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Lemon Shallot Vinaigrette

A bright and tangy dressing perfect for salads, that brings comfort and flavor to any meal.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Condiment, Dressing
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the vinaigrette
  • 3 tablespoons fresh lemon juice (about 1 large lemon) for the brightest flavor
  • 1 small shallot, finely minced shrill and sweet; swap with a tablespoon of red onion if needed
  • 1/2 teaspoon Dijon mustard adds silkiness (substitute with whole-grain mustard for texture)
  • 1 teaspoon honey or maple syrup balances acidity; skip for a lower-sugar, healthy option
  • 1/2 cup extra-virgin olive oil or use light olive oil for a milder taste
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon lemon zest (optional) for extra zing
  • pinch of crushed red pepper (optional) for warmth
  • 1 tablespoon chopped fresh herbs (parsley, tarragon, or dill) (optional) to make it a festive treat

Method
 

Preparation
  1. Zest and juice the lemon. Hold the lemon over your bowl so the aroma lifts and brightens the kitchen.
  2. Mince the shallot finely.
  3. In a small bowl, combine lemon juice, Dijon mustard, honey, and a pinch of salt. Stir until the honey dissolves.
  4. Slowly drizzle in the olive oil while whisking vigorously until the vinaigrette emulsifies.
  5. Stir in minced shallot, lemon zest (if using), and cracked black pepper. Taste and adjust seasonings.
  6. Let rest for at least 5 minutes for flavors to marry or refrigerate in a sealed jar for up to a week.

Notes

For a creamier version, whisk in 2 tablespoons of Greek yogurt or mayonnaise.