Go Back

Easy Lemon Vinaigrette

This quick and versatile lemon vinaigrette dressing brings a bright and balanced flavor to salads and can be made in just five minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: French, Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 3 tablespoons fresh lemon juice (about one large lemon) Use Meyer lemons for a sweeter note.
  • 1/2 cup extra virgin olive oil Swap half with avocado oil for a lighter flavor.
  • 1 teaspoon Dijon mustard Use grainy mustard for texture.
  • 1 small clove garlic, finely minced Optional; roast the garlic for a mellower taste.
  • 1 teaspoon honey or maple syrup Omit for a vegan option or swap for agave.
  • 1/2 teaspoon fine sea salt, or to taste Use fleur de sel for finishing.
  • 1/4 teaspoon freshly ground black pepper A pinch of red pepper flakes can be used for heat.
  • 1 zest of one lemon For extra fragrance (optional).

Method
 

Preparation
  1. Zest the lemon first (if using), then halve and juice it into a small bowl.
  2. Add Dijon mustard and honey to the lemon juice and whisk until well combined.
  3. Mince the garlic finely and add it to the lemon mixture along with salt and pepper.
  4. Slowly stream in the olive oil while whisking vigorously until emulsified.
  5. Taste and adjust seasoning as needed.
  6. If using, fold in chopped parsley or chives for a springy flavor.
  7. Store in an airtight jar in the refrigerator.

Notes

This vinaigrette can be refrigerated for up to a week. Shake or whisk to re-emulsify before using. Do not freeze.