Why You’ll Love This Recipe
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Fresh and Zesty: Bursting with natural lemon flavor.
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Easy to Make: Just a few pantry ingredients whisked together.
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Versatile: Perfect for salads, marinades, and drizzling over veggies.
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Healthy: Made with heart-healthy olive oil and fresh lemon juice.
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Customizable: Adjust acidity and seasoning to taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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¼ cup fresh lemon juice (about 1-2 lemons)
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½ cup extra virgin olive oil
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup (optional for sweetness)
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1 clove garlic, minced
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Salt and freshly ground black pepper, to taste
Directions
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Combine Ingredients: In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey (if using), and minced garlic.
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Add Olive Oil: Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
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Season: Add salt and pepper to taste and whisk again.
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Serve or Store: Use immediately or store in a sealed container in the refrigerator for up to one week. Shake or whisk before using.
Servings and Timing
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Yield: About ¾ cup dressing
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Prep Time: 5 minutes
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Total Time: 5 minutes
Variations
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Herb-Infused: Add chopped fresh herbs like basil, thyme, or oregano.
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Spicy Kick: Stir in red pepper flakes or a dash of hot sauce.
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Creamy Version: Blend in a tablespoon of Greek yogurt or mayonnaise.
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Garlic-Free: Omit garlic for a milder flavor.
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Balsamic Twist: Substitute half of the lemon juice with balsamic vinegar.
Storage/Reheating
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Storage: Keep refrigerated in a sealed jar for up to one week.
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Reheating: Serve chilled or at room temperature; no heating needed.
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Shake Well: Re-whisk or shake before each use as ingredients may separate.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is preferred for best flavor, but bottled can be used in a pinch.
How do I prevent separation?
Emulsify well by slowly adding oil while whisking; shake before use if separated.
Can I make this dressing ahead?
Yes, it keeps well for up to one week refrigerated.
Is this dressing keto-friendly?
Yes, it’s low-carb and made with healthy fats.
Can I double the recipe?
Absolutely, just double all ingredients.
Can I use other oils?
Yes, avocado or grapeseed oil work well as substitutes.
How tangy is the dressing?
It has a bright lemony tang balanced with oil and a touch of sweetness.
Can I add vinegar instead of lemon juice?
Yes, white wine or apple cider vinegar can be used but flavor will differ.
Is this dressing vegan?
Yes, all ingredients are plant-based.
Can I use this as a marinade?
Yes, it works great for marinating chicken, fish, or vegetables.
Conclusion
Lemon Vinaigrette is a fresh, simple, and versatile dressing that brightens up any dish with its citrusy zing. Easy to prepare and customize, it’s a healthy addition to your salad and meal repertoire, bringing a burst of sunshine to your plate every time.
Lemon Vinaigrette
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: ¾ cup dressing
- Category: Salad Dressing
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Description
Lemon Vinaigrette is a bright and tangy dressing made with fresh lemon juice, extra virgin olive oil, and simple seasonings. This easy-to-make, versatile dressing adds a refreshing citrus flavor to salads, roasted vegetables, and grilled meats, making it a kitchen essential for healthy, flavorful meals.
Ingredients
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¼ cup fresh lemon juice (about 1-2 lemons)
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½ cup extra virgin olive oil
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup (optional for sweetness)
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1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
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In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey (if using), and minced garlic.
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Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
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Season with salt and pepper to taste, then whisk again.
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Use immediately or store in a sealed container in the refrigerator for up to one week. Shake or whisk before each use.
Notes
Add fresh chopped herbs like basil, thyme, or oregano for an herb-infused variation.For a spicy kick, stir in red pepper flakes or a dash of hot sauce.Make a creamy version by blending in Greek yogurt or mayonnaise.Omit garlic for a milder, garlic-free dressing.Substitute half the lemon juice with balsamic vinegar for a tangy balsamic twist.
