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Lemon Vinaigrette

A quick and refreshing homemade lemon vinaigrette that brightens salads and grilled dishes.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: Mediterranean
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup extra-virgin olive oil or avocado oil for a milder flavor
  • 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest extra citrus perfume
  • 1 teaspoon Dijon mustard for silkiness and depth
  • 1 teaspoon honey or maple syrup (or 1/2 teaspoon monk fruit for keto)
  • 1 small garlic clove, minced adds warmth and personality
  • 1/2 teaspoon fine sea salt adjusted to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs optional (parsley, dill, or basil)

Method
 

Preparation
  1. Zest and juice the lemon into a small bowl. Close your eyes and inhale — the zest will smell like sunshine.
  2. Add the minced garlic, Dijon mustard, honey (or sweetener), salt, and pepper to the lemon. Whisk until the honey dissolves and the mixture feels slightly viscous.
  3. Slowly stream in the olive oil while whisking vigorously to emulsify. You will notice the mixture turn glossy and slightly thickened.
  4. Taste and adjust: add a pinch more salt to amplify, or a touch more honey to soften the acidity. If it’s too tart, a splash of water thins it without diluting the flavor.
  5. Stir in fresh herbs if using. Pour into a glass jar with a tight lid and refrigerate for up to a week; shake well before each use.

Notes

Use fresh lemon juice for vibrancy. Keep a small jar in the fridge for easy weeknight salads and quick meal boosts. This vinaigrette feels like a hug in a jar, perfect for various salads and grilled dishes.