Ina Garten Lemon Vinaigrette Dressing (Printer-Friendly)
Fresh, tangy dressing made with lemon juice, olive oil, and Dijon mustard for salads and marinades.
# What You'll Need:
→ Vinaigrette Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon honey (optional, for sweetness)
# How to Make It:
01 - In a small bowl or glass jar, combine the lemon juice, Dijon mustard, sea salt, black pepper, and honey if using.
02 - Slowly whisk in the olive oil in a thin, steady stream until the dressing is fully emulsified and smooth.
03 - Taste the vinaigrette and adjust salt, pepper, or lemon juice as needed to balance the flavor.
04 - Serve immediately over salads or roasted vegetables, or store in a sealed container in the refrigerator for up to 1 week. Shake or whisk well before each use.
# Expert Advice:
01 -
- It takes exactly five minutes and makes anything it touches taste like you actually tried.
- The honey is optional, but that touch of sweetness balances the lemon in a way that keeps you going back for another forkful.
02 -
- The dressing will separate in the refrigerator, which is completely normal and just means you need to shake or whisk it before using.
- If you add minced garlic, let it sit in the lemon juice for five minutes before adding the oil to mellow its sharp bite.
03 -
- The ratio of oil to acid is two to one here, and once you memorize that, you can swap lemon for lime, vinegar, or even orange juice with confidence.
- Whisking the oil in slowly rather than dumping it all at once is the difference between a silky dressing and a broken, greasy one.