Preserves and Pantry
The Best Everyday Lemon Vinaigrette Recipe
This vibrant lemon dressing is the backbone of a seasonal kitchen, offering a bright acidity that elevates everything from tender spring greens to robust winter roots. Made with fresh-squeezed juice and macerated shallots, it's a simple yet sophisticated staple that far surpasses anything found on a store shelf.
- Prep
- 10 min
- Serves
- 8
- Level
- Easy
- Per serving
- 135 kcal
Method
Place the finely minced shallots in a small bowl or glass jar and pour the fresh lemon juice over them. Let this sit for 5 to 10 minutes; the acidity of the juice will 'macerate' the shallots, mellowing their raw bite.
Add the lemon zest, Dijon mustard, honey (or maple syrup), sea salt, and black pepper to the shallot and juice mixture. Whisk thoroughly until the mustard and honey are fully incorporated.
While whisking constantly, slowly stream in the extra virgin olive oil until the dressing is emulsified and creamy. Alternatively, if using a jar, secure the lid tightly and shake vigorously for 30 seconds.
Taste the vinaigrette with a leaf of the salad green you intend to use. Adjust the seasoning with an extra pinch of salt or a drop of sweetener if the lemons are particularly tart.
Variation: For a seasonal herb twist, stir in one tablespoon of finely chopped soft herbs like parsley, chives, or dill just before serving.
Notes
Always zest your lemons before juicing them; it is nearly impossible to zest a squeezed lemon half.
Use a high-quality extra virgin olive oil for the best flavor, as it makes up the bulk of the dressing.
If the dressing solidifies in the refrigerator, simply let it sit at room temperature for 10 minutes and shake well before using.
For the smoothest emulsion, ensure your mustard is at room temperature before mixing.
