Lemon Vinaigrette Dressing
This bright, zesty homemade lemon vinaigrette takes just 5 minutes to make and tastes 100x better than anything store-bought. Perfect for salads, roasted veggies, grain bowls, and even marinades, it’s a game-changer for any kitchen.
Equipment
- Bowl
- Whisk or jar with lid
- Citrus juicer (optional)
- Garlic press or microplane
Ingredients
- 1/4 cup fresh lemon juice about 2-3 lemons
- 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 –2 cloves garlic minced
- 1/2 tsp honey or maple syrup optional, for balance
- 1/2 tsp kosher salt to taste
- Freshly ground black pepper to taste
- Optional: chopped fresh herbs basil, thyme, oregano, etc.
Instructions
- Juice lemons to get about 1/4 cup fresh juice.
- Mince the garlic finely using a garlic press or microplane.
- In a bowl, combine lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
- Slowly whisk in olive oil until emulsified, or add all ingredients to a jar and shake well.
- Taste and adjust seasoning. Add water if too thick, honey if too tart, or more salt if needed.
- Store in an airtight container in the fridge for up to 7 days. Shake well before using.
Notes
Swap honey with maple syrup for a vegan version.
Add Greek yogurt or tahini for a creamier variation.
Great as a marinade for proteins or drizzle for grain bowls and pasta.
Double the batch for meal prep.
Nutrition
Calories: 95kcalCarbohydrates: 2gProtein: 0.2gFat: 10g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!