Recipes > Dijon, Lemon & Tahini Dressing

Dijon, Lemon & Tahini Dressing


This dressing, which takes only 5 minutes to whip together, is made with minced shallots, Dijon mustard, fresh lemon juice, tahini, garlic and onion powder and nutritional yeast. This dressing is loaded with flavor — even without the use of any oil.
  • Serves: 1 cup
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Views: 61,941
  • Success Rating: 74% (?)
    0% - I fed it to the dog


Step 1: Making the Dressing

Making the Dressing
  • 3 tbsp minced shallots or onion
  • 3 tbsp Dijon mustard
  • 2 tbsp tahini paste
  • 4 tbsp lemon juice (approx. 1 lemon)
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic granules
  • 1/2 tsp onion granules
  • sea salt, to taste*
  • freshly ground black pepper, to taste
  • 1/4 cup to 1/2 cup water


To make the dressing, add all of the ingredients, along with a 1/4 cup of water, into small jar. Place a tightly fitting lid onto the jar and shake vigorously.

Alternatively, the dressing can be made in a high-speed blender.

Note: Depending on the saltiness of the Dijon mustard you may not need to add much salt, if any.

Next, remove the lid from the jar and check the consistency. If the dressing is too thick, for it’s intended purpose, then add a bit more water and shake again.

Lastly, taste for seasoning. This dressing will keep for a few days in the refrigerator. If the dressing seems too thick at any point, add a touch more water.


  • Swati B
    Swati B
    May I substitute the nutritional yeast with freshly grated Parmesano-Reggiano cheese in equal volume? Or can I simply leave it out?
  • Dawn T
    Dawn T
    The nutritional yeast can be left out, but just know that it will obviously change the flavour. As for the parmesan, this recipe is listed as a plant-based/vegan recipe, so you could either use a vegan parmesan or regular — the recipe would just no longer be vegan. Cheers!
  • Swati B
    Swati B
    I should have mentioned that I am not concerned with keeping the recipe vegan. I seriously dislike the smell of nutritional yeast; it ruins any dish for me. I work in a lab and nutritional yeast smells too much like the food we make for bacteria to grow on and that is not a smell I associate with food that I want to eat.
  • Melissa S
    Melissa S
    Can garlic and onion powders be used as substitutes to the granules. If so, should I adjust the amounts?
  • Kirk B
    Kirk B
    Thanks Melissa - yes indeed, you can substitute garlic and onion powder for the granules - I recommend starting with a lesser amount and then adding as you deem necessary. Thanks for learning with Rouxbe! Chef Kirk
  • Elizabeth R
    Elizabeth R
    LOVE THIS ! Can't wait to make it for my family.
  • Kirk B
    Kirk B
    Keep on cooking Elizabeth!!!! Chef Kirk
  • Ena S
    Ena S
    What can I use to replace the tahini paste?
  • Eric W Rouxbe Staff
    Eric W
    You could use another seed paste, such as sunflower seed, or a nut paste of your choice. The flavor will shift with each seed or nut, but the fat will add richness.
  • Linda C
    Linda C
    I know this recipe is asking for plane Dijon mustard. Can I use use Dijon Mustard with tarragon? I already have it in my fridge.
  • Kirk B
    Kirk B
    Hi Linda - you absolutely can use Tarragon Dijon; my favorite by the way!!! All the best, Chef Kirk
  • John P
    John P
    I found the Dijon mustard too overpowering. Is it possible to use a seeded mustard or alternative instead?
  • Melanie  R
    Melanie R
    I have the same concern. I plan on just using plain mustard, as my tastebuds are overly sensitive to any kind of strong mustard or picante flavours. It took me years to work up to regular mustard!
  • Kirk B
    Kirk B
    Hi Melanie - great comments. Thank you - and yes, plain mustard is a nice alternative to dijon, absolutely. Thanks for learning with Rouxbe! Chef Kirk
  • Ellen S
    Ellen S
    I'm allergic to mustard. What can I use instead?
  • Kirk B
    Kirk B
    Hi Ellen - great question - a few considerations to substitute for mustard (dijon, yellow or otherwise) might be mayonnaise, horseradish or even wasabi. I hope this helps! Chef Kirk
  • Chris L
    Chris L
    This is a game changer for me! WOW!! Fantastic stuff. This simple dressing has upped my confidence in my cooking!
  • Sarah R
    Sarah R
    I couldn't find the tahini paste I bought tahini (crushed sesame seeds). Can I use that to make the dressing?
  • Kirk B
    Kirk B
    Hi Sarah - great question! Indeed, you could actually make your own paste - 1) Heat a cast iron skillet or super heavy pan over medium heat and then add approx. 1 cup of sesame seeds 2) Toast them nicely and allow to cool 3) Place toasted and cooled seeds into a food processor 4) Add 2-3 tablespoons of olive oil or oil of your choice - I like olive oil 5) Blend until smooth - this should net you approximately ½ (maybe a touch more) of your own, homemade, Tahini Paste - you can add more oil to create more paste... I hope this helps Sarah - thanks so much for engaging with Rouxbe! Chef Kirk
  • Lydia V
    Lydia V
    what would you use this for?
  • Kirk B
    Kirk B
    Hi Lydia and great question! So this dressing works really well to dress a Spicy Coleslaw Salad for example. You can also toss with Kale and add Grilled protein if you wish - or grilled vegetables. We love to toss with Potatoes in the Spring for a zesty Potato Salad. I also like to drizzle over fresh tomatoes and cucumbers! I hope that helps Lydia. All the best, Chef Kirk
  • Dorothy S
    Dorothy S
    My family has sensitivities to onions and garlic. Is there anything I can use as a substitute?
  • Kirk B
    Kirk B
    Hi Dorothy and thanks for your question. You can certainly omit the shallot, garlic and/or onion powder all together if you wish. Or, perhaps consider using chives, the white parks of leeks or green onions/scallions). All are flavorful, but without pungency of onions. I hope this helps Dorothy and thanks so much for cooking with Rouxbe! Chef Kirk
  • Vera D
    Vera D
    Can I use dry sliced onions and garlic powder instead?
  • Brian S
    Brian S
    Hello there Vera, you can absolutely replace both those items. The shallots will give the sauce a bit of body that the dried sliced onions may not, so there may be some adjusting. Enjoy playing with this recipe.
  • Jacqueline T
    Jacqueline T
    I very much dislike Tahini. I wont eat anything with it. What other sauce can I make to fulfill my assignment task of no oil roasting?
  • Lauren L
    Lauren L
    Hi Jacqueline. Thanks for your question. No problem. Many students use vegetable stock as their cooking liquid to add moisture when they roast. We also have a no-oil roasted cauliflower that is quite delicious that features roasted limes and Mexican spices. You can just toss your vegetable of choice with some liquid and optional spices, spread the pieces out on a baking sheet and roast on pretty high heat until they begin to caramelize. If they being to dry out, you can brush them with your liquid part way through cooking. Have fun. Lauren
  • Biljana H
    Biljana H
    I made the sauce today with finely sliced spring onion because I find them milder than onions and I had no shallots. It was absolutely delicious!
  • Kristin E
    Kristin E
    whats the shelf like in the fridge for this?
  • Lauren L
    Lauren L
    HI Kristin. The shelf life for this is about 4-5 days. You can freeze it with good results as well. Lauren
  • Monique F
    Monique F
    If I want to make this with olive oil how much would I use? I am assumeing I would omit the water, correct?
  • Lauren L
    Lauren L
    HI Monique. Tahini is made from sesame seeds so they serve as the fat element here, giving it a creamy and luxurious mouthfeel. If you want to add a couple tablespoons of olive oil you can but you will still need some amount of water to thin it out to the desired consistency. Lauren
  • Tommie C
    Tommie C
    My husband is trying to avoid all fats, even nuts and seeds. Any suggestions for the tahini?
  • Lauren L
    Lauren L
    HI Tommie. You can swap it out for chickpea or mellow white miso. It will be a bit saltier but have a similar consistency. Another choice is to blend a bit of silken tofu in place of the tahini. We have a no oil dressing section in our courses and recipe database as well. Lauren
  • Megan I
    Megan I
    I am also avoiding mustard due to a health condition (which also says to avoid lemon, mayonnaise, horseradish, wasabi and all mustards) Can the mustard be omitted if there is no suitable substitute?
  • Sandy S
    Sandy S
    Hi Megan, I am afraid that if you omitted the mustard and lemon from this dressing, you would pretty much take the "soul" out of it, being a Dijon-Lemon-Tahini dressing. Not to say that you couldn't play around with it a bit. In addition to the flavors that they each bring to the table, the mustard and lemon give it the acidity, while the mustard also in holding the emulsification. You would just need to substitute a vinegar of your choice in place of the lemon (you might need to increase it slightly to make up for the mustard's acidity). There is really only one way to find out, try it and see what you think. Cheers, Sandy
  • Erika P
    Erika P
    Question - is there a difference between tahini paste and the tahini i have in a jar that separates?
  • Sandy S
    Sandy S
    Hi Erika, Good question! These are 2 ways to refer to the same thing. So you are good to go, just remember to stir it up really well as the oil tends to separate. Cheers, Sandy
  • Priya R
    Priya R
    I have garlic powder but no onion powder, is there anything I can substitute to replace lost flavour or will it be fine without the onion (since there are shallots in the sauce already)?
  • Sandy S
    Sandy S
    Hi Priya, You can certainly omit the onion powder and it won't hurt the dressing. Cheers, Sandy
  • Catalina W
    Catalina W
    Would this recipe work with lime juice instead of lemon juice, or would this make it too tart? Thank you!
  • Sandy S
    Sandy S
    Hi Catalina, Lime juice would work just great, and add a different, but lovely, fruity flavor to this dressing. I would start by adding slightly less lime than lemon, then taste and adjust from there. Good luck! Cheers, Sandy
  • Karen A
    Karen A
    I just made this dressing and I loved the fact that it is so easy to make in a jar! I would use it to dress a salad with and also drizzle it over steamed vegetables. It would also be a great addition while roasting vegetables. Thanks, Rouxbe, for the recipe!
  • Nita  M
    Nita M
    What can we substitute for Nutritional yeast (or can it be left out)? Thanks!!
  • Char N Rouxbe Staff
    Char N
    Hi Nita: Aside from being a source of B12–nutritional yeast gives a cheesy flavor, and adds a thickness. You can try using miso (for flavor), or, make a vegan parm for that cheesy/salty flavor. I use the miso, and it works well. Hope this helps. Cheers, Char
  • Maryna K
    Maryna K
    hey guys, can you please give me a hint for what dishes can I use this dressing? Thanks!
  • Sandy S
    Sandy S
    Hi Maryna, This dressing can work on a salad of greens, as the most obvious of applications, but can also do so much more! Use it for a potato salad, pour over steamed veggies, mix into rice or as a pasta sauce, marinate some tofu with it.... the possibilities are endless! Have fun playing with it. Cheers, Sandy
  • Kate G
    Kate G
    This is delicious, I could drink it from the jar. Last night I had it over asparagus this morning I’m gearing up to have it with broccoli.
  • Luis B
    Luis B
    Can I use a different type of oil- free dressing?
  • Char N Rouxbe Staff
    Char N
    Hello, Luis: if you want, you can leave out the tahini. Hope this answers your question. Thanks for writing. Cheers, Char
  • Charles B
    Charles B
    Do I have to put Mayonnaise or mustard in it
  • Charles B
    Charles B
    Can you use ground mustard
  • Sandy S
    Sandy S
    Hi Charles, mayonnaise is not required for this dressing. You can use ground mustard in place of dijon but, I recommend starting with 1 teaspoon then adding more as needed once you taste it. I hope this helps and that you enjoy the recipe! Cheers, Sandy
  • Pebbles B
    Pebbles B
    This recipe is similar to a dressing I regularly make and eat. The only difference is I do not use nutritional yeast and I do had a little heat with cayenne powder and balance it with just a hint of pure maple syrup. It is delicious.
  • Katherine  W
    Katherine W
    eeek....animal product! this is a plant based course!!
  • Lisa G
    Lisa G
    What are onion and garlic granules? Are they the little freeze dried pieces that you can put in a grinder? Or is it the same things as powder?
  • Sandy S
    Sandy S
    Hi Lisa, Yes, the granules are larger/more coarse than the powder. Hope that helps! Cheers, Sandy
  • Arlo W
    Arlo W
    Swati B you are stupid!!! this is a plant based course!

Leave A Comment

Please login or join the Rouxbe community to leave a comment.