Dijon-Lemon Vinaigrette

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.

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

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.

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.

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.

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