This lemon mustard sauce is so ridiculously easy, you could whip it up with one eye open and a wine glass in the other hand. It’s zingy, zesty, and completely foolproof with minimal ingredients and no oil.
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Why you'll love this recipe
Easy sauce. This lemon mustard sauce comes together in 5 minutes flat and works with literally anything—think Pork Chops, roasted veg, tofu, or Grilled Chicken Thigh. If you’re into fast sauces, try my Satay Sauce or Teriyaki Sauce next.
Fresh ingredients. Just bright, clean flavours like lemon and Dijon that remind you of a Honey Mustard Sauce, but with more tang.
Salad dressing. This doubles as a killer vinaigrette. Toss it over greens, grain bowls, or roasted veggies. If you love dressing ideas, check out Balsamic Basil Vinaigrette or Creamy Orange Balsamic Dressing.
Meal prep. This keeps in the fridge all week and gets better with time. Spoon it on everything, and boom—boring leftovers become chef-level.
Ingredients and substitutions
Dijon mustard. Adds that smooth, punchy base and gives it the classic mustard bite without being overwhelming. If you use American mustard instead, it'll have that "burgery" taste, rather than a smooth, sophisticated flavour.
Wholegrain mustard. For texture. If you're not a fan of the seeds, sub for more Dijon.
Lemon juice and zest. The juice adds acidity, and the zest brings aromatic oils for a fresh zing. Because this sauce has minimal ingredients, I don't recommend using bottled lemon as you won't get the same intensity of the citrus.
Garlic. I highly recommend fresh garlic. In a pinch, you can use pre-minced or granules.
Dried oregano. The addition of herbs in the lemon mustard adds depth of flavour and I highly recommend including. If you don't have oregano, you can swap for thyme, Italian seasoning, parsley or even basil.
Water. Helps thin the sauce to your desired consistency without using oil, keeping it light and pourable.
Please check the recipe card for full list of ingredients and quantity.
Top Tip
Make it ahead. This sauce tastes even better after a few hours or overnight, once the flavours mingle and marry.
Use fresh lemon and garlic. Bottled or pre-minced works, but the flavour won't be the same as using fresh ingredients.
Want a creamy version? Stir in a spoonful of Greek yogurt or tahini for a thicker, creamier twist.
FAQs
Absolutely! It’s great for marinating proteins like chicken thighs, pork chops, or tofu. The lemon helps tenderize, and the mustard adds flavour punch.
It keeps for up to a week in an airtight jar. The flavours actually deepen over time, so it’s even better on day two.
Yep! There’s no oil, no dairy, and no animal products. Just plants and pantry staples.
Heck yes. Make a batch on Sunday and drizzle it on your lunch salads, bowls, or roasted veggies all week long.
Basically anything. Try it on Roast Chicken, Roast Beef, on a Salad, with roasted veggies, as a dressing, or over grains. It’s a power condiment.
Other sauces and seasonings
Or, you can have a browse through my Sauces and Seasoning Recipes for more delicious eats.
Recipe
Homemade Lemon Mustard Sauce
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Ingredients
- 30 g (2 tablespoon) Dijon mustard, see note 1
- 30 g (2 tablespoon) wholegrain mustard, see note 1
- 1 lemon, (approx. 60ml / 4 tablespoon juice + zest)
- 2 cloves garlic, minced
- 10 g (2 tablespoon) dried oregano
- 60 ml (¼ cups) Water, as needed for consistency, recommend approx. ¼-½ cup
Instructions
- whisk together 30 g Dijon mustard, 30 g wholegrain mustard, 1 lemon, 2 cloves garlic, 10 g dried oregano, 60 ml Water (as needed for consistency).
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