Classic Lemon-Dijon Vinaigrette

5 from 2 votes

This puckery, all-purpose vinaigrette is the dressing we reach for week after week.

Prep Time10

Course: Salad

Cuisine: American, French

Servings:

Calories: 252kcal

In a medium-sized mixing bowl bowl, whisk together the mustard, lemon juice, zest and shallot. While whisking slowly stream in the olive oil, whisking continuously until all of the oil is incorporated.
Season the dressing with freshly cracked black pepper and 1/4 teaspoon kosher salt. Use right away or store in a glass jar with a tightly fitting lid, in the refrigerator for up to two weeks.

Alternate Methods:

In a Glass Jar: Throw everything in a jar, screw on a lid a give it a good shake. As an added bonus you can store the leftover dressing in the same jar so less mess!
In a blender: This method is great for creating a strong emulsion. Because the blender is so powerful you can throw all the ingredients in at once, blend for a few seconds, and then you’re done.

Vinaigrettes and salad dressings will stay fresh in the refrigerator for up to two weeks. Store in a glass jar with a tight-fitting lid.