Lemon Dijon Salad Dressing
French-style Lemon Dijon salad dressing with garlic-infused olive oil. Fresh, tangy, and perfect for salads, potatoes, leafy greens, roasted veggies, and grain bowls.
Calories 1980kcal
Ingredients
- ½ cup freshly squeezed lemon juice from about 4 medium lemons; approx. 120 ml
- 3 tbsp white wine vinegar or champagne vinegar ; approx. 45 ml
- 1 tbsp Dijon mustard ; approx. 15 g
- 1 small garlic clove minced; approx. 3 g
- 1 cup extra-virgin olive oil ; approx. 240 ml
- 1 tsp fine sea salt or to taste; approx. 6 g
- ½ tsp ground black pepper ; approx. 1 g
- 1 tsp maple syrup optional, to mellow acidity; approx. 5 ml
- ½–1 tsp finely chopped fresh parsley thyme, or dill (optional, for freshness); approx. 0.5–1 g
Instructions
- In a small saucepan, combine the olive oil and minced garlic over low heat. Warm gently for 1–2 minutes until fragrant but not browned. Remove from heat and let cool for 2–3 minutes.
- In a medium bowl or jar, whisk together the lemon juice, vinegar, Dijon mustard, salt, and pepper.
- Slowly drizzle in the garlic-infused olive oil while whisking until the dressing thickens and emulsifies. If using a jar, add the oil in stages and shake vigorously.
- Taste and adjust seasoning. Add the optional maple syrup or honey if you prefer a slightly softer acidity.
- Whisk in the optional chopped herb for a fresh green speckle.
- Store in a sealed jar in the fridge for up to 1 week. Whisk or shake before using, as separation is natural.
Nutrition
Calories: 1980kcal | Carbohydrates: 16g | Protein: 1g | Fat: 217g | Saturated Fat: 30g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 158g | Sodium: 2501mg | Potassium: 210mg | Fiber: 1g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg