Lemon Dijon Vinaigrette

Lemon Dijon Vinaigrette by Stonewall Kitchen

Lemon Dijon Vinaigrette by Stonewall Kitchen is a bright salad dressing made from lemon juice, white wine vinegar, and Dijon mustard that coats every leaf with a creamy consistency. The mustard binds the oil and acid together, preventing the mixture from separating in the bowl.

Lemon Dijon Vinaigrette is a bright mustard dressing from Stonewall Kitchen in York, Maine, crafted for green salads, asparagus, and potato salad. Canola oil and lemon juice form the base, with Dijon mustard providing the zest, complemented by dried garlic, cane sugar, and black pepper.

Zesty, savory, and bright in tone

Lemon juice is the second ingredient listed and is clearly noticeable, while white wine vinegar further extends the acidity. The result is tart rather than sweet, despite the inclusion of some cane sugar.

The Dijon mustard provides a calm spiciness underneath, which hits the palate after the acidity and lingers a bit longer. Garlic and black pepper add depth; this bottle requires no additional seasoning.

It pours from the spoon with a pale yellow, silky texture—thinner than a fig dressing but thicker than plain oil and vinegar. Because the canola oil remains neutral, the lemon shines through without being held back.

For green salad, asparagus, and potatoes

Use it daily on mixed greens, arugula, and lamb's lettuce; in the spring, it pairs perfectly with green and white asparagus, served either cold or lukewarm. It even gives a simple butterhead lettuce a clear flavor profile.

For a potato salad, stir it with a little crème fraîche and pour it over the still-warm potato slices so they can absorb the dressing. It does the same for steamed broccoli, pasta salad, or pan-fried fish—brightening the dish and cutting through the richness. Chicken fillets marinated in it for an hour come out of the pan more tender and flavorful.

For something fruitier and darker, try the Balsamic Fig Dressing, and you can find more bottles from Stonewall Kitchen under Dressings and Vinaigrettes.

Why the mustard binds the vinaigrette

The term "vinaigrette" comes from the French word "vinaigre" for vinegar and essentially refers to a mixture of acid, oil, and seasonings. The classic challenge is separation, as oil and water do not naturally stay combined.

That is exactly why Dijon mustard is in the bottle. Its ground seeds contain mucilage that attaches to both components, keeping the droplets suspended—which is why a spoonful is found in every good homemade vinaigrette.

At Stonewall Kitchen, xanthan gum—a thickener derived from sugar fermentation—also performs this task. This keeps the sauce creamy even after weeks in the refrigerator, requiring only a quick shake before use. If you are making a vinaigrette at home, whisk the seasonings and acid together first, then add the oil in a thin stream.

Add to leaves just before serving

Dress the salad only once everyone is seated at the table, as the acid and salt will draw moisture out of the leaves within minutes, causing them to wilt.

On a warm evening, a few fresh leaves, a splash of this dressing, and a piece of baguette are all you need to start the meal. Any leftover dressing in the bottle makes a great marinade for grilled zucchini and bell peppers; you can find more from the Stonewall Kitchen brand in our collection.