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Lemon Vinaigrette

A bright, tangy dressing that elevates salads, grilled vegetables, and marinades with fresh lemon juice and olive oil.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Salad Dressing
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the vinaigrette
  • 1/3 cup extra-virgin olive oil For the smoothest mouthfeel; try light-tasting olive oil for a milder note.
  • 3 tablespoons fresh lemon juice About 1 large lemon; always juice fresh for the brightest flavor.
  • 1 teaspoon lemon zest Optional, for extra perfume.
  • 1 teaspoon Dijon mustard Acts as an emulsifier and adds a gentle tang; swap with whole-grain mustard for texture.
  • 1 teaspoon honey or maple syrup Adjust to taste — balances acidity; omit for vegan if using maple syrup.
  • 1 small clove garlic Finely minced or grated; roasted garlic gives a sweeter, softer flavor.
  • 1/2 teaspoon kosher salt Or to taste.
  • 1/4 teaspoon freshly ground black pepper
  • a pinch red pepper flakes Optional, for a warm finish.

Method
 

Preparation
  1. Zest and juice your lemon first. The aroma of zest is the first hint of what’s to come — bright and floral.
  2. In a small bowl or mason jar, combine the lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, pepper, and red pepper flakes if using. Stir or shake briefly to dissolve the salt.
  3. Slowly pour in the olive oil while whisking vigorously, or add the oil to the jar and secure the lid, then shake hard for 20 to 30 seconds.
  4. Taste and adjust: add more honey if it’s too tart, more salt if it needs brightness, or an extra splash of lemon for punch.
  5. Let the dressing rest for at least 5 minutes (or up to an hour) so the garlic mellows and the flavors meld. Shake again before serving.

Notes

For additional flavor variations, try stirring in chopped fresh herbs, folding in Greek yogurt for creaminess, or using cayenne for a spicy kick. Always use fresh lemons for the best flavor.