Lemon Dijon Vinaigrette

I am someone who likes to make my own vinaigrette.  Sure, there are plenty of delicious options to be found at the market, but I always end up enjoying homemade versions much more.  Use this dressing on your favorite greens, in a quinoa or pasta salad, drizzled over roasted vegetables or even as a marinade for chicken.  Make a big jar and keep it in the refrigerator.  And don't be afraid to alter this recipe into your own favorite dressing.  I used fresh lemon juice as the acidic component, olive oil as the fat and a bit of spicy dijon mustard to help emulsify.  Use whatever oil you happen to have.  Instead of lemon juice, use a delicious vinegar. Skip the dijon all together or use another type of mustard.  Add minced garlic or shallot.  The options are endless. However you make it, this vinaigrette will make you a believer in homemade dressing.

Lemon Dijon Vinaigrette

3 Tbsp fresh lemon juice (or juice of one lemon)
1 heaping tsp dijon mustard
generous pinch of kosher salt
generous pinch of freshly cracked black pepper
1/2 cup olive oil (or more depending)

Add lemon juice, dijon, salt and pepper to a medium bowl.  Whisk to combine.  While whisking, slowly stream in the olive oil.  Keep whisking and pouring the oil until the vinaigrette comes together and becomes a bit creamy.  If you need to add a bit more or less oil, that is okay.  Be sure to taste the dressing for seasoning and to make sure the acidity isn't overpowering the oil.  You'll know when it's right. Pour into a airtight container and keep in the refrigerator.

A juicy lemon gives this dressing its bite.

I squeeze over a colander to catch all of the seeds.

A dollop of spicy dijon, salt and pepper.

Stream in the oil while whisking vigorously.

When it is creamy and tastes just right, you know it's done.

All jarred up and ready to use.