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: 13,790
  • Success: 100%


Step 1: 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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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

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