Lemon Vinaigrette
A bright, zesty, and versatile dressing that elevates any salad or roasted vegetable with a burst of citrus flavor.
👥 4 servings⏱ Prep 5′🔥 Cook 30′⚡ 180 kcal per serving
Ingredients
- •0.25 cup fresh lemon juice (about 2 lemons)
- •0.75 cup extra virgin olive oil
- •1 teaspoon Dijon mustard
- •1 clove garlic, minced
- •0.5 teaspoon kosher salt
- •0.25 teaspoon freshly ground black pepper
- •1 teaspoon honey or maple syrup (optional)
Instructions
- 1
In a small bowl or glass measuring cup, whisk together the fresh lemon juice, minced garlic, Dijon mustard, salt, pepper, and honey if using.
- 2
Slowly pour in the extra virgin olive oil while whisking constantly until the mixture is fully emulsified and slightly creamy.
- 3
Taste the vinaigrette and adjust seasoning with a pinch more salt or lemon juice if needed before serving.
💡 Chef tips
- For an easy alternative, place all ingredients in a small mason jar with a tight-fitting lid and shake vigorously until combined.
- Store leftover vinaigrette in a sealed jar in the refrigerator for up to one week; let it come to room temperature and shake well before using since the oil may solidify when chilled.
- Use high-quality extra virgin olive oil since it forms the backbone of the flavor profile in this simple dressing.
✅ How it should turn out
The finished vinaigrette should be vibrant, glossy, and perfectly emulsified with a sharp, tangy citrus kick balanced by smooth olive oil and a hint of garlic.