Let me introduce my zesty Lemon Vinaigrette recipe – trust me, it’s not your average dressing. Starting with freshly squeezed lemon juice mixed with minced garlic, extra virgin olive oil, and a hint of Dijon mustard, it’s a perfect balance of tangy and creamy.

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This vinaigrette is seasoned with kosher salt, a dash of black pepper, and just a touch of honey to round out the flavors. This isn’t just a dressing – it’s a burst of citrus gold that’ll brighten up your greens.

Honestly, this is better than store-bought in my opinion and a great summer dressing! A few other great homemade dressings and sauces I enjoy are Balsamic Vinaigrette, Strawberry Vinaigrette and my popular Green Goddess Dressing.

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Recipe Highlights

Cultural Influence: Mediterranean Inspiration

Primary Preparation Technique: Simply Blending; Quick Preparation

Suitable for: Gluten-Free, Vegetarian

Dominant Flavor Profile: Bright and Citrusy, with a Zest of Freshness

Skill Level Required: Beginner-Friendly

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Ingredients for Lemon Vinaigrette

• Lemons (Juice): Before juicing, roll the lemons firmly on a countertop to break down the membranes inside, making it easier to juice. Additionally, using a handheld citrus juicer can help maximize the amount of juice you get from each lemon.

• Garlic (Minced): To mellow the flavor of raw garlic, try mincing it finely and letting it sit for a few minutes before adding it to the vinaigrette. This allows the garlic’s enzymes to react and produce a slightly sweeter, less pungent flavor.

• Olive Oil: When choosing olive oil for your vinaigrette, opt for extra virgin olive oil for its rich flavor and aroma. Look for varieties labeled “cold-pressed” or “first cold-pressed” for the highest quality.

• Dijon Mustard: Dijon mustard not only adds a tangy kick to the vinaigrette but also acts as an emulsifier, helping to bind the oil and lemon juice together for a smooth and creamy texture.

• Kosher Salt: Kosher salt has larger crystals compared to table salt, making it easier to pinch and control the seasoning.

• Black Pepper: For maximum flavor, use freshly ground black pepper rather than pre-ground pepper. The aromatic oils in freshly ground pepper add a delightful burst of flavor to the vinaigrette.

• Honey: Adding honey to the vinaigrette helps balance out the acidity of the lemon juice and adds a subtle sweetness to the overall flavor profile.

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How to Make Lemon Vinaigrette

Making a vinaigrette is easy. In fact, there are a few ways to properly emulsify your vinaigrette dressing.

Classic Whisking Method:

In a small bowl, whisk together freshly squeezed lemon juice, minced garlic, Dijon mustard, kosher salt, black pepper, and honey until well combined.

Slowly drizzle in extra virgin olive oil while whisking continuously to emulsify the ingredients and create a smooth vinaigrette.

Continue whisking until the vinaigrette is well blended and slightly thickened. Adjust seasoning to taste.

Jar Shake Method:

Combine all the ingredients in a clean glass jar with a tight-fitting lid: lemon juice, minced garlic, Dijon mustard, kosher salt, black pepper, honey, and extra virgin olive oil.

Secure the lid tightly and shake the jar vigorously until the ingredients are well combined and the vinaigrette has emulsified.

Taste the vinaigrette and adjust the seasoning as needed. Shake again before using.

Blender Method:

Add freshly squeezed lemon juice, minced garlic, Dijon mustard, kosher salt, black pepper, honey, and extra virgin olive oil to a blender.

Blend on high speed until the vinaigrette is smooth and creamy, about 30-60 seconds.

Taste the vinaigrette and adjust the seasoning if necessary. Blend again briefly to incorporate any additional seasoning.

Food Processor Method:

Place lemon juice, minced garlic, Dijon mustard, kosher salt, black pepper, honey, and extra virgin olive oil in a food processor fitted with a blade attachment.

Process until the vinaigrette is smooth and well combined, scraping down the sides of the bowl as needed.

Taste and adjust the seasoning to your preference before transferring to a storage container.

Personally, I prefer the jar shaking method or the immersion blender. But, you do whatever is most comfortable and easier for you!

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Why You’ll Love this Recipe

Easy Preparation: With just a few simple ingredients and minimal prep, this lemon vinaigrette comes together in minutes.

Citrus Burst: Bursting with bright lemon flavor, this vinaigrette brings a refreshing zing to salads, roasted vegetables, grilled meats, and more. It’s the perfect summer dressing!

Versatile and Adaptable: Whether drizzled over a crisp green salad or used as a marinade for chicken or seafood, this versatile vinaigrette elevates any dish with its tangy goodness.

Homemade Wholesomeness: Say goodbye to store-bought dressings packed with additives and preservatives – this homemade lemon vinaigrette is fresh, flavorful, and made with love.

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Perfect Pairings

Salads:

Drizzle this vibrant lemon vinaigrette over a variety of salads, from simple mixed greens to hearty grain salads. It pairs wonderfully with ingredients like avocado, feta cheese, and toasted nuts for added texture and flavor. Try this vinaigrette with my Mediterranean Orzo Salad, Strawberry Salad with Goat Cheese, Beet Salad with Feta and Zaatar, or Mediterranean Green Bean Salad.

Grilled or Roasted Vegetables:

Use this zesty vinaigrette as a marinade or finishing sauce for grilled vegetables such as zucchini, bell peppers, and asparagus. The bright citrus notes complement any vegetables perfectly. Check out my Mediterranean Grilled Vegetables recipe, Grilled Zucchini (substitute the tahini sauce with the lemon vinaigrette), or my Grilled Caprese Stuffed Zucchini Boats recipe.

Seafood:

Elevate the flavor of grilled or roasted seafood dishes by spooning this lemon vinaigrette over fish or shrimp just before serving. The acidity of the lemon adds a refreshing contrast to the rich, savory flavors of the seafood.

Chicken:

Use as a marinade for chicken breasts or thighs before grilling or roasting for a burst of citrus flavor. Alternatively, drizzle over sliced grilled chicken as a finishing touch for added brightness.

Sandwiches and Wraps:

Spread this lemon vinaigrette onto sandwiches or wraps as a flavorful condiment. It adds a refreshing and tangy kick to grilled vegetable sandwiches, chicken wraps, or falafel pitas. Try my Homemade Falafel Recipe or Mediterranean Grilled Chicken Sandwich.

Grain Bowls:

Use as a dressing for grain bowls, such as quinoa or farro salads, for a light and refreshing meal. Combine with roasted vegetables, fresh herbs, and your choice of protein for a balanced and nutritious dish.

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Tips, Tricks, and Hacks

• Fresh Ingredients: Use freshly squeezed lemon juice for the best flavor. Avoid bottled lemon juice, as it lacks the bright, vibrant taste of fresh lemons.

• Emulsification: To ensure your vinaigrette emulsifies properly, slowly drizzle the olive oil into the lemon juice mixture while whisking continuously. This helps create a smooth and creamy texture.

• Adjusting Seasoning: Taste the vinaigrette before serving and adjust the seasoning as needed. Add more salt for extra flavor, a touch of honey for sweetness, or a splash of vinegar for acidity, depending on your preferences.

• Marinating: Use the lemon vinaigrette as a marinade for grilled meats, seafood, or tofu. Let the protein marinate for at least 30 minutes (or up to overnight) before cooking for maximum flavor infusion.

• Refreshing Leftovers: If your vinaigrette separates in the refrigerator, simply let it come to room temperature and give it a good shake or whisk before using it again. The flavors will re-emulsify, and the vinaigrette will be as delicious as ever.

• Double Batch: Consider making a double batch of the lemon vinaigrette and storing it in individual portion-sized containers. This way, you’ll have homemade dressing on hand whenever you need it, making meal prep a breeze

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Variations and Substitutes

Feel free to customize the vinaigrette to suit your taste preferences. The variations and substitutes for a yummy lemon vinaigrette are endless!

Add minced shallots or fresh herbs like thyme or basil for extra flavor complexity, or swap out the Dijon mustard for whole grain mustard for a different texture.

Experiment with different citrus fruits for a unique flavor profile. Try using lime juice for a tangier vinaigrette or orange juice for a sweeter, milder option.

Add fresh herbs like basil, thyme, or rosemary to the vinaigrette for an extra layer of flavor. Simply finely chop the herbs and whisk them into the dressing.

For a spicy kick, add a pinch of crushed red pepper flakes or a dash of hot sauce to the vinaigrette. Adjust the amount to your desired level of heat.

Replace the honey with maple syrup or agave nectar for a vegan-friendly alternative. You can also experiment with other sweeteners like brown sugar or date syrup.

If you’re out of Dijon mustard, you can substitute it with whole grain mustard, spicy mustard, or even a teaspoon of prepared mustard for a different flavor profile.

Change up the acidity by using different types of vinegar. Try apple cider vinegar for a slightly sweeter taste, white wine vinegar for a milder flavor, or balsamic vinegar for a rich, caramelized note.

Enhance the vinaigrette with a tablespoon of tahini or almond butter for a nutty undertone. This adds richness and depth of flavor, perfect for drizzling over roasted vegetables or grain bowls.

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Storage

Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week.

When you want to use it, remove from the fridge. Let it come to room temperature and give it a good shake before using it again.

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Frequently Asked Questions

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Other Great Dressings and Condiments

Basics

Green Goddess Dressing Recipe

Basics

Balsamic Vinaigrette

Basics

How To Make Pomegranate Molasses

Mediterranean recipes

Middle Eastern Tahini Sauce Recipe

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