Name: Lemon Dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: French-inspired
Ingredients: 40 ml fresh lemon juice; 100 ml extra virgin olive oil; 15 g Dijon mustard; 2 g fine salt; A few grinds of black pepper

Lemon juice and Dijon make a sharp, clean dressing for tender greens and steamed vegetables. Whisk the mustard into the lemon first so it can help hold the oil in small droplets. The result should feel light on the food, with enough acidity to wake up a leaf or a warm potato.

Sauces and Dips

TypeDressings

Prep5 minutes

Cook0 minutes

Rest0 minutes

Total5 minutes

YieldAbout 160 ml

Servings5

ServingAbout 30 ml

DifficultyEasy

CuisineFrench-inspired

Ingredients

Batch

Instructions

Whisk the lemon juice, mustard, salt, and pepper until theWhisk the lemon juice, mustard, salt, and pepper until the salt dissolves.
Pour in the olive oil slowly while whisking vigorously, untilPour in the olive oil slowly while whisking vigorously, until the dressing becomes slightly creamy.
Taste on a leaf or warm vegetableTaste on a leaf or warm vegetable. Whisk again just before serving.

Serving Ideas

Dress butter lettuce, steamed green beans, or a warm potato salad with parsley.

Substitutions

Wholegrain mustard gives a looser dressing with visible seeds. Lime changes the citrus character and is better treated as a separate variation.

Chef Tips

If you are dressing warm potatoes, add the vinaigrette while they are warm so they take up its flavour.

Storage

Refrigerate in a sealed jar at 4°C or below and use within 3 days. Shake before pouring.

Allergen Notes

Contains mustard.