Dressings & Dips
Lemon Vinaigrette
↓ Jump to recipe
Prep
5 minutes
Cook
none
Total
5 min
Serves
about 3/4 cup (180 ml)
Bright, clean, and light, a lemon vinaigrette that leans on fresh juice and zest for a dressing sharp enough to wake up any salad. No heavy mustard, just citrus and good oil.
Ingredients
- 3 tbsp (45 ml) fresh lemon juice
- 1 tsp lemon zest
- 1 small shallot, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- 6 tbsp (90 ml) olive oil
- salt and pepper, to taste
Instructions
- 1Whisk the lemon juice, zest, shallot, Dijon, and honey together.
- 2Stream in the olive oil slowly while whisking until emulsified.
- 3Season with salt and pepper.
Cook's Note
Use fresh lemon, not bottled juice, the difference is stark in a dressing this simple. Grate the zest before you juice the lemon.
Best Served With
Dressing delicate greens, drizzling over grilled fish, or tossing with a grain salad.
Why This Recipe Works
Fresh lemon gives two kinds of citrus: the juice brings acidity, the zest brings aromatic oils. A small amount of Dijon helps the emulsion hold without turning the dressing mustardy, and the shallot adds a mild savory edge.
Make It Yours
- Add chopped dill, parsley, or basil
- Stir in grated Parmesan for a Caesar-adjacent dressing
- Swap honey for maple syrup
Leftover Strategy
Keeps refrigerated for up to 1 week. Fresh lemon fades faster than vinegar, so use it while it is bright.
Common Questions
Can I use bottled lemon juice for vinaigrette?
You can, but fresh is much better in a dressing this simple. Bottled juice tastes flat and slightly metallic.
How long does lemon vinaigrette last?
About a week refrigerated. Fresh lemon fades faster than a vinegar-based dressing, so use it while it is bright.
Want to impress guests with this dish? Ask Jeff
Pairing
Works as a component. The dish it dresses sets the pairing.