Go Back

Lemon Dill Vinaigrette

Bright and herb-smothered dressing perfect for salads and grilled dishes, featuring tangy lemon and fresh dill.
Print Recipe Pin Recipe
Prep Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Condiment, Dressing
Cuisine: Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • 1/3 cup extra virgin olive oil or light-flavored oil for a milder taste
  • 3 tablespoons fresh lemon juice about 1 large lemon; zest it too, if you love extra brightness
  • 1 tablespoon white wine vinegar or apple cider vinegar optional for extra tang
  • 1 teaspoon Dijon mustard helps emulsify and adds depth
  • 1 teaspoon honey or maple syrup omit for vegan option
  • 2 tablespoons finely chopped fresh dill loosely packed; dried dill can be substituted at 1 teaspoon
  • 1 small garlic clove grated or very finely minced; or 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • A pinch of red pepper flakes optional for warmth

Method
 

Preparation
  1. Gather and measure your ingredients so the dressing comes together effortlessly.
  2. In a small bowl or jar, add the lemon juice, vinegar (if using), Dijon mustard, honey, grated garlic, and a pinch of salt and pepper. Whisk until the honey and mustard dissolve.
  3. Slowly stream in the olive oil while whisking vigorously to create a smooth emulsion.
  4. Stir in the chopped fresh dill and red pepper flakes if using. Taste and adjust for brightness or sweetness.
  5. Let the vinaigrette rest for at least 10 minutes to allow the dill to infuse.

Notes

This vinaigrette can be stored in a sealed jar in the refrigerator for up to 5 days. Shake well before using.