Dijon-Lemon Vinaigrette

  • GayleR Posted: 02/26/10
    Worthy of a Special Occasion

    Yuk. The mustard/lemon taste was much too strong. I added some suger and it was usable. Will not make again.

  • Suzanne1 Posted: 08/24/11
    Worthy of a Special Occasion

    I disagree with the previous review! The flavors in this dressing work really well together, and with only two TBSP's of oil, it's a fantastic lowfat dressing that could also be a good marinade.

  • PetiteGourmet Posted: 09/08/11
    Worthy of a Special Occasion
    Portland, OR

    I definitely disagree with the first post - this is hands-down my favorite, simple, go-to dressing! I've been making it for years - I make it at least once a week and always have a jar of it in my fridge. Using fresh lemon juice and stone-ground mustard is key - the flavors play beautifully upon each other.

  • bbwells Posted: 01/15/12
    Worthy of a Special Occasion

    I used this on a canned salmon, cucumber, tomato, salad with chopped flat leaf parsley. I didn't need much of the vinaigrette cause it's super flavorful. Also, I didn't have garlic so I used shallots.

  • strbksqun Posted: 08/10/14
    Worthy of a Special Occasion

    Maybe too much lemon? Perhaps prior users recommendation of stone grain mustard instead of Dijon would help. I was surprisingly disappointed with the flavor.


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