Lemon Dijon Vinaigrette

Name: Lemon Dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (480 ml)
Cuisine: French Classic
Ingredients: 1/2 cup plus 2 tbsp. fresh lemon juice (150 ml) Lemon Juice; 1/4 cup Dijon mustard (60 ml) Dijon Mustard; 1/2 cup olive oil (120 ml) Olive Oil; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil; 2 tbsp. shallots, finely chopped (30 ml) Shallot; 2 tbsp. fresh parsley, finely chopped (30 ml) Parsley; 1/2 tsp. fresh thyme, finely chopped (2.5 ml) Thyme; 1/2 tsp. kosher salt (2.5 ml) Salt; 1/2 tsp. freshly ground black pepper (2.5 ml) Pepper

Independent adaptation of a publicly published Chris Hastings recipe. Not affiliated with, sponsored by, or endorsed by Chris Hastings.

DRESSING · GREEN SALADS & FISH MARINADE

A dressing for green salads & fish marinade.

Hastings' lemon Dijon vinaigrette.

On the jar

LEMON DIJON

Method: shake
Yield: about 2 cups
Ingredients: 9
Jar batch: 0.55× recipe

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Ratio

LEMON JUICE 150 mlOLIVE OIL 120 mlOLIVE OIL 120 mlDIJON 60 ml

Ingredients

Lemon Juice1/2 cup plus 2 tbsp. fresh lemon juice (150 ml)
Dijon Mustard1/4 cup Dijon mustard (60 ml)
Olive Oil1/2 cup olive oil (120 ml)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)
Shallot2 tbsp. shallots, finely chopped (30 ml)
Parsley2 tbsp. fresh parsley, finely chopped (30 ml)
Thyme1/2 tsp. fresh thyme, finely chopped (2.5 ml)
Salt1/2 tsp. kosher salt (2.5 ml)
Pepper1/2 tsp. freshly ground black pepper (2.5 ml)

Method

Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL, OLIVE OIL, DIJON.
Add by count: ¼ SHALLOT.
Season to finish: PARSLEY (about 2 Tbsp), THYME (about ½ tsp), SALT (about ¼ tsp), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 stars · 1 national award

Lemon Dijon VinaigretteNATIONAL AWARD WINNEROn the jar: LEMON DIJON
Balsamic VinaigretteNATIONAL AWARD WINNEROn the jar: BALSAMIC
Lime Basil VinaigretteNATIONAL AWARD WINNEROn the jar: LIMEBASIL
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

Chris Hastings works in Southern / Birmingham at Hot and Hot Fish Club; credentials include James Beard Best Chef: South 2012 (Hot and Hot Fish Club).

Adapted from a Chris Hastings recipe (Chris Hastings / Garden & Gun).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chris Hastings / Garden & Gun (published as “Lemon Dijon Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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