What is a good ratio for Lemon Vinaigrette?

A good starter ratio is 3:1 oil to acid. For example, you can use 3 parts olive oil to 1 part lemon juice. You can adjust this based on your taste preferences.

Can I use this Lemon Vinaigrette for something other than salads?

Absolutely! It works wonderfully as a marinade for chicken, a drizzle over grilled vegetables, or even as a finishing touch on fish dishes.

How long can I store Lemon Vinaigrette?

Properly stored in a sealed jar in the fridge, your Lemon Vinaigrette can last up to a week. If it starts to separate, just give it a good shake before using.

Can I make this dressing without Dijon mustard?

Yes, if you don’t have Dijon on hand, you can leave it out or use another type of mustard. Just keep in mind that it will change the flavor slightly.

What can I substitute for honey in the dressing?

If you’re looking for a sweeter touch without honey, consider maple syrup or agave nectar. You can also omit the sweetener altogether if you prefer a tangy vinaigrette.

Perfecting Lemon Vinaigrette: A Guide for Beginner Cooks

Description

This bright and zesty Lemon Vinaigrette adds a fresh burst of flavor to salads, vegetables, and more. Made with simple ingredients like lemon juice, garlic, and olive oil, it’s a quick, versatile dressing that elevates any dish.

Ingredients

Scale

Essentials:

1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt (more to taste)
Freshly ground black pepper, to taste
1/4 to 1/3 cup extra virgin olive oil

Optional Add-Ons:

1/2 teaspoon honey or maple syrup (optional)
1/2 teaspoon fresh or dried thyme (optional)

Substitutions and Shortcuts:

Use lime juice or vinegar if lemons aren’t available
Substitute garlic powder for fresh garlic
Use whole grain or yellow mustard if Dijon isn’t on hand
Shake ingredients in a jar instead of whisking

Instructions

Prepare Ingredients: Gather all ingredients and tools. Use a small bowl for whisking or a jar with a lid for shaking.
Whisk Base: In a bowl, combine lemon juice, grated garlic, Dijon mustard, salt, pepper, and optional honey or maple syrup. Whisk until fully combined.
Add Olive Oil: While whisking continuously, slowly drizzle in the olive oil until emulsified and the dressing thickens slightly.
Adjust Flavors: Taste and adjust salt, pepper, and olive oil to your preference. Stir in thyme if using.
Store: Pour into a jar with a lid. Refrigerate for up to 1 week. Let sit at room temperature and shake before using.

Notes

Use freshly squeezed lemon juice for the best flavor.
Great as a salad dressing or drizzled over roasted vegetables or grilled chicken.
The dressing may solidify in the fridge—bring to room temp before use.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dressing
Method: No-cook
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 tablespoon
Calories: 90
Sugar: 0g
Sodium: 60mg
Fat: 9g
Saturated Fat: undefined
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 1g
Fiber: undefined
Protein: 0g
Cholesterol: undefined

Keywords: lemon vinaigrette, lemon salad dressing, homemade vinaigrette, healthy dressing, quick vinaigrette, garlic lemon dressing