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Quick Lemon Vinaigrette

A bright and simple vinaigrette that adds a splash of sunshine to any dish, ready in under five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American, Mediterranean
Calories: 79
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 1/3 cup extra-virgin olive oil or light olive oil for a milder taste; use avocado oil for a neutral flavor.
  • 3 tablespoons freshly squeezed lemon juice about 1 large lemon; bottled works in a pinch, but fresh is brighter.
  • 1 teaspoon Dijon mustard helps emulsify and adds tang; swap with whole-grain mustard for texture.
  • 1 teaspoon honey or maple syrup balances the acidity; omit for a sugar-free, savory option.
  • 1/2 teaspoon fine sea salt adjust to taste; flaky salt works nicely for finishing.
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, finely minced or grated optional; for a savory kick.
  • 1/2 piece lemon zest optional; for extra citrus perfume.

Method
 

Preparation
  1. Zest half a lemon if using, then cut and squeeze until you have about 3 tablespoons of fresh juice.
  2. In a small bowl, jar, or mason jar with a lid, add the lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
  3. Whisk or stir until the mustard and honey begin to dissolve and the mixture looks glossy.
  4. While whisking constantly, slowly drizzle in the olive oil to build an emulsion.
  5. If using a jar, add the oil, secure the lid, and shake vigorously.
  6. Taste and adjust the seasoning as needed.
  7. Stir in lemon zest and any fresh herbs, then let the vinaigrette rest for 5 to 10 minutes before using.

Notes

For herbaceous twist, add a tablespoon of finely chopped parsley or basil. For creaminess, stir in 1 tablespoon of Greek yogurt.