Go Back

Lemon Vinaigrette

A delicious and simple dressing that adds a burst of flavor to salads and grilled veggies, perfect for busy weeknight meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Salad Dressing
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup Fresh lemon juice (about 2 lemons) Best when fresh
  • 1/2 cup Olive oil Use good-quality extra virgin
  • 1 teaspoon Dijon mustard Helps emulsify the vinaigrette
  • 1 teaspoon Honey Balances the acidity of lemon
  • 1 clove Garlic (minced) Adds flavor
  • 1/2 teaspoon Salt Adjust to taste
  • 1/4 teaspoon Black pepper Adjust to taste

Method
 

Preparation
  1. Juice your lemons to get about 1/4 cup of fresh juice.
  2. In a medium bowl, whisk together the Dijon mustard and honey until combined.
  3. Chop one clove of garlic finely and add it to the bowl, mixing it in with the Dijon and honey.
  4. Whisk in your freshly squeezed lemon juice, combining everything well.
  5. While whisking, slowly drizzle in the olive oil until the dressing is emulsified and creamy.
  6. Add salt and black pepper to taste, mixing well.
  7. Taste your vinaigrette and adjust any seasonings as necessary.

Notes

Let the vinaigrette sit for a bit to meld flavors. Store in an airtight container in the fridge for up to a week. Use a mason jar for easy storage and shaking.