Lemon Vinaigrette Dressing (Printable)
Zesty lemon vinaigrette with fresh garlic and olive oil, ideal for salads or marinades.
# What You’ll Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1 teaspoon finely grated lemon zest
03 - 1 tablespoon Dijon mustard
→ Oil
04 - 1/2 cup extra-virgin olive oil
→ Seasonings
05 - 1 clove garlic, finely minced or grated
06 - 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a medium bowl or a jar with a tight-fitting lid, combine the lemon juice, lemon zest, Dijon mustard, garlic, honey (if using), salt, and pepper.
02 - Whisk or shake vigorously to combine the ingredients.
03 - Slowly drizzle in the olive oil while whisking, or add all ingredients to the jar and shake until emulsified.
04 - Taste and adjust seasoning if necessary.
05 - Use immediately, or refrigerate in a sealed container for up to 1 week. Shake or whisk again before using.
# Expert Tips:
01 -
- It comes together in five minutes flat but tastes like it came from a fancy restaurant.
- The bright lemon flavor instantly wakes up even the simplest bowl of greens.
02 -
- The dressing will solidify slightly in the fridge due to the olive oil.
- Always let it come to room temperature and shake it well before serving.
03 -
- Grating the garlic instead of mincing ensures no spicy chunks surprise you.
- Let the dressing sit for ten minutes before serving to let the flavors meld.