Lemon Dijon Vinaigrette is a light and zesty sauce made with olive oil, lemon juice, creamy Dijon mustard, and fresh parsley. Serve as a salad dressing or drizzle over roasted vegetables and grain bowls.
The Dressing I Make Instead of Buying
Have you ever bought a bottle of salad dressing for one meal, only to end up tossing it weeks later because it just sat in the fridge untouched? I’ve done it more times than I like to admit.
Most lemon vinaigrette recipes add honey or maple syrup. This one doesn’t need it. Creamy Dijon mustard brings enough body to hold the dressing together and enough complexity to balance the lemon without anything sweet softening the edge. The flavor is sharp and clean, which is exactly the point.
I like this recipe because it gives you just enough for a few servings, about 1/2 cup. It’s quick to make and has a bright, tart flavor that pairs well with bold green salads, such as arugula or kale.
This dressing works beyond salad, too. Drizzle it over roasted asparagus, broccoli, or green beans; toss it with chickpeas and farro for a quick grain bowl; or use it as a marinade for tofu or vegetables before roasting. It also works well as a lighter pasta salad dressing when you want something brighter than a creamy option.
Ingredients for Lemon Dijon Vinaigrette
You will need the following:
- Olive Oil – Use a good extra-virgin olive oil. The flavor comes through clearly in a dressing this simple, so this is not the place for a neutral or low-quality oil.
- Fresh Lemon Juice – Bottled lemon juice has a flatter, slightly off taste that becomes more noticeable in something as simple as a vinaigrette. Fresh is worth the extra minute it takes.
- Creamy Dijon Mustard. This does double duty: it adds tang and acts as an emulsifier, helping hold the dressing together. Creamy Dijon blends smoothly; whole-grain or spicy brown will change both the texture and the flavor.
- Fresh Parsley – Adds brightness and freshness. Chop it finely so it distributes evenly through the dressing.
- Garlic Powder – Adds depth without the sharpness of raw garlic, which can overpower a delicate dressing like this one.
- Kosher Salt and Ground Black Pepper. Start with the amounts in the recipe card and adjust after tasting.
How to Make Lemon Dijon Vinaigrette
STEP ONE: Combine the Ingredients. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, garlic powder, and chopped parsley until fully blended.
STEP TWO: Serve. Adjust seasoning to taste and serve immediately or refrigerate in an airtight container. Shake or whisk again before using to re-emulsify the dressing.
Make It Vegan 🌱
This simple vinaigrette is naturally vegan — no changes needed.
Frequently Asked Questions
Fresh lemon juice gives this vinaigrette its bright, clean flavor. Bottled lemon juice has a flatter, sometimes slightly bitter taste that becomes more pronounced in a simple dressing with few ingredients. It will work in a pinch, but fresh makes a noticeable difference here.
Yes. This vinaigrette is actually better made 30 minutes before you need it, which gives the flavors a little time to settle. Store it in a sealed jar in the refrigerator and bring it to room temperature before serving.
Storage
Stored in a sealed jar or airtight container, this vinaigrette keeps in the refrigerator for up to one week. The olive oil will solidify when cold, which is normal. Let the jar sit at room temperature for a few minutes before using, then whisk or shake well to recombine.
More Salad Dressings You’ll Love!
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Lemon Dijon Vinaigrette Recipe
Ingredients
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1½ teaspoons creamy Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons parsley chopped
Instructions
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, garlic powder, pepper, and parsley until fully combined.
- Adjust seasoning to taste. Serve over strong greens like arugula or kale.
Nutrition
This post was updated on April 3, 2026.
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