Good Ol’ Fashioned Lemon and Mustard Dressing


OK, we live in a modern world of many dressings. Many choices for many tastes. Some are full of goodness and some are full of stuff like hydrogenated oil and high fructose corn syrup. No jokes, you might want to look at the back of that bottle before you pour it on your lettuce, or anything else for that matter.

So, I’m a bit old fashioned about my dressing and I like to keep it simple. I usually go for Cardini’s Caesar or this – Hugo’s Lemon and Mustard. Hugo is my other half. He has to get credit for something once in a while!

It’s based on the classic French lemon dressing but without the vinegar, you get a little of that in the mustard anyway. Also, it’s not to be confused with American French dressing, which has ketchup in it… always thought that was weird. Anyhoo, you can put this dressing on practically anything. Salad, grilled veggies, brown rice, hummus, warm potatoes, string beans, chicken, fish, avocados, etc… This dressing is delicious.

It will keep for 2 weeks in the fridge. If the dressing is too cold it will be hard to pour, so take it out of the fridge about 15 minutes before using and shake well.

You will need the following ingredients and a jam jar. Here’s how it goes:

Hugo’s Lemon and Mustard Dressing

I should start with saying that not all lemons are the same… some are large and some are small and some are bumpy and some are smooth and, like women, they are all beautiful.

photo 1

Anyway enough of these metaphors, the point is you want about 1/2 lemon juice mix to 1/2 oil and salt and pepper to taste. I’m giving how much I use but you may want to go lighter on the salt and pepper until you find you’re pleased with the taste.


2 lemons
1/4 teaspoon Maldon Sea Salt flakes (Use 1/8 teaspoon or a pinch if you are using table salt, which is perfectly fine by the way!)
2 heaping teaspoons dijon mustard
olive oil equal to lemon mixture
Fresh ground black pepper to taste, and more salt if you’ve got a particularly salty tooth.


Juice the lemons and pour into the jar.

photo 3

Add the mustard, salt and pepper and shake it around until the salt seems like it should have dissolved. About 20 seconds should do the trick. I like to dance around the kitchen while I do it. Again, you can always add more salt later. (Please note that this is a GIGANTIC sized jar of mustard. Do not let it confuse you…)

photo 4

Once you have shaken the lemon juice, mustard, salt and pepper into a tizzy, pour olive oil into the jar r so that you have 1/2 oil and 1/2 lemon mixture.

Make sure to take into account the shape of your jar when measuring.

photo 5

Presto! You have a deliciously tart and peppery dressing to pour all over anything. OK well, maybe not ice cream… but to each their own!



    • Maggie

      Of course! I’ll get right to work on some ‘one pot dinners’ for you! You don’t need to eat Pot Noodle year round to save money. Stay tuned, I’ll have something for you soon! x Maggie

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