Lemon-Mustard Vinaigrette
By Dominic Lamirande
A fresh, balanced, and flavorful dressing that elevates any salad! The blend of La Belle Excuse extra-virgin olive oil, fresh lemon, and Dijon mustard creates a bright, creamy, and versatile vinaigrette. Delicious with any type of salad (crispy greens, grilled vegetables, warm salads, pasta salads) or even as a marinade.
A Fresh and Versatile Homemade Vinaigrette
My go-to version of a simple, must-have lemon-mustard dressing! If you are looking for an easy, quick, and flavorful lemon-mustard vinaigrette recipe, this one is bound to become a staple in your culinary repertoire.
Made with extra-virgin olive oil, fresh lemon, and Dijon mustard, it brings brightness, depth, and balance to a multitude of dishes. Whether for a green salad, a salmon meal salad, grilled vegetables, or a grain bowl, this homemade vinaigrette offers a simple and much tastier alternative to store-bought dressings. And you can whip it up in no time!
I highly recommend pairing this vinaigrette with my salmon salad recipe (voir la recette ici).
The best part about making your own vinaigrette is being able to customize it: you can add garlic, experiment with different vinegars, and adjust the quantities to suit your taste.
Storage: Keeps for one week in the refrigerator.
Why make this recipe?
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Quick and easy: ready in just 5 minutes, there’s no need to buy store-bought dressings ever again.
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Simple technique: a foolproof method (just whisk it in a bowl or shake it in a Mason jar) that requires no culinary expertise.
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The perfect balanced base: the ideal harmony between the acidity of lemon and white balsamic vinegar, the bite of Dijon, and a touch of maple sweetness.
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Versatile: it effortlessly elevates everything from a simple green salad to pasta salads, grilled vegetables, and grain bowls.
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Meal-prep friendly: it keeps for up to a week in the refrigerator, ensuring you always have some on hand to simplify weeknight meals.
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Showcasing local products: a wonderful way to let quality ingredients shine (such as La Belle Excuse oils and sea salt, fine mustard, and local maple syrup).
Tips for a perfect recipe:
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For an even creamier texture, blend the vinaigrette in a blender for a few seconds.
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Recipe ideas: This vinaigrette pairs perfectly with arugula salads, grilled asparagus, crispy green vegetables, warm salads, pasta salads, salmon meal salads, and more.
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Take it out of the refrigerator about 10 minutes before serving so the oil regains its fluidity.
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Add a clove of grated garlic for a bolder, punchier version.
In a bowl or a Mason jar, combine the oils, Dijon mustard, maple syrup, white balsamic vinegar, and the lemon zest and juice.
Whisk or shake the Mason jar vigorously until the dressing is smooth and emulsified.
Add the salt and pepper, then taste and adjust the seasoning as needed.
Serve immediately or store in the refrigerator for up to one week.
Bon appetit and enjoy!
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