Lemon Vinaigrette
A bright, zesty, and versatile dressing that elevates any salad with its perfect balance of acidity and richness.
Ingredients
- •1/4 cup fresh lemon juice (about 1 large lemon)
- •1 teaspoon lemon zest
- •1/2 cup extra virgin olive oil
- •1 teaspoon Dijon mustard
- •1 small clove garlic, minced
- •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, minced garlic, Dijon mustard, honey, salt, and black pepper.
- 2
Whisk the ingredients together vigorously until the honey is dissolved and the mustard is fully incorporated.
- 3
Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify the dressing until it becomes slightly thickened and creamy.
- 4
Taste the vinaigrette and adjust the seasoning with more salt or honey if needed, then serve immediately or store in the refrigerator.
- 5
Give the vinaigrette a quick shake or whisk before serving, as the oil may naturally separate after sitting.
💡 Chef tips
- For a creamier texture, use an immersion blender to combine the ingredients, which creates a more stable emulsion.
- Store the vinaigrette in a sealed glass jar in the refrigerator for up to one week; the olive oil may solidify when cold, so let it sit at room temperature for 10 minutes before using.
- Add a tablespoon of finely chopped fresh herbs like parsley, basil, or dill to customize the flavor profile for different salads.
✅ How it should turn out
The finished vinaigrette should be a bright, pale yellow emulsion with a silky texture, smelling intensely of fresh lemon and garlic with a perfectly balanced tangy and savory flavor.