Lemon Vinaigrette
Ingredients
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- 3 tbsp lemon juice – freshly squeezed
- 1 tsp Dijon mustard
- 1 tbsp shallot – finely minced
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/2 cup extra-virgin olive oil
Instructions
1. In a medium bowl, whisk the lemon juice, Dijon mustard, shallot, honey, kosher salt, and black pepper until the salt dissolves.
2. While whisking constantly, slowly drizzle in the extra-virgin olive oil until the vinaigrette is glossy and emulsified, 1–2 minutes.
3. Let sit 5 minutes to mellow the shallot. Taste and adjust with a pinch more kosher salt or a splash of lemon juice to balance. Use immediately or refrigerate in a sealed jar up to 5 days; whisk or shake to re-emulsify before serving.
Lemon vinaigrette is a bright, tangy dressing built on the classic vinaigrette template, trading vinegar for fresh lemon juice. The flavor is clean and citrus-forward with peppery depth and a gentle bite from mustard and allium. Its texture should be silky and lightly thickened, clinging to tender greens without weighing them down.
Vinaigrette in general traces to French culinary tradition, where an acid and oil are balanced and briefly emulsified. Lemon-based versions likely evolved alongside Mediterranean cooking, where citrus is abundant and used to season salads, vegetables, and seafood. Today, lemon vinaigrette is a staple across home kitchens and restaurants, prized for its versatility and ability to brighten simple ingredients.