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Easy Homemade Lemon Vinaigrette

easy homemade lemon vinaigrette - featured image

A fresh, tangy, and budget-friendly lemon vinaigrette made with simple pantry staples. Perfect for salads, roasted veggies, or as a quick marinade.

Ingredients

Scale
  • 2 tablespoons fresh lemon juice (about 30 ml)
  • 1/3 cup extra virgin olive oil (80 ml)
  • 1 teaspoon honey or maple syrup (5 ml) – optional but recommended
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 small clove garlic, finely minced or grated
  • 1/4 teaspoon salt (1.5 grams)
  • Freshly ground black pepper, to taste
  • Optional add-ins: fresh herbs (parsley, basil, thyme), red pepper flakes, minced shallot (about 1 tablespoon)

Instructions

  1. Roll the lemons firmly on the counter to loosen the juice. Cut them in half and squeeze about 2 tablespoons (30 ml) of fresh lemon juice into a small bowl or jar. Remove any seeds.
  2. Stir in 1 teaspoon (5 ml) Dijon mustard, 1 teaspoon (5 ml) honey or maple syrup, and 1 small clove minced garlic.
  3. Add 1/4 teaspoon (1.5 grams) salt and a few grinds of freshly ground black pepper. Adjust salt later if needed.
  4. Slowly whisk in 1/3 cup (80 ml) extra virgin olive oil while whisking briskly to create a smooth emulsion. Alternatively, add oil to jar, close lid tightly, and shake vigorously for about 30 seconds.
  5. Taste and adjust seasoning. Add more honey or maple syrup if too tart, or whisk in a splash of water to loosen if too thick.
  6. Stir in optional add-ins like chopped fresh herbs, red pepper flakes, or minced shallot if desired.
  7. Use immediately or store in the fridge up to one week. Shake or whisk again before using.

Notes

Add the olive oil slowly to prevent separation and create a smooth emulsion. Fresh lemon juice is preferred over bottled for best flavor. Let minced garlic sit in lemon juice for 5 minutes before adding oil to mellow harshness. Shake or whisk before each use as natural separation occurs. Store in fridge up to one week.

Nutrition

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