Lemon Vinaigrette: Easy Homemade Salad Dressing

Q: Can I substitute Dijon mustard with another type of mustard or skip it altogether?

**Dijon mustard** is important because it acts as an **emulsifier**, helping to blend the ingredients. You can use **another smooth mustard**, but the flavor may change. If you **skip it**, the vinaigrette may **separate more easily** and you will need to shake it before each use.

Helpful Questions

Can I prepare this vinaigrette in advance and how long does it last?

Yes, you can prepare it in advance. Store it in the refrigerator in a tightly sealed container. It lasts about a week. If the olive oil solidifies, let it sit at room temperature and shake before use.

Can I substitute Dijon mustard with another type of mustard or skip it altogether?

Dijon mustard is important because it acts as an emulsifier, helping to blend the ingredients. You can use another smooth mustard, but the flavor may change. If you skip it, the vinaigrette may separate more easily and you will need to shake it before each use.

Many vinaigrettes require a ratio of 3:1 oil to acid. However, I prefer a ratio of 3:2 or something closer to that. It’s a little less oily and much more flavorful. But feel free to adjust according to your preferences. Make it a little thicker: If you want it to be a bit thicker, add a little more Dijon mustard. Make it creamier: Stir in a small spoonful of Greek yogurt (less is better to prevent curdling) or a large spoonful of tahini to turn your lemon vinaigrette into a creamy dressing.