LEMON VINAIGRETTE RECIPE
This lemon vinaigrette is light, zesty, and perfect for brightening up any salad. It’s quick to whisk together and made with fresh lemon juice, olive oil, and simple pantry staples.
Ingredients
- ¼ cup fresh lemon juice about 2 lemons
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup optional
- 1 small garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Combine Ingredients:
- In a small bowl or jar, whisk together lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
Add Olive Oil:
- Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified.
Adjust to Taste:
- Taste and adjust seasoning if needed—add more honey for sweetness or lemon juice for extra tang.
Serve or Store:
- Use immediately or store in the fridge in a sealed jar for up to 1 week. Shake before using.
Notes
Make Ahead:
Can be prepared in advance and kept in the fridge for up to 7 days. Shake well before each use. Customizing the Flavor:
Add a pinch of crushed red pepper flakes for heat or fresh herbs like parsley or thyme for a burst of freshness. Serving Suggestions:
Drizzle over mixed greens, grain bowls, roasted veggies, or use as a light marinade for chicken or fish. Allergy-Friendly Options:
Omit honey or use maple syrup for a vegan version. Use garlic-infused oil instead of raw garlic if sensitive. Storage Tips:
Store in a sealed glass jar in the refrigerator. Let it sit at room temperature for a few minutes before shaking and serving.
Can be prepared in advance and kept in the fridge for up to 7 days. Shake well before each use. Customizing the Flavor:
Add a pinch of crushed red pepper flakes for heat or fresh herbs like parsley or thyme for a burst of freshness. Serving Suggestions:
Drizzle over mixed greens, grain bowls, roasted veggies, or use as a light marinade for chicken or fish. Allergy-Friendly Options:
Omit honey or use maple syrup for a vegan version. Use garlic-infused oil instead of raw garlic if sensitive. Storage Tips:
Store in a sealed glass jar in the refrigerator. Let it sit at room temperature for a few minutes before shaking and serving.