- Calories 25
- Caloriesfromfat 86%
- Fat 2.4g
- Satfat 0.3g
- Monofat 1.7g
- Polyfat 0.2g
- Protein 0.1g
- Carbohydrate 1g
- Fiber 0.0g
- Cholesterol 0.0mg
- Iron 0.1mg
- Sodium 93mg
- Calcium 3mg
Dijon-Lemon Vinaigrette
Randy Mayor; Jan Gautro
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.
strbksqun's Review
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
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
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
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
Yuk. The mustard/lemon taste was much too strong. I added some suger and it was usable. Will not make again.
3.5 stars