Easy Lemon Vinaigrette Dressing (Printable)
A fresh, tangy dressing ready in minutes. Perfect for salads, roasted vegetables, or as a marinade for your favorite proteins.
# What You Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
→ Flavorings
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional, for sweetness)
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Whisk together lemon juice, Dijon mustard, honey or maple syrup (if using), and minced garlic in a small bowl or jar until fully integrated.
02 - Slowly drizzle olive oil while whisking continuously to create a smooth emulsion, or place all ingredients in a sealed jar and shake vigorously until combined.
03 - Add sea salt and freshly ground black pepper. Taste and adjust seasoning levels to achieve desired balance.
04 - Use immediately or refrigerate in an airtight container for up to one week. Shake thoroughly before each use to re-emulsify.
# Expert Tips:
01 -
- You probably have everything you need right now, no special grocery run required
- It transforms ordinary greens into something restaurant-quality in seconds
02 -
- The dressing will solidify slightly in the fridge due to the olive oil, so let it sit at room temperature for a few minutes before using
- If your garlic taste is too sharp, let the dressing sit for 30 minutes before serving to mellow it out
03 -
- Warm your lemon slightly in the microwave before squeezing to get more juice out
- Use a fork to whisk if you do not have a whisk, it still creates a perfect emulsion