Lemon Vinaigrette
A bright, zesty, and versatile dressing that elevates any salad with its clean, citrus-forward 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 fresh lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper.
- 2
Whisk the ingredients vigorously until the mustard and honey are fully dissolved into the lemon juice.
- 3
Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing until it becomes slightly thick and creamy.
- 4
Taste the vinaigrette and adjust the seasoning with more salt or lemon juice if desired.
- 5
Serve immediately over your favorite greens or store in the refrigerator for later use.
💡 Chef tips
- For a creamier texture, use an immersion blender to combine the ingredients, which creates a more stable emulsion.
- Store the vinaigrette in an airtight glass jar in the refrigerator for up to one week; shake well before serving as the oil may separate.
- If you prefer a milder flavor, add a finely minced shallot and let it macerate in the lemon juice for 10 minutes before adding the oil.
✅ How it should turn out
The finished vinaigrette should be a bright, pale yellow emulsion that smells intensely citrusy and tastes perfectly balanced between sharp acidity and smooth, fruity olive oil.