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Creamy Lemon–Mustard Vinaigrette

November 16th, 2016 by Audrey Weidman

We are a family of lemon lovers.  My daughter Claire had gotten a large bag of lemons for a different recipe but didn’t need all of them and I was looking in the fridge for salad dressing that would go well with the baked cod that I was making for dinner.

Seeing these extra lemons and not wanting them to go to waste,  a lemony salad dressing seemed like the perfect fit.  This recipe is simple, inexpensive, fresh-tasting and I had all the ingredients on hand.    Try it!  I think you will agree that is the perfect salad dressing for salads accompanying light dishes such as fish or chicken.



  • 1 small shallot, finely minced
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper


Add all the ingredients to a jar and shake!  I like a lot of pepper – it adds additional interest to the dressing.  You can use a small mason jar or a recycled salad dressing jar which makes it easier to pour.   This keeps for about a week in the refrigerator.

This recipe is based on one I found on


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