Bright Lemon Vinaigrette Dressing (Printable)
Zesty citrus dressing with fresh lemon, olive oil, and Dijon mustard. Perfect for salads, vegetables, and seafood.
# 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
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 - 1 teaspoon finely grated lemon zest (optional)
# How to Make It:
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 Hacks:
01 -
- The honey perfectly balances the lemon's bright acidity so nothing feels too sharp
- It comes together in literally five minutes with ingredients you probably already have
- Keeps beautifully in the fridge, meaning you can make a big batch and actually use it up
02 -
- The dressing will separate in the fridge - just give it a good shake or whisk before using and you're good to go
- Fresh lemon juice starts losing its brightness after a couple days, so try to use this within a week for the best flavor
03 -
- If you want it even creamier, whisk in a tablespoon of Greek yogurt or tahini after emulsifying
- Make it in a mason jar and just shake it vigorously instead of whisking - easier cleanup and emulsifies beautifully