Batter Licker

November 10, 2010

dilled lemon-dijon vinaigrette

Do you buy pre-made, bottled vinaigrette for your salads? If so, it’s okay. I’m not one to judge on this matter. Occasionally, I go on a Kraft Ranch Dressing bender. And I’ve been buying Girard’s Greek Feta Vinaigrette for years; with each purchase, I told myself that this one would be my last and that I was only making this last purchase so I could figure out how to recreate it from scratch with fresh ingredients at home. And so I lied to myself. Several times, and over several years. And I still haven’t even attempted it.

Having said that, vinaigrette is so easy to make at home, and tastes so fresh and delicious compared to the store-bought stuff that I really should make it from scratch more often. With a handy food processor or immersion blender (or even a whisk!) by my side, it literally takes seconds to come together.

With the citrusy bite of lemon and mustardy kick of Dijon balanced by a hint of tangy fresh dill and a touch of sweet honey, this particular vinaigrette is great on everything from salads and pastas to fish and chicken. Stay tuned for my favorite salad combination featuring this dressing.

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Dilled Lemon-Dijon Vinaigrette
Makes 1 1/2 cups

Some of the ingredients below say “chopped,” but you wouldn’t really need to chop them if you have a slightly less janky food processor than I do. Mine is on its last leg and needs ever more frequent assistance, especially where garlic is concerned.

1/4 c. white wine vinegar
2 Tbsp. fresh dill weed
2 Tbsp. garlic, chopped
2 Tbsp. red onion, chopped
1 Tbsp. capers
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
1/3 c. hot water
1/4 c. olive oil

In a food processor, blend vinegar, dill, garlic, red onion, capers, Dijon, lemon juice, honey, salt, and pepper until smooth. Add hot water and olive oil, and blend until thoroughly combined.

Store in refrigerator in airtight container for up to a week. Stir well before using.


  1. Oh wow, this sounds awesome. I make all of my salad dressings– they are so much better than store-bought! But I used to buy the bottles, so I can’t judge, either :)

    Comment by The Food Hound — November 10, 2010 @ 6:06 pm

  2. I have been making many more of my dressings from scratch lately, but I aspire to do what you do and make them all from scratch, especially since – as you noted – they truly are so much tastier!

    Comment by Kristen — November 10, 2010 @ 9:31 pm

  3. I made this last night and used it on a cucumber and garbanzo bean salad. Loved it as it was a new twist to an old favorite! Can’t wait to make this a new staple summertime salad!

    Comment by Alexis — November 16, 2010 @ 8:54 am

  4. Thank you for this. I’ve been eating a lot of salads recently and needed a new dressing. Loved this one. Had to tweak things with what I had in the fridge (basil for the dill & apple cider vinegar for the white wine vinegar) for a cold green bean and tomato salad. Delish!

    Comment by Erika — December 22, 2010 @ 7:42 pm

  5. Glad you enjoyed it, Erika! I’m sure it was delicious with basil – I’ll have to try that next time.

    Comment by Kristen — December 22, 2010 @ 7:57 pm

  6. I also recommend playing around with this recipe, and using it as a marinade for fish. Also delish!

    Comment by Erika — May 2, 2011 @ 8:31 pm

  7. What a great idea Erika!

    Comment by Kristen — May 3, 2011 @ 2:08 pm

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