Lemon Dijon Vinaigrette Recipe

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Lemon Dijon Vinaigrette Recipe

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Ingredients

1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1 1/2 teaspoons Dijon Mustard
1 1/2 teaspoons Sugar
Sea Salt
pepper grinder
Features:
  • Gluten Free
Cuisine:

Chef Paul Hegeman shares his favorite Lemon Dijon Vinaigrette Recipe.

  • 10 min
  • Easy

Ingredients

Directions

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There is nothing better than a homemade dressing and one of my favorites is the lemon Dijon vinaigrette.

This one lives in my fridge all the time as I find it indispensable. I use the lemon Dijon vinaigrette as a dressing on salads, on steamed vegetables, on virtually any seafood and even dress my chicken with it once I take it off the barbecue.

It will last about a week so don’t bother making too much if you don’t plan on using it.

How to Make the Lemon Dijon Vinaigrette

  1. Place the lemon juice, mustard and sugar into a large mixing bowl.
  2. Using a large whisk, slowly pour in the olive oil as you whisk.
  3. Whisk until slightly thick and emulsified.
  4. Season to taste with sea salt and cracked black pepper.
  5. Depending on the sourness of your lemon juice and the sweetness of your olive oil you may wish to add more oil or more sugar.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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