Easy Lemon Vinaigrette Dressing (Print)

A bright, zesty vinaigrette perfect for salads, vegetables, or grilled meats, bringing fresh lemony tang to any dish.

# Ingredient List:

→ Base

01 - 1/4 cup freshly squeezed lemon juice (approximately 2 lemons)
02 - 1/2 cup extra-virgin olive oil

→ Flavorings

03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or pure maple syrup (optional, for balanced sweetness)
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - In a small bowl or glass jar, combine the lemon juice, Dijon mustard, honey or maple syrup (if using), and minced garlic. Whisk thoroughly until the mixture is uniform and the mustard has fully dissolved.
02 - While whisking continuously, slowly drizzle the olive oil into the mixture in a thin stream. Alternatively, place all ingredients in a sealed jar and shake vigorously for 30-60 seconds until the dressing becomes thickened and creamy.
03 - Add the sea salt and freshly ground black pepper. Taste the dressing and adjust the seasoning as desired. Add additional honey or maple syrup for more sweetness, or lemon juice for more acidity.
04 - Use immediately or transfer to an airtight container and refrigerate for up to 1 week. The oil may solidify when cold—bring to room temperature and shake well before each use to re-emulsify.

# Expert Suggestions:

01 -
  • Makes store-bought dressings seem completely unnecessary once you taste the difference
  • Ready in five minutes flat with ingredients you probably already have
  • The emulsification technique works for endless vinaigrette variations
02 -
  • The dressing will separate in the fridge, but a quick shake brings it right back to life
  • Fresh lemon juice is non-negotiable here, nothing else gives that same vibrant punch
  • If the dressing tastes too sharp, let it sit for 10 minutes before adding more sweetener
03 -
  • Whisking in a bowl gives you more control, but shaking in a jar is perfect for lazy weekdays
  • Taste your lemon first, some are more acidic than others and may need less honey
  • A mortar and pestle makes the garlic paste more evenly distributed than mincing

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