This zesty lemon dijon vinaigrette is tangy and bright in flavors. You only need 5 minutes or less to make this quick and easy dressing! The secret to a delicious homemade salad dressing is layering the ingredients to create an elevated, perfectly balanced flavor profile.
Lemon vinaigrette is popular throughout the year but especially during the summer months as we turn to light and bright flavors. I love making salad dressing from scratch as you can control the quality of the ingredients and balance the flavor to your liking.
This recipe was inspired by my nutritional yeast dressing and maple balsamic vinaigrette. Lemon maple vinaigrette pairs well with arugula lentil salad, mediterranean lentil salad, cabbage and potatoes or even pasta salad.
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Why You'll Love This Recipe
- This easy lemon vinaigrette has simple ingredients and only takes 5 minutes to make.
- Homemade dressings give you more control over the quality of ingredients and flavors. It's easy to modify and add more or less of your favorite flavors!
- This works really well as a tangy marinade or salad dressing.
Ingredients Notes
- Lemons - make sure to use fresh lemons rather than bottled lemon juice. Fresh is always best in this case!
- Lemon zest - the skin (zest) of the lemon is packed full of flavor.
- Dijon mustard - I typically use Grey Poupon but free free to use your favorite brand! Make sure you are buying dijon mustard rather than another mustard variation.
- Maple syrup - this adds a necessary sweetness to help balance out the acid.
- Extra virgin olive oil - I love the flavor of extra virgin olive oil and the fatty element also helps balance out the acidity.
- Salt and black pepper - this recipe keeps the spices super simply by only using a pinch of salt and black pepper. The salt helps strengthen the rest of the flavors.
See recipe card for quantities.
Substitutions & Variations
- Shallot - use a finely minced shallot in place of the garlic.
- More dijon - double or triple the amount of dijon for a stronger mustard flavor.
- Spicy - add ¼ teaspoon of crushed red pepper flakes to the dressing.
- Honey - use honey in place of the maple syrup to create a honey-dijon variation.
- Creamy - add 1 tablespoon of tahini and make sure to mix well.
- Dried herbs - add in 1 teaspoon of dried herbs for extra flavor such as oregano, thyme, parsley, basil or Italian seasoning.
- Fresh herbs - use fresh herbs instead of dried herbs. Parsley, dill, tarragon or thyme would would well in this dressing.
Step by Step Instructions
Zest the lemons using a microplane grater, box grater or zester.
Combine the lemon zest, lemon juice, maybe syrup, dijon mustard, garlic, olive oil, salt and pepper. in a bowl or jar. Whisk together vigorously or shake the jar until combined.
Hint: for a smoother dressing, blend all the ingredients together using a bender, food processor or immersion blender. If you want the dressing to emulsify, I recommend adding 2-3 teaspoons of dijon mustard which will help stabilize the dressing.
How to Store
Store the lemon maple dressing in an airtight container or jar in the fridge for up to 1 week. The olive oil in the dressing will solidify as it gets cold in the fridge. This is normal and okay! Take the dressing out of the fridge 15 minutes before you want to use it. This will help bring the oil back to room temperature and it will liquify again.
I do not recommend freezing this salad dressing.
Top tips
- Use fresh lemons for this recipe, not the bottled lemon juice. The zest from the fresh lemons is key to the strong lemon flavor.
- Remember to take the dressing out of the fridge 15 minutes before you want to use it.
- Always give the dressing a good whisk or shake well before using.
- This lemon vinaigrette has just a hint of dijon mustard. For a stronger mustard flavor double or triple the amount of mustard.
Frequently Asked Questions
No I do not recommend using yellow mustard instead of dijon. Dijon mustard has a distinct flavor and is necessary to make this lemon dijon dressing.
Simply whisk, shake or blend the dressing together! A blender, food processor or hand held immersion blender is the best way to make sure the dressing emulsifies.
If the lemon vinaigrette is too acidic you can add in more maple syrup. The sweetness will help balance out the acid. Personally I love an acidic dressing but I know it's not for everyone!
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Zesty Lemon Dijon Vinaigrette
Ingredients
- 2 lemons zested and juiced (use medium sized lemons)
- 1 clove garlic minced
- 1 teaspoon dijon mustard (start with 1 teaspoon and add more if desired)
- 1 tablespoon maple syrup
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Zest the lemons using a microplane grater, box grater or zester. Juice the lemons after zesting them.
- Add the lemon zest, lemon juice, minced garlic, dijon mustard, maple syrup, extra virgin olive oil, salt and black pepper to a small bowl. Whisk together vigorously until combined.
- Taste the vinaigrette and adjust the seasonings to your preference. If you want a stronger dijon flavor add another 1-2 teaspoons of mustard. This vinaigrette works well as a salad dressing or marinate.
Notes
- This vinaigrette has just a hint of dijon mustard. Feel free to add more (2-3 teaspoons) if you want a stronger dijon flavor.
- Store the lemon maple dressing in an airtight container or jar in the fridge for up to 1 week.
- The olive oil in the dressing will solidify as it gets cold in the fridge. This is normal and okay! Take the dressing out of the fridge 15 minutes before you want to use it. This will help bring the oil back to room temperature and it will liquify again.
- Remember to shake well before using.
Cathy says
Wow! What a breath of fresh air, so to speak! This dressing IS SO REFRESHING! We loved it!
Emily Toshiko says
Awesome! I'm so happy you enjoyed it. I love the bright zesty flavors 🙂
Em says
I like using this on kale salad or arugula salad. I love the maple syrup in this dressing too!