Randy Mayor; Jan Gautro
2/3 cup (serving size: 1 tablespoon)

Dijon-Lemon Vinaigrette is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.


How to Make It

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.

Ratings & Reviews

3.5 stars

May 24, 2016
I made this as part of another CL recipe, 'Flank Steak-and-Blue Cheese Quesadilla Salad' (also from June 2001) and it worked great.  I used most of it to marinate the steak but did use it as a base for the recipe dressing that did add sugar and thyme.  Very good in this usage.  Can't say I'd like it well enough as just a straight salad dressing - at least not without adding a bit of honey or sugar.

strbksqun's Review

August 10, 2014
Maybe too much lemon? Perhaps prior users recommendation of stone grain mustard instead of Dijon would help. I was surprisingly disappointed with the flavor.

bbwells's Review

January 15, 2012
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.

PetiteGourmet's Review

September 08, 2011
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.

Suzanne1's Review

August 24, 2011
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.

GayleR's Review

February 26, 2010
Yuk. The mustard/lemon taste was much too strong. I added some suger and it was usable. Will not make again.