Best 7 Lemon Mustard Vinaigrette Recipes

**Lemon Mustard Vinaigrette: A Versatile Dressing for Salads, Marinades, and More**

Lemon mustard vinaigrette is a classic dressing that is both versatile and flavorful. It can be used on salads, as a marinade for chicken or fish, or as a dipping sauce for vegetables. The combination of bright lemon juice, tangy mustard, and rich olive oil creates a dressing that is both light and flavorful. This recipe provides a basic lemon mustard vinaigrette, as well as variations with honey, herbs, and shallots. With just a few simple ingredients, you can create a delicious and versatile dressing that will enhance any dish.

Here are our top 7 tried and tested recipes!

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
Heat a charcoal or gas grill to medium-high.
Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE

Grilled Vegetable Salad with Lemon-Mustard Vinaigrette image

Categories Salad Citrus Garlic Herb Mustard Onion Tomato Appetizer Vegetarian Asparagus Corn Zucchini Grill Grill/Barbecue Healthy Endive Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

Vinaigrette
3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 cup extra-virgin olive oil
Vegetables
20 asparagus spears, each trimmed to 5-inch length
8 green onions, green tops trimmed
4 medium zucchini, each cut lengthwise into 1/4- to 1/3-inch-thick slices
2 large ears of corn, husked
4 medium heads of Belgian endive
2 small heads of radicchio, halved through core
6 plum tomatoes, halved lengthwise
Olive oil (for brushing)

Steps:

For vinaigrette:
Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
For vegetables:
Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

LEMON AND HONEY MUSTARD VINAIGRETTE

Lemon and Honey Mustard Vinaigrette image

A bit of honey helps balance the tangy flavor of lemon juice and mustard. I use this as a salad dressing, as a topping for steamed veggies and as a marinade for chicken.-Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 3/4 cup.

Number Of Ingredients 9

Ingredients

1/4 cup lemon juice
2 tablespoons honey
1 tablespoon yellow mustard
2 teaspoons balsamic vinegar
1 teaspoon grated lemon zest
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil

Steps:

Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving.

Nutrition Facts : Calories 133 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 128mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

LEMON-MUSTARD VINAIGRETTE

Lemon-Mustard Vinaigrette image

Use this dressing in the Grain and Legume Salad recipe from "Cook Without a Book: Meatless Meals," by Pam Anderson.

Provided by Martha Stewart

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon rice vinegar
1 medium garlic clove, minced
Coarse salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

In a small bowl or glass measuring cup, whisk together garlic, lemon juice, mustard, and vinegar; season with salt and pepper. Slowly whisk in oil until emulsified.

TANGY LEMON-MUSTARD VINAIGRETTE

Tangy Lemon-Mustard Vinaigrette image

Pucker up! This is a tangy, lemony vinaigrette that's perfect on a simple green salad, drizzled on sliced tomatoes, avocado or tuna, or anything else you can dream up! A little goes a long way, and correct seasoning with salt if you wish, but I find that salt isn't needed with this amount of lemon juice.

Provided by EdsGirlAngie

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 large lemons, juice of
1/4 cup olive oil
4 tablespoons Dijon mustard
1 teaspoon oregano
1/2 teaspoon dried rosemary, crushed
garlic powder
black pepper

Steps:

Combine all ingredients and whisk together well, or shake in a covered jar.

ROASTED VEGETABLES WITH FRESH LEMON AND MUSTARD VINAIGRETTE

ROASTED VEGETABLES WITH FRESH LEMON AND MUSTARD VINAIGRETTE image

Categories Vegetable

Yield 6

Number Of Ingredients 30

Ingredients

Roasting intensifies a vegetable's flavor like you wouldn't believe. Don't be afraid to be creative whatever vegetables are in your refrigerator. Just remember: high density veggies like fennel or potatoes take longer.
Estimated Times
Preparation Time: 20 mins
Cooking Time: 35 mins
Servings: 8
2 cups cooked potato slices
2 carrots, peeled and cut into 2' pieces
1 medium yellow onion, cut into 6 wedges
1 red bell pepper seeded and deveined, cut into 1' strips
1 green bell pepper seeded and deveined, cut into 1' strips
1 yellow squash, cut in quarters, lengthwise
1 green zucchini, cut in quarters, lengthwise
2 tablespoons olive oil
1 recipe vinaigrette dressing, (ingredients follow)
2 tablespoons olive oil
1 tablespoon water
1 teaspoon red wine vinegar
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced shallots
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon chopped fresh herbs (basil, oregano, rosemary, or parsley)
PREHEAT oven to 425 degrees F.
PLACE vegetable and olive oil in large baking pan. Mix well.
ROAST 30-35 minutes or until vegetables are tender.
WHISK vinaigrette ingredients together in a medium size bowl while vegetables roast.
PLACE roasted vegetables in a serving bowl. Add vinaigrette to taste.
TOSS to coat. Garnish with fresh herbs. (May also be served chilled.)

Steps:

see above

Tips:

Use a good quality olive oil for the best flavor.
Feel free to adjust the ratio of lemon juice to mustard to suit your taste.
Add a pinch of salt and pepper to taste.
For a sweeter vinaigrette, add a teaspoon of honey or maple syrup.
For a more savory vinaigrette, add a teaspoon of Dijon mustard.
Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 2 weeks.

Conclusion:

Lemon mustard vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and proteins. It is also a great marinade for chicken, fish, and seafood. With its bright, tangy flavor, lemon mustard vinaigrette is sure to please everyone at your table.