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Fresh Homemade Lemon Herb Vinaigrette Recipe with Dijon Mustard

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A bright and tangy vinaigrette featuring fresh lemon juice, Dijon mustard, and herbs. Perfect for salads, marinades, and drizzling over roasted vegetables.

Ingredients

Scale
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon (5 ml) honey or maple syrup (optional)
  • 1 small clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons fresh herbs (parsley, thyme, chives), finely chopped
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Roll lemons on the counter to loosen juices, cut in half and juice to extract ¼ cup (60 ml) fresh lemon juice. Strain if desired.
  2. Finely chop 2 tablespoons of fresh herbs and mince garlic until almost paste-like. Set aside.
  3. In a medium bowl, whisk together lemon juice, Dijon mustard, and optional honey or maple syrup until smooth and slightly thickened, about 30 seconds.
  4. Slowly drizzle in ½ cup (120 ml) extra virgin olive oil while whisking continuously until creamy and emulsified, about 1-2 minutes.
  5. Fold in minced garlic and chopped herbs. Season with salt and black pepper. Taste and adjust seasoning as needed.
  6. Let vinaigrette rest at room temperature for 10 minutes to allow flavors to meld. Whisk or shake before serving.

Notes

Add oil slowly while whisking to create a stable emulsion. Use fresh lemon juice and herbs for best flavor. Let vinaigrette rest for 10 minutes before serving. Store in airtight container in fridge up to one week; whisk or shake before use. For vegan version, substitute honey with maple syrup. Optional variations include adding red pepper flakes for heat or swapping herbs like basil or dill.

Nutrition

Keywords: lemon herb vinaigrette, Dijon mustard dressing, homemade salad dressing, lemon dressing, vinaigrette recipe, healthy dressing, easy vinaigrette

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