Lemon Vinaigrette

5 from 5 votes

This quick and easy homemade lemon vinaigrette only needs 6 ingredients and 5 minutes to make. It's better than bottled dressing and makes a tangy, light lemon dressing for everything from steamed veg, to grain bowls and of course leafy salads.

Course Condiments

Cuisine French

Keyword salad dressing, vinaigrette

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo, Vegan

Prep Time 10

Total Time 10

Servings

Calories 170.46kcal

Author Lisa Lotts

Equipment

small whisk

Ingredients

2 large cloves garlic minced
1½ tablespoons dijon mustard
1 large lemon
1 teaspoon Diamond Crystal kosher salt or ¾ teaspoon Morton's kosher salt
½ teaspoon fresh ground black pepper
½ cup + 2 tablespoons extra virgin olive oil

US Customary - Metric

Instructions

Zest 1 large lemon on a microplane grater. Set aside.
Juice the lemon with a press until you have about ¼ cup of fresh lemon juice (if your lemon doesn't have that much juice, squeeze another half of a lemon)
In a small bowl add 2 large cloves garlic, 1½ tablespoons dijon mustard, lemon zest, lemon juice, 1 teaspoon Diamond Crystal kosher salt and ½ teaspoon fresh ground black pepper. Whisk to combine.
Add ½ cup + 2 tablespoons extra virgin olive oil in a steady stream, whisking constantly to emulsify. Drizzle over salads, steamed vegetables, chicken and seafood.

Video

Notes

Each serving is about 2 tablespoons. The key to dressing a salad is to toss it very well with salad tongs so that the dressing lightly coats everything in the salad.

Nutrition