The Best Lemon Dijon Dressing: Creamy, Tangy, and Perfect for Any Salad

The Best Lemon Dijon Dressing

As someone who has been making—and teaching others how to make—homemade dressings for over a decade, calling this one of my favorites is no small statement.

It’s easy, versatile, and fridge-friendly, making it perfect for batching ahead.

Now, I know there’s no shortage of lemon-Dijon dressing recipes out there, but most are just variations of a classic vinaigrette—too much lemon, too much oil, not enough balance. This one is different. With a bold amount of Dijon mustard and just the right touch of maple syrup, it develops a subtly sweet, tangy, almost honey-mustard-like undertone. The result? A creamy, perfectly balanced dressing that has earned its spot as the most-used staple in my fridge.

Why Acidity Matters

This dressing is on the acidic side, which is key when pairing it with hearty greens like kale or shaved Brussels sprouts. The acid helps soften their tough fibers, making them easier to chew and digest while enhancing their natural flavors. Acidity also cuts through bitterness, which is why citrus-based dressings work so well on dark leafy greens.

Pro Tip: If you find the ratios below a little too tangy for your taste, just add more oil or maple syrup to mellow it out.

Lemon Dijon Dressing

Ingredients

• 1/3 C olive oil

• 1/2 C lemon juice

• 1/4 C dijon

• 1/4 C maple syrup

• Salt

• Pepper

• 1 clove of garlic

Directions

1. Add all ingredients to a blender or food processor (I love my Beast blender small container attachment for salad dressings)

2. Blend on high speed until the dressing is fully emulsified and creamy.

3. Taste and adjust—add more oil for a milder flavor or more maple syrup for extra sweetness.

4. Transfer to a jar or airtight container and store in the fridge for up to a week.

5. Shake or whisk before using, as natural separation may occur.

Recipe size note: This recipe makes about 1.5 cups of dressing. If you only need a small batch, halve the ingredients, but keep in mind that the reduced quantity may be too little to blend properly for full emulsification. Instead, just whisk it by hand and use a garlic press to finely mash the garlic for a smoother texture.

A Dressing You’ll Always Have on Hand

Once you make this Lemon Dijon Dressing, you’ll wonder how you ever lived without it. It’s bright, creamy, and endlessly versatile, pairing perfectly with everything from hearty greens to grain bowls, roasted veggies, and even as a marinade.

Best of all, it’s quick to make, easy to store, and completely adjustable to your taste. Whether you like it a little sweeter, tangier, or richer, this recipe is flexible enough to make it your own go-to staple.

So grab a blender, whip up a batch, and get ready to elevate every salad you make.