Lemon Mustard Citrus Dressing

Name: Lemon Mustard Citrus Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about ⅓ cup (71 ml) Grain Mustard; 1/2 tsp (2.5 ml) Dijon Mustard; 1 clove, crushed Garlic; about ⅓ cup (75 ml) Lemon Juice; about ¾ cup (200 ml) Olive Oil; sea salt, to taste Salt; freshly ground, to taste Pepper

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

DRESSING · CHICORY-ORANGE SALADS & ROAST CHICKEN

In the published recipe, this is the dressing for lemon chicken.

The dressing from Caines' lemon chicken.

On the jar

LEMON-MUSTAR

Method: blend
Yield: about 1½ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Grain Mustard 71 mlDijon Mustard 3 mlLemon Juice 75 mlOlive Oil 200 ml

Ingredients

Grain Mustardabout ⅓ cup (71 ml)
Dijon Mustard1/2 tsp (2.5 ml)
Garlic1 clove, crushed
Lemon Juiceabout ⅓ cup (75 ml)
Olive Oilabout ¾ cup (200 ml)
Saltsea salt, to taste
Pepperfreshly ground, to taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lemon Mustard Citrus Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 6 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Michael Caines works in Modern British / French at Gidleigh Park; credentials include Michelin 2* (Gidleigh Park, Devon); Michelin 1* (Lympstone Manor).

Originally published as Lemon-Mustard Citrus Dressing.

Adapted from a Michael Caines recipe (Michael Caines / Great British Chefs).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Michael Caines / Great British Chefs (published as “Lemon-Mustard Citrus Dressing”). 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.

Companion jar