Finally, taste the dressing and adjust the ingredients as needed.

Lemon vinaigrette dressing recipe. Store refrigerated in an airtight container for up to 2 weeks. In a small bowl whisk together the lemon juice, mustard, sugar, and salt. In a very slow, steady stream, whisk in the oil (or blend it in with a hand blender for a smooth emulsion).

Then whisk until everything is well combined. Honey —sweetness to balance out the sour notes of the lemon. That means for every 1/2 cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil in this salad dressing recipe.

Web lemon vinaigrette is a staple dressing recipe and instantly brightens any salad or plate of veggies. In addition, for more lemon flavor, you add lemon zest. ★★★★★ 5 from 9 reviews.

Squeeze the juice from 1 large or 2 medium lemons until you have 1/4 cup. Place the lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or small jar. Web by katie webster.

Salt, pepper, and freshly minced oregano —spices to round out the flavor of the dressing. This quick lemon vinaigrette is fresh, bright, zingy, and packed with flavor thanks to fresh lemon juice, dijon mustard, garlic, and herbs! Taste, add more salt or pepper as needed, and serve.

However, you can use apple cider vinegar as well. Add lemon juice and whisk to combine. If the vinaigrette is too tart, you can add a bit more honey.