Meyer Lemon-Dijon Vinaigrette

Name: Meyer Lemon–dijon Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (80 ml)
Cuisine: Latin
Ingredients: 3 Tbsp EVOO (45 ml) Olive Oil; juice of 1 Meyer lemon (30 ml) Meyer Lemon; 1 Tbsp Dijon (15 ml) Dijon Mustard; kosher salt to taste Salt; black pepper to taste Pepper

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

Meyer Lemon–dijon from a national-award-winning chef.

Ratio

Olive Oil 45 mlMeyer Lemon 30 mlDijon Mustard 15 ml

Ingredients

Olive Oil — 3 Tbsp EVOO (45 ml)
Meyer Lemon — juice of 1 Meyer lemon (30 ml)
Dijon Mustard — 1 Tbsp Dijon (15 ml)
Salt — kosher salt to taste
Pepper — black pepper to taste

Method

Pour to the lines in order (bottom → top): Olive Oil, Meyer Lemon, Dijon Mustard.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Puerto Rican food writer and author of the cookbook Diasporican; recognized with a 2023 James Beard award for her food writing.

Originally published as Meyer Lemon–Dijon Vinaigrette.

Adapted from a Illyanna Maisonet recipe (Illyanna Maisonet / California Grown).

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Illyanna Maisonet / California Grown (published as “Meyer Lemon–Dijon Vinaigrette”). Full citation lives in Provenance.

Add to a jar