Bright Lemon Vinaigrette Dressing (Printable Version)
Tangy, citrusy dressing ready in minutes with fresh lemon, olive oil, and garlic.
# What You'll Need:
→ Liquids
01 - 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
02 - 1 teaspoon Dijon mustard
03 - 1 teaspoon honey or maple syrup (for vegan option)
04 - 1/4 cup extra-virgin olive oil
→ Seasonings
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper
08 - Optional: 1 teaspoon finely grated lemon zest
# Directions:
01 - In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until well blended.
02 - Slowly drizzle in the olive oil while whisking vigorously, until the dressing is emulsified and slightly thickened.
03 - Stir in the lemon zest if using.
04 - Taste and adjust seasoning if needed.
05 - Use immediately or refrigerate in a sealed container for up to 1 week. Shake or whisk before each use.
# Expert Tips:
01 -
- Takes literally five minutes and transforms even the simplest vegetables into something restaurant worthy
- The honey balances the lemons sharpness so it never feels too acidic or harsh
- Keeps for a week in the fridge, meaning you can make once and elevate every meal
02 -
- The dressing will separate in the refrigerator, but this is completely normal and does not mean anything went wrong
- Room temperature ingredients whisk together more easily than cold ones straight from the fridge
03 -
- Make this in a mason jar with a tight lid and shake vigorously instead of whisking
- Roll the lemon firmly on your counter before juicing to maximize the liquid you extract