The Best Lemon Vinaigrette Dressing
A light, refreshing homemade vinaigrette that adds vibrant flavors to salads and dishes with a perfect balance of zesty lemon and creamy olive oil.
Ingrédients
Dressing Base Ingredients
- 1/2 cup Extra Virgin Olive Oil Adds richness and a smooth texture
- 1/4 cup Fresh Lemon Juice Freshly squeezed for zesty flavor
- 1 tablespoon Dijon Mustard Helps emulsify the dressing and adds tang
- 1 teaspoon Honey or Maple Syrup Balances the acidity of the lemon
- 1 clove Garlic, minced Adds depth and savory flavor
Seasoning
- to taste Salt Enhances all flavors
- to taste Pepper Enhances all flavors
Optional Ingredients
- 1 teaspoon Lemon Zest Adds an extra burst of lemon flavor
- 1/4 cup Fresh Herbs Chopped parsley or basil for added flavor
Instructions
Preparation
- Gather all your ingredients and tools. Ensure your fresh lemon is room temperature for ease of juicing, and have your whisk ready to go.
- Cut the lemon in half and squeeze out the juice. You can also use a juicer if you have one to extract every last drop while avoiding seeds.
- In a medium bowl, whisk together the freshly squeezed lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic until everything is well combined.
Mixing
- With the whisk steadily mixing, slowly drizzle in the extra virgin olive oil to create a smooth emulsion.
- Add salt and pepper gradually, tasting as you go to find the right balance.
- Fold in the lemon zest and any chopped fresh herbs if using.
Storage
- Pour the vinaigrette into a jar with a tight-fitting lid, shake it before serving, and refrigerate for at least 30 minutes to let the flavors meld.
Serving
- Drizzle generously over salads or use as a marinade for meats and vegetables.
Notes
The vinaigrette can be stored in an airtight container in the refrigerator for up to a week. Do not freeze as it may alter the texture.