Go Back

Lemon Vinaigrette

A bright and simple dressing that transforms any salad or dish into a delightful meal, packed with fresh flavor and versatility.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: American, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 1/4 cup extra-virgin olive oil For a richer finish, use slightly less and add a teaspoon of good butter when warm.
  • 3 tablespoons fresh lemon juice About 1 medium lemon.
  • 1 teaspoon Dijon mustard Helps emulsify and adds a gentle tang.
  • 1 small clove garlic, minced or pressed Optional; swap with 1/2 teaspoon garlic powder for a subtler flavor.
  • 1 teaspoon honey or maple syrup Balances the acidity; omit for a stricter healthy option.
  • 1/4 teaspoon fine sea salt Adjust to taste.
  • to taste black pepper Freshly ground black pepper To taste.
  • zest of half a lemon Zest of half a lemon For extra brightness; optional.

Method
 

Preparation
  1. Zest the lemon first and set the zest aside. Then cut and juice the lemon so you have about 3 tablespoons of fresh juice.
  2. In a small bowl or jar, add the lemon juice, Dijon mustard, minced garlic, and honey. Stir until the mustard and honey have dissolved into the juice.
  3. Slowly pour in the olive oil while whisking constantly. If using a jar, add all ingredients and shake vigorously for 15 to 20 seconds.
  4. Season with sea salt, fresh black pepper, and the reserved lemon zest. Taste and adjust as necessary.
  5. Let the vinaigrette rest for 5 minutes for the flavors to marry. Shake or whisk again before serving if needed.

Notes

Swap spinach for kale for a stronger flavor. Use white wine vinegar if a milder option is preferred. Can be stored in the fridge for up to 5 days.