Lemon Mustard Dressing Recipe – Insanely Easy and Tangy

Tangy and delicious, this lemon mustard dressing recipe is quick and simple. It’s perfect for salads, chicken, and roasted vegetables.

Every year, the lemon trees around here are prolific. We never know what to do with it all, and this keeps me busy creating new recipes in the kitchen.

This year, it’s been about salad and dressings. And while I am working on a few combinations, I finally created a very versatile one that I love. A lemon mustard dressing.

I spent a lot of time tweaking it. I experimented with red and white wine vinegar. While the results had slightly different flavors, both were great. Then I tried balsamic, and it too was a win.

To counterbalance the acidity of the vinegar, I experimented with various sweeteners. And while honey is my favorite, the recipe works with sugar or even maple syrup.

This gives me options, so when the lemons are abundant, I can always whip up a lemon and mustard dressing.

What you need to make lemon mustard dressing

• Lemon juice – fresh or prepackaged works fine
• Olive oil, extra virgin if possible
• Wine vinegar – either red, white, or even balsamic
• Spices: Thyme, ground mustard, salt, and black pepper
• Honey

Tips for making lemon and mustard dressing

• Let the base sit for about ten minutes before adding the oil. This rehydrates the thyme and dissolves the other ingredients. Shake it again after adding the oil so the dressing emulsifies.
• When I don’t have honey, I use either maple syrup or sugar.
• If you are into the visual appeal, add mustard seeds.
• Adjust the flavor to your taste as you’re making this dressing. If it’s too sharp, add a little more sweetener, and if it tastes flat, another pinch of salt usually fixes it.

Serving suggestions

This dressing is excellent on leafy green salads, but I don’t stop there. I drizzle it over roasted potatoes or steamed green beans.

It’s a great marinade for chicken, and I’ve even used it on grain bowls when rice or vegetables need a flavor boost.

This recipe works as a base dressing for a variety of lemon herb dressing options. Add fresh dill, oregano, or basil, and it suddenly feels like a new recipe.

Some readers have asked . . .

Can I make this dressing ahead of time?
Yes, keep it in the fridge for about a week. Shake it before using, as the oil may separate.

Can I use Dijon mustard instead of ground mustard seed?
Yes, the flavor will be a little mellower. It will work well, but the dressing may separate more quickly as the mustard powder keeps the water and oil mixed.

Is this dressing vegan?
If you use maple syrup or sugar as the sweetener, it’s completely vegan.

Our lemon mustard dressing recipe

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Will you try this lemon mustard dressing on your next salad?

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