Lemon mustard vinaigrette






makes 150ml/5fl oz

Cook Time

30-35 Min


  • 1 teaspoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 125ml/4fl oz extra virgin olive oil
  • salt and freshly ground black pepper
  • In a small bowl, whisk the mustard and lemon juice together.
  • Whisking constantly, slowly drizzle in the olive oil until everything is combined and an emulsion forms. Season with salt and pepper, and let stand for 30 minutes.
  • Use straight away, or store in a glass jar with a tight-fitting lid in the refrigerator for up to a week. Shake well before use.
  • Add finely chopped fresh herbs such as parsley, basil, marjoram and mint.
  • Sprinkle in some rinsed and drained capers, or some finely sliced gherkins or diced shallots.
  • Add 1 1⁄2 tablespoons roasting juices, with the oil drained, if using the dressing for a meat salad. Use straight away.
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