Lemon Vinaigrette with Dijon Mustard

There’s just something so special about lemons. The zest. The zing. The COLOR!! We have our very own lemon tree in the backyard so I’m always making things with lemons when it comes time to harvesting our lemons. When the warmer months roll around I’m all about salads and this lemon vinaigrette with dijon mustard recipe it the best.

What to Make When you Have A Lot of Lemons?

Having a ton of lemons at your disposal opens up a world of possibilities. I love to gift them to friends and family! They LOVE getting lemons from our tree! But even with that I still have what feels like a million left over. So here are a few things I want to try to make but also you can make as well! Some recipes you can find right here on Just Destiny!

1. Watermelon Lemonade

Nothing beats the heat like a glass of homemade lemonade. But watermelon lemonade is a close second!

2. Lemon Curd

Lemon curd is surprisingly simple to make and can be stored in the refrigerator for later use. You can use it on pancakes or any dessert! I haven’t tried this one but I can’t wait!!

3. Juicy Lemon Roasted Chicken Thighs

This is one of our most popular recipes! Not only is is pretty it’s GOOD! I make Juicy Lemon chicken at least 2x a week and this is always on rotation.

4. Lemon Rice

Rice is amazing with fresh lemon juice and zest. It’s perfect as a light main dish or side paired with seafood or veggies.

5. Lemon Cake

I love cake and lemon cake is no differnt! I love to use boxed cake mix as a great base and then add fresh lemon juice to the mix and the frosting!

6. Preserved Lemons

Popular in North African and Indian cuisines, preserved lemons are a fantastic way to use up a lot of lemons. They’re great in stews, salads, and sauces.

7. Lemon and Herb Marinade

Mix lemon juice with olive oil, garlic, and your choice of herbs like rosemary, thyme, or oregano. This marinade is perfect for chicken, fish, or vegetables. ( Very similar to this recipe actually!)

With lemons, the options are nearly endless. So have fun making lemon everything!

Why This Lemon Vinaigrette with Dijon Mustard Is a Must-Try

I adore this recipe for several reasons. First, its easy! Which means it’s quick and effortless to whip up, even on a busy day. Secondly, it’s fresh and I think the homemade version are unparalleled to store-bought versions!! There’s a certain satisfaction in knowing exactly what’s in your food, and the ability to tweak it to your taste buds. It’s a staple in my kitchen, brightens up my salads, grilled vegetables, and even a marinade for chicken or fish! Check out our Lemon Chicken Recipe!

Key Ingredients and Their Roles

• Dijon Mustard: Adds depth and a slight tanginess that emulsifies the dressing, creating a smooth and creamy texture without overpowering the lemon’s brightness.
• Lemon Juice: The star of the show, lemon juice, provides a fresh and zesty kick that elevates the flavors of your salad. It’s like a burst of sunshine in every bite.
• Olive Oil: Acts as the silky base of the vinaigrette, balancing the acidity of the lemon juice with its fruity richness. Opt for extra virgin olive oil for the best flavor.
• Salt and Pepper: Staples for sure and the always enhance the overall taste!
• Garlic: Garlic lover here. It just always works and adds a hint of pungency and warmth, bridging the ingredients together harmoniously.
• Honey: This is optional if you want a sweeter taste!

Step-by-Step Instructions For Lemon Vinaigrette with Dijon Mustard

1. Gather Your Ingredients: Have all your ingredients ready to make the process faster. You’ll need the juice of 2 lemons, 1 tablespoon of Dijon mustard, ½ cup of extra virgin olive oil, 1 minced garlic clove, and salt and pepper to taste.
2. Combine Lemon Juice and Dijon Mustard: In a bowl, whisk together the lemon juice and Dijon mustard until well combined.
3. Add Olive Oil: Slowly drizzle in the olive oil while continuously whisking. This gradual process helps to emulsify the vinaigrette, ensuring a smooth and cohesive texture.
4. Season: Add the minced garlic, salt, and pepper. Whisk or shake until everything is beautifully combined.
5. Lemon: I love to add any extra lemon slices to my jar and let it sit in there for extra lemon flavor. Plus it just looks pretty!
6. Taste and Adjust: Give your vinaigrette a taste and adjust the seasoning if necessary. Sometimes a little extra pinch of salt or a squeeze of lemon juice can make all the difference. Also add honey if you want to make it a bit more sweet!
7. Serve or Store: Use your vinaigrette immediately, or store it in an airtight container in the refrigerator for up to a week. Give it a good shake before use.

Frequently Asked Questions

• Can I use bottled lemon juice? Fresh lemon juice is best! The flavor is unmatched. But you can use high-quality bottled lemon juice in a pinch.
• How long does homemade vinaigrette last? Stored properly in the fridge, your lemon vinaigrette should keep for up to a week!
• Is it possible to make this vinaigrette without Dijon mustard? Yep, but the mustard helps emulsify the dressing and adds depth. You could substitute it with a bit of honey or leave it out for a simpler version.