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Lemon Vinaigrette

Bright, tangy, and effortless, this Lemon Vinaigrette elevates simple salads and meals with its refreshing flavors and pantry-friendly ingredients.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dressing, Sauce
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dressing Base
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon) Bright and fragrant.
  • 3/4 cup extra-virgin olive oil Use a fruity one for a softer finish.
  • 1 teaspoon Dijon mustard For body and a gentle tang; swap with whole-grain mustard for texture.
  • 1 teaspoon honey or maple syrup Balances the acid; use maple for a vegan twist.
  • 1 small garlic clove, minced Optional but comforting.
  • 1 small shallot, minced Adds sweetness; substitute with 1 tablespoon red onion if needed.
  • Salt and freshly ground black pepper To taste.
  • Fresh herbs (optional): chopped parsley, basil, or dill For a garden-fresh note.

Method
 

Preparation
  1. Zest and squeeze: Using a microplane, zest one lemon before juicing so you can catch the aromatic oils. Measure 1/4 cup lemon juice.
  2. Combine the base: In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey or maple syrup, minced shallot, and garlic.
  3. Emulsify: Slowly pour in the olive oil while whisking vigorously, or add the oil to the jar and shake hard for 15 to 20 seconds until emulsified.
  4. Season and taste: Add salt and pepper in small increments, tasting as you go.
  5. Add herbs if using: Fold in chopped parsley or basil.
  6. Store or serve: Use immediately or refrigerate in a sealed jar for up to one week.

Notes

For a creamier version, stir in 1 tablespoon plain yogurt or soft goat cheese. This vinaigrette is quick to prepare and stores well for up to a week.