Easy Lemon Vinaigrette Dressing (Printable View)
A bright, zesty vinaigrette perfect for salads, vegetables, or grilled meats, bringing fresh lemony tang to any dish.
# What You’ll Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
→ Flavorings
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional, for sweetness)
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
# Cooking Steps:
01 - In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey or maple syrup (if using), and minced garlic until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously, or add all ingredients to a jar, seal, and shake vigorously until emulsified.
03 - Season with salt and pepper. Taste and adjust seasoning as needed.
04 - Use immediately or store in the refrigerator in a sealed container for up to 1 week. Shake well before each use.
# Expert Tips:
01 -
- Takes literally five minutes and costs a fraction of store bought versions
- The emulsion stays perfectly blended for days, no shaking needed before serving
02 -
- Whisking the oil in slowly creates a stable emulsion that stays blended longer than just throwing everything together
- Letting the dressing sit for 30 minutes allows the garlic to mellow and all the flavors to meld beautifully
03 -
- Room temperature ingredients emulsify more easily than cold ones straight from the refrigerator
- A small immersion blender creates the smoothest, most restaurant like texture if you want to get fancy