Lemon Dijon Vinaigrette

There is nothing better than a homemade dressing and one of my favorites is the lemon Dijon vinaigrette.



This one lives in my fridge all the time as I find it indispensable. I use the lemon Dijon vinaigrette as a dressing on salads, on steamed vegetables, on virtually any seafood and even dress my chicken with it once I take it off the barbecue.



It will last about a week so don’t bother making too much if you don’t plan on using it. Enjoy this delicious and fresh lemon Dijon vinaigrette recipe.





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Lemon Dijon Vinaigrette
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Course Sauce and Dips Cuisine French

Prep Time 10 minutes minutes Total Time 10 minutes minutes

Servings 1 cup

Author Paul Hegeman


Ingredients 1/4 cup freshly squeezed lemon juice 1/3 cup extra virgin olive oil 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons sugar sea salt pepper grinder
Instructions Place the lemon juice, mustard and sugar into a large mixing bowl. Using a large whisk, slowly pour in the olive oil as you whisk. Whisk until slightly thick and emulsified. Season to taste with sea salt and cracked black pepper. Depending on the sourness of your lemon juice and the sweetness of your olive oil you may wish to add more oil or more sugar.

Notes



Related: Wild Mushroom Salad with Frisee & Anchovy Vinaigrette Related: Avocado and Crab Stack Salad Related: Fresh Summer Mediterranean Salad Recipes Related: Bearnaise Sauce
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