Lemon Honey Dijon Vinaigrette

Lemon Honey Mustard Dressing (4 of 6)

Despite the convenience of store bought dressings, I still prefer making my own homemade dressings as I know exactly what goes into them and I can tweak it according to how my tastebuds feel that day. Seeing I had a few lemons lying around, I thought I would make a simple lemon honey dijon vinaigrette dressing to jazz up some baby spinach salad leaves.

A golden rule when it comes to making simple salad dressings is 1 part vinegar to 2 parts oil. If you like your dressing to be more on the tarter side, use a 1:1 ratio of oil and vinegar (in this case, lemon juice). Mustard works as an emulsifier, allowing the oil and vinegar to bond (although I did use my Chef’N Emulstir Emulsifier I bought along Fisherman’s wharf last year in San Francisco). Next up is a dollop of honey to tame the mustard and to balance out the tartness of the lemon juice and some salt and pepper for seasoning.


  • 1 part lemon juice (50 ml)
  • 1-2 parts extra virgin olive oil depending on how ‘tart’ you like it (I used 100ml here)
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • Salt and black pepper to season

Lemon Honey Mustard Dressing (1 of 6)


1) Cut lemon in half. Squeeze juice of one lemon into emulsifier/jar bottle.

Lemon Honey Dijon Dressing (1 of 1)

2) Add in the extra virgin olive oil.

Lemon Honey Mustard Dressing (3 of 6)

3) Add teaspoon of honey and dijon mustard. Season with salt and pepper. Shake vigorously until combined. Serve.

Lemon Honey Mustard Dressing (5 of 6)

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