Lemon Vinaigrette
This Lemon Vinaigrette is a staple in my kitchen. It’s bright, tangy, and bursting with flavor.
Servings: 1 cup of dressing (8 servings)
Cost: $1.12
Equipment
- Wide-mouth jar or a bowl
Ingredients
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon-style mustard see note 1
- 1 teaspoon dried Italian seasoning see note 2
- 1/2 teaspoon minced garlic optional
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 large lemon see note 3
- Salt and pepper
Instructions
- In a wide-mouth jar, combine all the dressing ingredients. Add 1/2 teaspoon lemon zest (optional) and 3 tablespoons freshly squeezed lemon juice. Season to taste with salt and pepper; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper.
- Briskly shake to combine and emulsify. (Don’t have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust dressing to personal preference.
Video
Notes
Note 1: I love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard.
Note 2: Or replace Italian seasoning with 1 teaspoon dried oregano or 1 teaspoon dried basil.
Note 3: A few kitchen tools make recipe prep a breeze—I love zesting the lemon with a zester and juicing with this citrus juicer. When zesting the lemon, avoid the white pith of the lemon—this is very bitter. Zest only the very outside yellow part of the lemon.
Nutrition Note: Nutrition information is for the entire recipe. Lemon Vinaigrette has about 130 calories per tablespoon.
Storage: Store in an airtight container in the fridge for 5–7 days. If the dressing separates or solidifies (olive oil does this when cold), let it sit at room temp for 15–20 minutes, shake well, and use again!
Nutrition
Serving: 1serving | Calories: 1070kcal | Carbohydrates: 25g | Protein: 2g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 80g | Sodium: 350mg | Potassium: 169mg | Fiber: 3g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 2mg