Lemon Vinaigrette

Lemon Vinaigrette

A bright, tangy dressing whisked together in minutes with fresh lemon and good olive oil.

Total 10 min Makes 16 oz Calories 122/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances sharp lemon juice with a mellow shallot and a touch of honey, emulsified into a silky dressing. It works well over crisp green salads, roasted vegetables, or grilled fish, and keeps in the refrigerator for easy use throughout the week.

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup extra-virgin olive oil
  • 1 tablespoon shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, whisk together the lemon juice, lemon zest, minced shallot, Dijon mustard, honey, salt, and pepper until the honey and salt dissolve.

  2. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the dressing is fully emulsified and slightly thickened.

  3. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  4. Transfer the vinaigrette to a mason jar or sealed container and refrigerate until ready to use, shaking well before serving.

Rate this recipe

★ 4.8 (1)

Lemon Vinaigrette

This vinaigrette balances sharp lemon juice with a mellow shallot and a touch of honey, emulsified into a silky dressing. It works well over crisp green salads, roasted vegetables, or grilled fish, and keeps in the refrigerator for easy use throughout the week.

10 min 16 oz 122 cal

Ingredients

  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup extra-virgin olive oil
  • 1 tablespoon shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a medium bowl, whisk together the lemon juice, lemon zest, minced shallot, Dijon mustard, honey, salt, and pepper until the honey and salt dissolve.

  2. 2

    While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the dressing is fully emulsified and slightly thickened.

  3. 3

    Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

  4. 4

    Transfer the vinaigrette to a mason jar or sealed container and refrigerate until ready to use, shaking well before serving.