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Lemon Vinaigrette Dressing

A bright and tangy dressing that transforms simple greens into a comforting and delicious meal. Quick to prepare and versatile in use, this Lemon Vinaigrette is perfect for salads, roasted vegetables, and marinades.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dressing, Sauce
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1/3 cup extra-virgin olive oil for peppery warmth; swap half with avocado oil for a milder taste.
  • 3 tablespoons fresh lemon juice about 1 large lemon, for that bright zip.
  • 1 teaspoon lemon zest optional, for extra perfume.
  • 1 teaspoon Dijon mustard helps emulsify and lends gentle tang; use whole-grain mustard for texture.
  • 1 teaspoon honey or maple syrup balances the acidity; omit for vegan option or use agave syrup.
  • 1 small clove garlic, finely grated or 1/4 teaspoon garlic powder in a pinch.
  • to taste Salt and freshly ground black pepper start small and adjust.
  • a pinch red pepper flakes optional, for a cozy, warming finish.

Method
 

Preparation
  1. Wash and zest one lemon, then squeeze to yield about 3 tablespoons of juice. The zest will smell floral and sharp.
  2. In a small bowl or jar, combine the lemon juice, lemon zest, Dijon mustard, honey, and grated garlic. Stir until the honey and mustard begin to dissolve.
  3. Slowly drizzle in the olive oil while whisking constantly, or add the oil to the jar and screw on the lid and shake vigorously. The mixture should emulsify into a pale, slightly thickened vinaigrette.
  4. Season with salt, black pepper, and a pinch of red pepper flakes if using. Taste and adjust as needed.
  5. Let the dressing sit for at least 5 minutes so the garlic and lemon marry; stir or shake again before serving.

Notes

Use freshly squeezed lemon juice for the cleanest flavor. Warm the mustard in the lemon juice first for easier emulsification.