Lemon dijon vinaigrette

Try this recipe!

I have a new favorite salad dressing. This is compliments of Chef Jack Beeson and Susan Seiller at Relish on River Road. I had this on the Cobb salad and it’s unforgettably good and light! Let me know what you think.

Lemon Dijon Vinaigrette


2 T Dijon mustard
4 T sherry vinegar
1 T fresh lemon juice
¼ cup water
¼ tsp minced shallot
¾ cup blended oil  (Chef recommended 4 to 1 ratio canola oil to extra virgin olive oil)
Zest from 1 lemon
1 T honey
½ tsp kosher salt
¼ tsp pepper


Combine Dijon, sherry vinegar, fresh lemon juice, water, shallot, zest and honey in large pot. Slowly stream oil while blending. Season with salt and pepper. Label, date and refrigerate.

Yield: 1½ cups
Shelf life: 7 days


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