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Lemon Vinaigrette

Lemon Vinaigrette
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A bright, tangy, and easy-to-make Lemon Vinaigrette that combines fresh lemon juice, extra virgin olive oil, Dijon mustard, and natural sweeteners to create a versatile dressing perfect for salads, roasted vegetables, grain bowls, and marinades.

Ingredients

Scale

Main Ingredients

  • 3 tablespoons fresh lemon juice (from 1–2 lemons)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Squeeze the Lemon: Start by freshly squeezing the juice from one or two lemons to get about three tablespoons. Fresh juice is key to achieving that bright and vibrant flavor, so skip bottled lemon juice if possible.
  2. Whisk the Mustard and Honey: In a small bowl, combine the Dijon mustard and honey. Whisk them together until fully blended; this helps the dressing emulsify later on and adds a pleasant tangy sweetness.
  3. Add Lemon Juice and Garlic: Pour in the fresh lemon juice and minced garlic to the mustard-honey mixture. Stir everything together, allowing the flavors to meld before adding the oil.
  4. Slowly Incorporate Olive Oil: While whisking constantly, slowly drizzle in the olive oil. This slow addition helps the olive oil blend seamlessly with the acidic ingredients, creating a smooth and creamy vinaigrette.
  5. Season with Salt and Pepper, Taste: Finally, add salt and freshly ground black pepper to taste. Whisk one last time, then taste and adjust seasoning as needed—it should be tangy with a hint of sweetness and a balanced salty edge.

Notes

  • Use freshly squeezed lemon juice and good quality extra virgin olive oil for the best flavor.
  • Whisk vigorously while adding olive oil to ensure a creamy, emulsified dressing.
  • Adjust honey or sweetener gradually to balance the sharpness of lemon juice to your preference.
  • Bring all ingredients to room temperature before mixing for smoother blending.
  • Store leftover vinaigrette in a sealed container in the refrigerator for up to one week; shake or whisk well before each use.
  • Freezing is not recommended as olive oil can solidify and change texture.
  • No reheating needed; serve chilled or at room temperature.

Nutrition

Keywords: lemon vinaigrette, lemon dressing, salad dressing, vinaigrette, healthy dressing, easy vinaigrette, citrus dressing

Find it online: https://emillycooks.com/lemon-vinaigrette/