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–+ servings
Lemon Vinaigrette Dressing

Bright and Zesty Lemon Vinaigrette Dressing Made Easy

This Lemon Vinaigrette Dressing is a vibrant homemade alternative to store-bought options, perfect for enhancing salads and meals.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 tablespoons
Course: Sauces
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 2 tablespoons Fresh Lemon Juice Use freshly squeezed for the best flavor.
  • 2 tablespoons Apple Cider Vinegar Can be substituted with white wine vinegar.
  • 2 tablespoons Water Adjust according to taste.
  • 1 tablespoon Dijon Mustard Ensure it's certified gluten-free for a gluten-free version.
  • 1 teaspoon Honey or Maple Syrup Use maple syrup for a vegan option.
  • 1 clove Minced Garlic Use a garlic press for better texture.
  • 1 teaspoon Dried Oregano Substitute with fresh herbs if desired.
  • ½ teaspoon Sea Salt Adjust according to taste.
  • ¼ teaspoon Black Pepper Freshly ground is preferred.
  • ½ cup Extra Virgin Olive Oil Quality matters.

Equipment

  • medium bowl
  • whisk
  • mason jar

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine fresh lemon juice, apple cider vinegar, and water. Whisk together vigorously until fully blended, about 30 seconds.
  2. Incorporate Dijon mustard, honey or maple syrup, minced garlic, dried oregano, sea salt, and black pepper. Whisk until smooth and well-combined for another 30 seconds.
  3. Slowly drizzle in extra virgin olive oil while continuously whisking for about a minute until emulsified.
  4. Taste the dressing and adjust seasonings to your liking.
  5. For a quick method, place all ingredients in a mason jar, secure the lid, and shake vigorously until emulsified.

Nutrition

Serving: 1tablespoonCalories: 80kcalCarbohydrates: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 100mgPotassium: 30mgSugar: 1gVitamin C: 3mgCalcium: 1mgIron: 1mg

Notes

Use high-quality ingredients for the best flavor. Store in a sealed glass jar in the fridge for up to one week.

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