Lemon Vinaigrette
This Lemon Vinaigrette is a bright, zesty, and versatile dressing that enhances salads, roasted vegetables, grain bowls, and even grilled proteins. Made with fresh lemon juice, olive oil, Dijon mustard, and a hint of honey, it strikes the perfect balance between tangy, savory, and slightly sweet. Best of all, it comes together in just 5 minutes!
Recipe Details
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: About ½ cup (4-6 servings)
Difficulty: Easy
Dietary Info: Vegan (with maple syrup), gluten-free
Ingredients
¼ cup fresh lemon juice (about 1-2 lemons)
½ cup extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey (or maple syrup for vegan option)
1 small garlic clove, minced or grated
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ tsp lemon zest (optional, for extra citrus flavor)
Instructions
Step 1: Mix the Ingredients (5 minutes)
1. In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper.
2. Slowly drizzle in the olive oil, whisking continuously, until the dressing emulsifies (becomes smooth and well combined).
Alternative Method: Add all ingredients to a jar with a tight-fitting lid and shake vigorously for about 30 seconds.
Step 2: Taste & Adjust
3. Taste and adjust seasoning:
Too tart: Add more honey or a splash of water.
Too thick: Thin with a little water or more lemon juice.
Needs more depth:Add a pinch of salt or extra Dijon mustard.
Step 3: Store & Serve
4. Use immediately or store in an airtight container in the fridge for up to 1 week. Shake or whisk before serving, as separation is natural.
Ways to Use Lemon Vinaigrette
Salads: Drizzle over leafy greens, grain salads, or pasta salads.
Vegetables: Toss with roasted or steamed veggies like asparagus, Brussels sprouts, or zucchini.
Grain Bowls: Mix into quinoa, rice, or farro bowls for extra flavor.
Proteins: Use as a marinade for chicken, fish, shrimp, or tofu.
Bread Dipping: Serve with crusty bread for a simple appetizer.
Cooking Notes & Tips
Best Oil to Use: Extra virgin olive oil provides the best flavor, but avocado oil works too.
Make It Creamy: Blend in 1-2 tbsp of Greek yogurt or mayonnaise for a creamier texture.
Extra Flavor: Add fresh herbs like chopped basil, parsley, or thyme.
Garlic Intensity: For a milder garlic flavor, let the dressing sit for 10-15 minutes before using.
Common Questions & Answers
Q: Can I use bottled lemon juice?
A:Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Q: How long does lemon vinaigrette last?
A:It stays fresh in the refrigerator for up to 1 week. Shake well before using.
Q: Can I double the recipe?
A:Yes! Just maintain the 1:2 ratio of lemon juice to olive oil.
Q: Why does my vinaigrette separate?
A:Separation is natural—just shake or whisk before serving.
Nutritional Information
Calories: 120
Protein: 0g
Carbohydrates: 2g
Fat: 14g
Fiber: 0g
Sugar: 1g
Sodium: 100mg
This Lemon Vinaigrette is an easy, go-to dressing that adds fresh, citrusy brightness to any dish. Enjoy!