Lemon Vinaigrette Recipe

A blender overworks the vinaigrette and can leave it bitter. Whisking by hand gives you tactile feedback: you'll feel the oil and acid coming together into a silky, cohesive texture. Stop whisking once it's emulsified, glossy, and clings to the whisk. This usually takes 1 to 2 minutes of steady whisking.

Start with equal parts lemon juice and olive oil, then whisk in more oil if it feels too sharp. Dijon mustard and garlic deepen the flavor, so don't skip them even though the recipe looks minimal. A tiny squeeze of honey rounds out the edges without sweetening the dressing noticeably.

Bottled lemon juice contains preservatives that flatten the flavor and prevent proper emulsification. Fresh lemon juice carries natural sugars and acids that create a more cohesive dressing. Roll a lemon on the counter before cutting and juicing it to extract maximum juice.

A silky, fruity EVOO defines the character of this dressing. Olivea's premium EVOO brings peppery finish and herbaceous notes that enhance fresh lemon and garlic. The polyphenols in high-quality olive oil add subtle bitterness that mirrors Dijon mustard, creating layers of complexity in a simple recipe.

Shake the jar for 10 seconds before each use to re-emulsify. The dressing will keep for up to 5 days in the refrigerator. As it cools, the oil may solidify slightly, so let it sit at room temperature for a few minutes before shaking and serving. If it separates, whisk vigorously for 30 seconds with a fork to bring it back together.

This vinaigrette is a pantry staple that transforms any simple weeknight meal. Mix a larger batch and store it in a squeeze bottle for easy drizzling. It's shelf-stable and tastes even better as the garlic and shallot infuse the oil over a day or two. Use it on warm roasted vegetables, chilled grains, raw salads, and even as a marinade for grilled chicken or fish.