The aroma of freshly squeezed lemons dancing in the air is enough to make anyone’s taste buds stand at attention. Imagine drizzling a bright, zesty lemon vinaigrette over a crisp salad or marinating chicken for a summer cookout. This Lemon Vinaigrette Recipe is not only simple but also adds a burst of flavor that will have your guests asking for seconds.
a sunny afternoon barbecue where laughter fills the air, and you unveil this vibrant dressing. Friends dive into their salads with delight as they savor that perfect citrus punch. Everyone wants to know your secret – but don’t worry; we’ll keep it between us!
Why You'll Love This Recipe
- This bright lemon vinaigrette is incredibly easy to whip up in minutes.
- The fresh flavors elevate any dish you pair it with.
- Its vibrant color adds visual appeal to your meals.
- Perfect for salads or as a marinade, making it versatile for various dishes.
I remember the first time I made this lemon vinaigrette for my family; they practically fought over the last drop! It became an instant favorite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Lemons: Choose juicy lemons without blemishes for the best flavor; they are the star of this show.
- Extra Virgin Olive Oil: A high-quality oil enhances richness and depth; look for one with fruity notes.
- Dijon Mustard: This adds a delightful tanginess; opt for smooth mustard for better blending.
- Honey or Maple Syrup: Choose either sweetener to balance acidity; honey offers distinct floral notes while maple adds earthiness.
- Salt and Pepper: Use kosher salt and freshly cracked black pepper; these enhance all flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Gather Your Ingredients: Start by assembling all your ingredients on the counter. Fresh lemons should be front and center since they are the main attraction here.
Squeeze Those Lemons: Cut two lemons in half and juice them into a bowl until you get about 1/4 cup of fresh lemon juice. Strain out seeds but keep that glorious pulp!
Mix It Up!: In another bowl, whisk together the fresh lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined. This is where the magic begins.
Add Olive Oil Slowly: Gradually drizzle in about 1/2 cup of extra virgin olive oil while whisking continuously. You want it emulsified – it should look creamy and luscious!
Taste Test & Adjust: Give your vinaigrette a taste! Feel free to add more honey if you like it sweeter or more salt if needed. It’s all about finding that perfect balance.
Serve & Store: Pour your vibrant lemon vinaigrette into an airtight container or jar. Drizzle over your favorite salad or use as a marinade. It can be stored in the fridge for up to one week – if you don’t finish it first!
Now that you’ve made your own Lemon Vinaigrette Recipe, go ahead and drizzle away! Your salads will never be boring again.
Chef's Helpful Tips
- This tangy lemon vinaigrette enhances any salad or dish, making it vibrant and flavorful.
- Ensure you balance the acidity with sweetness for the best taste.
- Use fresh ingredients for an irresistible aroma that will brighten your meals.
Perfecting the Cooking Process
Start by whisking together the lemon juice, Dijon mustard, and honey. Gradually add olive oil while whisking to create a creamy emulsion. This ensures a smooth texture without separation.
Add Your Touch
Feel free to customize your lemon vinaigrette by adding herbs like basil or oregano. You can also swap in different mustards or sweeteners for a unique twist that suits your taste.
Storing & Reheating
Store leftover vinaigrette in an airtight container in the fridge for up to one week. Shake well before using, as separation is normal; it won’t spoil!
I remember the first time I made this lemon vinaigrette for a family dinner. My cousin declared it “the best thing ever” and then promptly drowned his salad in it—talk about pressure!
FAQ
What can I use instead of honey in the lemon vinaigrette recipe?
You can substitute maple syrup or agave nectar for honey if you prefer a vegan option.
Can I make this vinaigrette ahead of time?
Absolutely! It keeps well in the refrigerator for up to one week, making meal prep easier.
How do I make my vinaigrette creamier?
Add a dollop of Greek yogurt or a splash of mayonnaise to achieve a creamier texture and richer flavor.
Lemon Vinaigrette Recipe
Brighten up your salads and dishes with this easy lemon vinaigrette, bursting with zesty flavor. It’s the perfect balance of tangy and sweet, ready in just minutes!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Approximately 8 servings 1x
- Category: Dressing
- Method: Mixing
- Cuisine: American
Ingredients
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Squeeze the juice from two lemons into a bowl until you have 1/4 cup of lemon juice, straining out seeds.
- In another bowl, whisk together the lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until combined.
- Gradually drizzle in the olive oil while whisking continuously to create a creamy emulsion.
- Taste and adjust sweetness or seasoning as desired.
- Store in an airtight container in the fridge for up to one week.
Notes
- For added flavor, consider incorporating fresh herbs like basil or oregano.
- Substitute agave nectar for a vegan-friendly sweetener.
Nutrition
- Serving Size: 30g
- Calories: 120
- Sugar: 2g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
