Lemon Vinaigrette Dressing
A light, zesty dressing that transforms salads and dishes with its vibrant flavor of fresh lemon juice and olive oil.
Ingredients
Base Ingredients
- ¼ cup fresh lemon juice (about 2 lemons) Use fresh lemon juice for the best flavor.
- ½ teaspoon lemon zest Enhances the aromatic quality.
- 1 teaspoon Dijon mustard Can be omitted for allergies.
- 1 teaspoon honey or maple syrup Optional, for balancing acidity.
- ½ cup extra virgin olive oil Use high-quality olive oil.
- ¼ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- 1 small clove garlic, finely minced Optional, for added flavor.
Instructions
Preparation
- Gather all your ingredients to streamline the preparation process.
- Zest the lemons first to enhance the aromatic quality.
- Cut the lemons in half and juice them into a measuring cup, ensuring you remove any seeds.
- In a small bowl or jar, whisk together the fresh lemon juice, lemon zest, Dijon mustard, honey (if using), salt, black pepper, and minced garlic (if desired).
- While whisking, slowly drizzle in the extra virgin olive oil to emulsify the dressing.
- Taste the dressing and adjust the seasoning if necessary.
- Store in a sealed container in the refrigerator for later use or serve immediately.
- If stored, shake well before each use.
- Enjoy the dressing over salads, grilled vegetables, or as a sauce for meats.
Notes
This dressing can be stored in the refrigerator for up to one week. Shake well before each use to emulsify again.