Easy Lemon Vinaigrette Dressing (Printer-Friendly)
Bright, zesty dressing with fresh lemon, olive oil, and Dijon mustard. Ready in 5 minutes.
# What You'll Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
→ Flavorings
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional)
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey or maple syrup (if using), and minced garlic until thoroughly blended.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion, or add all ingredients to a jar, seal tightly, and shake vigorously until combined.
03 - Add sea salt and freshly ground black pepper. Taste the dressing and adjust seasoning as needed to achieve desired flavor balance.
04 - Use immediately on salads, vegetables, or grilled meats, or transfer to a sealed container and refrigerate for up to 1 week. Shake well before each use to recombine.
# Expert Advice:
01 -
- It comes together faster than you can chop the vegetables for your salad
- The freshness of real lemon juice makes store bought versions taste strangely flat in comparison
02 -
- The dressing will solidify in the refrigerator because olive oil hardens when cold
- Taking it out 20 minutes before serving and giving it a serious shake brings it back to life
03 -
- Double the recipe and keep a jar in the fridge for instant salad motivation on busy weeknights
- If the dressing tastes too sharp, add another teaspoon of honey one at a time until it balances