Lemon Vinaigrette

Lemon Vinaigrette

This is such a universal and basic vinaigrette! Yet it’s so delicious and could be used on everything!

I find having simple vinaigrette recipes, like this one, memorized results in eating more salads while making them with fresh homemade vinaigrettes, instead of highly processed store-bought ones.

DifficultyBeginner

I love this vinaigrette. It's so simple, so fresh, uses so few ingredients. But I've been finding lately it needs another kick. Consider replacing lemon juice with 3 tablespoons of lemon juice plus 1 tablespoon red wine vinegar for an extra kick to it.

Yields1 Serving
Prep Time5 mins

 ½ cup olive oil
 ¼ cup lemon juice
 salt and pepper to taste
 1 tsp Dijon mustard, optional (you won't taste it but it helps to emulsify the dressing)
 2 garlic cloves, optional
 1 tsp shallot, optional
 1 tsp honey, optional

1

Whisk everything together until well emulsified.

The ratio here is 2:1 as lemon juice is not as potent as vinegar. So simple and so delicious. I use it on salads, to top baked fish, even in my Greek Salad.

Ingredients

 ½ cup olive oil
 ¼ cup lemon juice
 salt and pepper to taste
 1 tsp Dijon mustard, optional (you won't taste it but it helps to emulsify the dressing)
 2 garlic cloves, optional
 1 tsp shallot, optional
 1 tsp honey, optional

Directions

1

Whisk everything together until well emulsified.

The ratio here is 2:1 as lemon juice is not as potent as vinegar. So simple and so delicious. I use it on salads, to top baked fish, even in my Greek Salad.

Lemon Vinaigrette

Happens to be Vegetarian.

Make it Vegan: omit honey.

Make it Low Carb/Keto/Paleo: omit honey, use Paleo-approved mustard.

Happens to be Dairy-Free.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your mustard.

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