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how to Make Lemon Vinaigrette

Lemon Vinaigrette

This vibrant lemon vinaigrette is a quick and delightful way to enhance salads and roasted vegetables, offering a refreshingly simple taste.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course sauce
Cuisine American
Servings 6 servings
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Ingredients
  

  • 1/4 cup freshly squeezed lemon juice
  • 1 small garlic clove finely grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt plus more if needed
  • Freshly cracked black pepper to taste
  • 1/2 teaspoon honey or maple syrup optional for sweetness
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon thyme fresh or dried, optional

Instructions
 

  • In a small bowl, whisk together the lemon juice, grated garlic, Dijon mustard, salt, black pepper, and honey if using.
  • Gradually add the olive oil while continuously whisking until the dressing achieves a smooth, thick consistency. Alternatively, for easy mixing, place all ingredients in a jar with a secure lid and shake well.
  • Taste the vinaigrette; if it’s too pungent, add more olive oil to your preference. You can mix in thyme for additional flavor and adjust the seasoning to your liking.
  • Store the vinaigrette in the refrigerator for up to one week. If the olive oil solidifies, let it sit at room temperature for a few minutes before stirring to reconstitute.