Lemon Vinaigrette
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more!
Prep: 5min
Yield: 6
Ingredients:
- 1/4 cup fresh lemon juice
- 1 small garlic clove (grated)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt (more to taste)
- Freshly ground black pepper
- 1/2 teaspoon honey
- 1/4 to 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fresh or dried thyme (optional)
Instruction:
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Lemon Vinaigrette Recipe
This lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes!
Prep: 10min
Total: 10min
Yield: 6
Serving Size: 2 tbsp
Nutrition Facts: servingSize 2 tbsp, calories 111 kcal, Carbohydrate 1 g, Protein 1 g, Fat 12 g, Saturated Fat 2 g, Sodium 10 mg, Fiber 1 g, Sugar 1 g
Ingredients:
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey (or maple syrup)
- 1 garlic cloves (minced)
- salt and pepper (to taste)
Instruction:
- Add all of the ingredients to a small bowl and whisk together.
Lemon Vinaigrette
This zesty classic has a sweet twist.
Prep: 300sec
Total: 300sec
Serving Size: Serves 4
Nutrition Facts: Saturated Fat 1.9 g, unSaturated Fat 0.0 g, Carbohydrate 2.6 g, Sugar 1.4 g, servingSize Serves 4, Protein 0.2 g, Fat 13.6 g, calories 128 cal, Sodium 70.7 mg, Fiber 0.5 g, Cholesterol 0 mg
Ingredients:
- 1 large or 2 medium lemons
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Instruction:
- Squeeze the juice from 1 large or 2 medium lemons until you have 1/4 cup. Place the lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or small jar. Whisk or seal the jar and shake to combine.
- Add 1/4 cup extra-virgin olive oil. Whisk or seal the jar and shake until combined and emulsified.
How to Make Lemon Vinaigrette – Quick and Easy Salad Dressing Recipe
FAQ
What is lemon vinaigrette made of?
How to make a Gordon Ramsay vinaigrette?
Why is my lemon vinaigrette bitter?
