Lemon Dijon Tangy Dressing

My college roommate used to buy those expensive bottled dressings with ingredient lists I could not pronounce, and one day I just started experimenting with whatever we had in the pantry. That first batch was shockingly good, and suddenly our sad desk salads became something I actually looked forward to eating.

Last summer I made a triple batch for my sisters backyard barbecue, and people were literally drizzling it on everything from the green salad to the grilled corn. My brother in law still texts me asking when I am coming over just to make more.

Ingredients

• Freshly squeezed lemon juice: Bottled juice has a weird metallic aftertaste that ruins the whole vibe
• Dijon mustard: This is the emulsifying agent that actually holds everything together into that creamy consistency
• Honey or pure maple syrup: Just enough to take the sharp edge off the acid without making it sweet
• Fresh garlic: Grate it on a microplane so it practically disappears into the dressing
• Fine sea salt: Coarse salt will not dissolve properly and leaves gritty bits
• Freshly ground black pepper: Adds a little warmth that makes the flavor more complex
• Extra virgin olive oil: The good stuff actually matters here since it is the main flavor carrier

Instructions

Combine the base:

Whisk together lemon juice, Dijon, honey, garlic, salt, and pepper in a medium bowl until the mustard is fully dissolved.

Create the emulsion:

Drizzle olive oil agonizingly slowly while whisking frantically, or put everything in a jar and shake like your life depends on it.

Taste and adjust:

Dip a leaf of lettuce in and decide if it needs more acid, sweetness, or salt before serving.

Store properly:

Keep in the refrigerator up to a week and bring to room temperature before shaking vigorously to recombine.

Save

Something so simple should not make such a difference, but I have watched people who hate salad suddenly become enthusiastic eaters when this dressing is involved.

Make It Your Own

Fresh herbs like parsley, dill, or basil transform this into something completely different depending on what you are serving.

Marinade Magic

This same mixture works beautifully on chicken, fish, or even roasted vegetables because the acid helps tenderize while the oil keeps things moist.

Storage Secrets

Glass jars with tight fitting lids are your best friend here because they make the shake to recombine step so effortless. Use a mason jar or repurposed sauce jar.

• Label the jar with the date so you remember when you made it
• Double the recipe and keep half at work for emergency desk lunches
• The flavors actually develop and get better after a day or two in the fridge

Save

Once you start making your own dressings, the bottled stuff will taste disappointing in comparison.

Recipe FAQs

→ What ingredients give this dressing its tangy flavor?

Freshly squeezed lemon juice and Dijon mustard provide the bright, tangy notes that define this dressing.

→ Can I substitute honey with another sweetener?

Yes, pure maple syrup works well as a plant-based alternative to balance acidity and add sweetness.

→ How do I achieve a creamy texture in this dressing?

Slowly whisking the olive oil into the lemon mixture emulsifies the ingredients, creating a smooth and creamy consistency.

→ Is this dressing suitable for gluten-free and dairy-free diets?

Yes, the dressing is naturally gluten-free and dairy-free, using simple, wholesome ingredients.

→ Can fresh herbs be added to enhance the flavor?

Adding finely chopped herbs like parsley or dill provides extra freshness and depth to the dressing.