Lemon Vinaigrette Dressing
Whether you’re tossing it into a salad, drizzling it over grilled veggies, or using it as a zesty marinade, this dressing is that simple kitchen staple you didn’t realize you were missing—until now.
Equipment
- Small mixing bowl
- Whisk
- Citrus juicer or reamer
- Garlic press or microplane
- Measuring spoons & cup
- Jar with lid (optional)
Ingredients
- 1/4 cup fresh lemon juice about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic finely minced or grated
- 1/2 teaspoon honey optional, for balance
- Salt to taste
- Freshly ground black pepper to taste
Instructions
Step 1: Juice the Lemons
- Roll the lemons on the counter with your palm to loosen them up—this helps release more juice.
- Slice them in half and use a citrus juicer or reamer to extract the juice into a small bowl or measuring cup.
- Strain the juice if you want to remove pulp or seeds.
- Pro Tip: Fresh lemon juice has the best flavor—don’t substitute with bottled if you want that fresh, tangy kick.
Step 2: Mince the Garlic
- Peel one garlic clove and finely mince it with a knife or press it through a garlic press.
- For an even smoother texture, use a microplane grater to create a garlic paste.
- Pro Tip: If you're sensitive to raw garlic, let it sit in the lemon juice for 5 minutes—it helps mellow the sharpness.
Step 3: Add Everything to a Bowl
- In a medium mixing bowl, combine the lemon juice, garlic, Dijon mustard, and honey (if using).
- Whisk until everything looks well blended and smooth.
Step 4: Slowly Whisk in the Olive Oil
- Start pouring in the olive oil very slowly, in a thin stream, while whisking continuously.
- Keep whisking until the mixture thickens slightly and looks glossy and emulsified (everything stays blended).
- Pro Tip: Whisk continuously to prevent the oil from separating—this is what gives the vinaigrette that creamy, cohesive texture.
Step 5: Season to Taste
- Add a generous pinch of salt and a few grinds of black pepper.
- Whisk again and then give it a taste. Adjust with more salt, pepper, honey, or lemon juice if needed.
Step 6: Store or Serve
- Use immediately or transfer to a jar with a tight-fitting lid.
- Store in the refrigerator for up to a week. Give it a good shake before each use, as natural separation is normal.
- Pro Tip: Let it sit at room temperature for 10–15 minutes after refrigerating—it helps the oil loosen back up.
Notes
Estimated Nutritional Value (per 1 tbsp serving)
- Calories: 100 kcal
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 1g
- Sugars: 0.5g
- Protein: 0g
- Sodium: ~60mg