to 2 parts oil and 1 part acid to 3 parts oil.
Generally, I prefer higher acidity in my vinaigrette dressings. I think it brightens up a dish more. This recipe is about 1 part acid to 2 parts olive oil if you count the mustard as an acid.
Note that mustard is less acidic than vinegar or citrus. So, a good rule of thumb is to aim for a 1:2 ratio of acid to oil when mustard is used.
Here are a few other vinaigrette recipes that can be made in a jar you might like:
What Can I Use This Vinaigrette On?
This vinaigrette is great on light, fresh dishes. The freshness of lemon and mustardy zing are balanced enough to brighten up raw dishes.
Here are a few ideas to make a meal out of this vinaigrette.
Salad – This is a perfect salad dressing for a bowl of fresh lettuce, frisée, endive, or escarole. You really don’t even need to add anything else. Just let the dressing and greens shine. Use your hands to toss so you can make sure each piece of lettuce is coated. Top it off with a pinch of coarse salt and fresh cracked pepper.
Grain Salads – Put the finishing touches on a grain salad with this dressing. Swap out the apple cider vinaigrette in this squash and wild rice salad.
Potato Salad – Pass up the mayo and pour this dressing over boiled potatoes and hard boiled eggs for a healthier potato salad. Swap out the vinaigrette in this Potato Salad with Egg and Spring Greens recipe with this version.
Sandwiches and wraps – If you like mustard on your sandwiches. then you will love this balanced vinaigrette smeared between a few pieces of toasted bread and veggies or meat.
Let’s Talk About Ingredients
A dish is the expression of its ingredients. The better the ingredients, the more delicious the dish. Here’s how to use the best for this recipe.
Lemon – Choose lemons that are fully yellow and are a little soft when gently squeezed. This bit of softness means that the lemon is full of juice. This citrus squeezer is the only one you’ll need for the rest of your life.
Shallot – Choose shallots that are heavy for their size, firm, and don’t have any soft spots.
Dijon Mustard – When choosing a mustard, look for one with added no sugar, preferably organic. The ingredient list should be short and sweet. High quality, minimally processed mustard like this one should just be some type of vinegar, water, mustard seeds, salt, and spice(s). You can substitute whole grain for Dijon mustard in this recipe.
Olive Oil – Extra virgin is best. This oil from California Olive Ranch offers the best price, taste, and availability combination. It is what I use every day.
Kosher Salt – Diamond Crystal kosher salt was used for this recipe and all other recipes on this site. Use this conversion table from The Spruce Eats if you only have another type of salt.
Want More Dressings? Check These Out.
Tasty sauces and dressings are a secret weapon for any cook. They can turn a dish from average to delicious in a matter of seconds.
Top off a dish with one of these delicious recipes and it will taste better:
Lemon Dijon Vinaigrette
- 1 small shallot, finely chopped
- 1 lemon, juice only (about 2-3 Tbsp.)
- 2 Tbsp. Dijon mustard (or whole grain mustard)
- 1/2 cup olive oil
- Kosher salt
- Add shallot, lemon juice, mustard, olive oil, and a punch of salt to a jar. Shake for 30 seconds to combine. Store covered in refrigerator for up to a week. Remove from refrigerator 20 minute before using for oil to liquify. Shake to combine.