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Lemon Vinaigrette

A bright and zesty dressing that enhances salads, roasted vegetables, and grilled dishes with its clean acidity and delicious flavor.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vinaigrette Base
  • 1/4 cup fresh lemon juice (about 1 large lemon) Use more for extra zip.
  • 3/4 cup extra-virgin olive oil Substitute half with avocado oil for a milder taste.
  • 1 teaspoon Dijon mustard For emulsification and a gentle tang; swap with whole-grain mustard for texture.
  • 1 teaspoon honey or maple syrup Balances acidity; skip for a vegan version.
  • 1 small clove garlic, finely minced or grated Optional, but deliciously savory.
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon freshly ground black pepper
  • 1 lemon zest of, for garnish Optional for extra citrus aroma.
  • to taste Fresh herbs (optional): chopped parsley, dill, or basil For a herby twist.

Method
 

Preparation
  1. Wash and zest one lemon first, then cut it in half and juice until you have about 1/4 cup of fresh lemon juice.
  2. In a small bowl or mason jar, add the lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Taste the mixture.
  3. Slowly whisk in the olive oil in a steady stream if using a bowl; if using a jar, add the oil, close the lid tightly, and shake vigorously.
  4. Stir in lemon zest and any chopped herbs. Adjust seasoning with a pinch more salt, a drizzle more honey if too tart, or another squeeze of lemon if you want extra brightness.
  5. Let the vinaigrette sit at room temperature for 10 minutes before serving.

Notes

Use room-temperature ingredients for smooth emulsification. For a creamier feel, stir in 1–2 tablespoons of Greek yogurt or mayonnaise.