Everyday Lemon Dijon Vinaigrette (3 Minutes) Recipe
This bright, tangy lemon Dijon vinaigrette comes together in just 3 minutes with olive oil, fresh lemon, rice vinegar, garlic, and a touch of honey. Whisk or shake it for a classic drizzle, or blend it for a creamy, emulsified dressing that livens up salads and roasted vegetables.
- Prep Time: 3 minutes
- Cook Time: 0 minutes
- Total Time: 3 minutes
- Yield: About ¾ cup (12 servings)
- Category: Salad Dressing
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the vinaigrette
- ⅓ cup extra-virgin olive oil
- 3 tablespoons rice vinegar, or white wine vinegar or champagne vinegar
- 1 clove garlic, finely chopped or grated
- Juice of ½ lemon, about 2 tablespoons
- 1 tablespoon Dijon mustard, preferably coarse-ground
- 1 tablespoon honey, or agave or pure maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Ground black pepper, to taste
Instructions
- Choose your texture.
For a classic, drizzly vinaigrette, add all the ingredients to a small bowl or jar. For a creamy, emulsified dressing, add them to a wide-mouth jar suitable for an immersion blender.
- Mix the vinaigrette.
Whisk the ingredients together in the bowl, or seal the jar and shake well. For a creamy dressing, submerge an immersion blender in the jar and blend until smooth and emulsified; a small blender or food processor also works.
- Taste and adjust.
Taste the vinaigrette and adjust the salt, pepper, lemon, or honey to suit your preference.
- Serve.
Enjoy immediately as a salad dressing or drizzle it over roasted vegetables. It pairs especially well with roasted leek and fennel salad, kale, and Brussels sprouts.
Notes
- Use white wine vinegar or champagne vinegar in place of rice vinegar if desired.
- For a vegan vinaigrette, replace the honey with agave or pure maple syrup.
- Whisk or shake for a thinner, classic vinaigrette; blend for a creamy, emulsified texture.
- Refrigerate leftovers in a sealed jar and shake or stir before using, as the dressing may separate.
