Lemon Vinaigrette
The ultimate dressing for brightening up your salads and dishes! This easy Lemon Vinaigrette combines zesty lemon juice with rich olive oil for a refreshing flavor that elevates any meal. Perfect for drizzling over greens or using as a marinade, you’ll want to make this tonight!
Equipment
- Whisk
- Blender
- Grater
- Mixing Bowl
Ingredients
- 1/3 cup Extra virgin olive oil
- 1/4 cup Freshly squeezed lemon juice from 1 1/2 to 2 lemons
- 1/2 tsp Fine sea salt or to taste
- 1/4 tsp Black pepper freshly ground, more to taste
- 1 tsp Dijon mustard
- 1 medium clove Garlic 1 tsp grated or pressed
- 1/2 tsp Honey or maple syrup, optional to tame acidity
Instructions
- Begin by gathering all your ingredients. In a medium bowl, combine lemon juice, Dijon mustard, fine sea salt, black pepper, and the grated garlic. Use a whisk to mix these ingredients well until they are fully combined and emulsified. The mixture should become slightly thick and creamy as you whisk.
- Once the base is mixed, it's time to add the extra virgin olive oil. While whisking vigorously, slowly drizzle in the oil. This step is crucial, as it helps to create a beautiful emulsion, which is the key to a smooth vinaigrette.
- Continue whisking until the dressing is well blended. You should see a nice consistency that holds together. If you prefer a more hands-off approach, feel free to use a mason jar: simply add all the ingredients, seal it, and shake until emulsified!
- Take a moment to taste your vinaigrette. This is where you can adjust the flavors. If it’s too tangy, add a bit more olive oil. If it needs more brightness, add a little more lemon juice.
- Once you’ve reached the desired flavor, transfer the Lemon Vinaigrette to a mason jar or airtight container. This way, you can store any leftovers for later use.
- Refrigerate the vinaigrette if you won’t be using it right away. It’s best used fresh, but it can last for about a week in the fridge.
- If the dressing solidifies or separates in the refrigerator, don’t worry! Allow it to come to room temperature for a bit, then shake it up or whisk again to recombine before serving.
Notes
- Tip 1: Keep your leftover dressing in the fridge in a sealed container. It’s best used within a week for optimal freshness.
- Tip 2: While it’s not ideal to freeze this vinaigrette due to its emulsified nature, you can freeze the ingredients (without the oil) and mix them fresh when needed.
- Tip 3: This dressing pairs wonderfully with Mediterranean dishes, enhancing salads with ingredients like feta cheese, olives, and cucumbers.
- Tip 4: If your vinaigrette separates, simply whisk or shake it to bring it back together before serving.
- Tip 5: Don’t be afraid to experiment with different citrus juices or add herbs for a unique twist each time you make it.
- Tip 6: Adjust the thickness by altering the amount of olive oil to achieve your preferred texture.