This Lemon Vinaigrette Dressing is a versatile staple for any kitchen. It’s incredibly easy to whisk together and brings a bright, zesty flavor to salads, roasted vegetables, and more. Forget the store-bought options; this simple, homemade dressing offers a fresh, vibrant taste that will elevate any dish. It’s a quick and delicious way to add a touch of sunshine to your meals.
Ingredients to make Lemon Vinaigrette Dressing
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ teaspoon honey, or maple syrup, optional
- ¼ to ⅓ cup extra-virgin olive oil
- ½ teaspoon fresh or dried thyme, optional
Step by Step Instruction to Make Lemon Vinaigrette Dressing
Making your own dressing is incredibly rewarding and simple. Follow these quick steps for a perfect vinaigrette.
Step 1. Combine the Base Ingredients
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
Step 2. Emulsify the Dressing
While whisking continuously, slowly drizzle in the olive oil. Keep whisking until the dressing is smooth and emulsified. Alternatively, for an even easier method, you can combine all ingredients in a jar with a tight-fitting lid and shake vigorously until combined.
Step 3. Taste and Finalize
Taste the dressing. If it’s too tangy for your liking, whisk in a little more olive oil. Stir in the thyme, if desired, and season to taste with more salt or pepper.
Tips and Notes:
- Makes 1/2 cup.
- The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
- You can use varying amounts of oil. For raw greens, a 3:4 ratio of acid to oil is good. For heartier ingredients like roasted vegetables, a 1:1 ratio is better.
- Store in an airtight container or jar for up to 1 week in the fridge.
FAQs or Tips for Lemon Vinaigrette Dressing
How long can I store this dressing?
This lemon vinaigrette will keep in an airtight container or jar in the refrigerator for up to 1 week.
My dressing looks solid in the fridge. Is it still good?
Yes, that’s completely normal! The olive oil will naturally solidify when chilled. To use it, simply let the dressing sit at room temperature for a few minutes to soften, then give it a good shake or stir before drizzling.
How can I make the dressing less tangy?
The beauty of this recipe is its flexibility. If you find the dressing too sharp, simply whisk in a little more extra-virgin olive oil until it reaches your desired taste. For a mellower dressing, aim for a ratio of 3 parts lemon juice to 4 parts oil.
Can I use something other than honey?
Absolutely. Maple syrup is an excellent alternative to honey for adding that touch of sweetness to balance the flavors. You can also omit the sweetener entirely if you prefer a purely savory dressing.
Variations or Serving Suggestions
- Hearty Grain Salad: Toss the vinaigrette with cooked grains like quinoa, farro, or couscous and add fresh herbs for a simple and delicious side dish.
- Roasted Vegetable Drizzle: This dressing is fantastic when drizzled over warm roasted vegetables like broccoli, asparagus, potatoes, or Brussels sprouts.
- Bean or Lentil Marinade: Use it as a quick marinade for canned chickpeas, white beans, or cooked lentils to add a burst of fresh flavor.
Lemon Vinaigrette Dressing
Ingredients
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ teaspoon honey, or maple syrup optional
- ¼ to ⅓ cup extra-virgin olive oil
- ½ teaspoon fresh or dried thyme optional
Instructions
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- While whisking continuously, slowly drizzle in the olive oil. Keep whisking until the dressing is smooth and emulsified. Alternatively, for an even easier method, you can combine all ingredients in a jar with a tight-fitting lid and shake vigorously until combined.
- Taste the dressing. If it’s too tangy for your liking, whisk in a little more olive oil. Stir in the thyme, if desired, and season to taste with more salt or pepper.
