Lemon Vinaigrette
A bright, zesty, and versatile dressing that elevates any salad with its clean, citrusy profile.
Ingredients
- •1/3 cup extra virgin olive oil
- •3 tablespoons fresh lemon juice
- •1 teaspoon lemon zest
- •1 teaspoon Dijon mustard
- •1/2 teaspoon honey or maple syrup
- •1/4 teaspoon kosher salt
- •1/8 teaspoon freshly cracked black pepper
Instructions
- 1
In a small mixing bowl or a glass jar, combine the lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
- 2
Whisk the ingredients together vigorously until the mustard and honey are fully dissolved into the lemon juice.
- 3
Slowly drizzle in the olive oil while whisking constantly to create a stable, creamy emulsion.
- 4
Taste the vinaigrette and adjust the seasoning with an extra pinch of salt or a drop more honey if the lemon is too sharp.
- 5
Serve immediately over your favorite greens or store in the refrigerator for later use.
💡 Chef tips
- For the best emulsion, use a small glass jar with a tight-fitting lid and shake it vigorously instead of whisking.
- This vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days; simply shake well before serving as the oil may separate.
- Add a finely minced clove of garlic or a teaspoon of fresh minced herbs like parsley or thyme to customize the flavor profile.
✅ How it should turn out
The finished vinaigrette should be a pale yellow, slightly thickened emulsion that smells intensely fresh and tastes perfectly balanced between bright acidity and smooth, savory olive oil.