Go Back

Lemon Dill Vinaigrette

A bright and balanced dressing featuring lemon, dill, and a hint of garlic, perfect for salads and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: Mediterranean
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/3 cup extra-virgin olive oil Swap half with avocado oil for a milder flavor.
  • 3 tablespoons fresh lemon juice About 1 large lemon; bottled lacks brightness.
  • 1 tablespoon white wine vinegar Can substitute with apple cider vinegar.
  • 1 teaspoon Dijon mustard Adds creaminess and helps emulsify.
  • 1 small garlic clove Finely minced or pressed; omit for a gentler dressing.
  • 2 tablespoons fresh dill Finely chopped; can swap with parsley for a different herb note.
  • 1 teaspoon honey or maple syrup Optional for balance.
  • to taste Salt Salt and freshly ground black pepper to taste.
  • 1 zest of 1 lemon For extra brightness.

Method
 

Preparation
  1. Zest and juice the lemon first so you don’t lose any of that citrus perfume.
  2. In a small bowl or glass jar, combine the lemon juice, white wine vinegar, Dijon mustard, minced garlic, honey (if using), and lemon zest. Whisk until the mixture is smooth and slightly glossy.
  3. Slowly stream in the olive oil while whisking vigorously, or seal the jar and shake for 30-45 seconds until you achieve a silky emulsion.
  4. Stir in the chopped fresh dill, then season with salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
  5. Let the dressing rest for at least 5 minutes before serving to allow the flavors to harmonize.

Notes

For a creamier texture, stir in 1-2 tablespoons of plain yogurt or mayonnaise. Store in an airtight jar in the refrigerator for up to 5 days.