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A simple, bright lemon vinaigrette made with fresh lemon juice, olive oil, garlic, and Dijon mustard. Perfect for salads, vegetables, or marinades.

Ingredients

Scale
  • 0.25 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 0.25 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 0.5 teaspoon honey or maple syrup (optional)
  • 0.25 to 0.33 cup extra-virgin olive oil
  • 0.5 teaspoon fresh or dried thyme (optional)

Instructions

  1. In a small bowl, whisk together fresh lemon juice, grated garlic, Dijon mustard, sea salt, and freshly ground black pepper; add honey or maple syrup if using.
  2. Slowly drizzle in extra-virgin olive oil while whisking constantly until the dressing emulsifies and becomes smooth and creamy (or combine all ingredients in a jar, secure the lid, and shake vigorously).
  3. Taste and add more olive oil if the dressing is too sharp or tangy, adjusting until balanced.
  4. Stir in fresh or dried thyme if desired and adjust salt and pepper to taste. Store in the refrigerator up to 1 week and bring to room temperature before use.

Notes

If the dressing feels too sharp, adding more olive oil helps mellow it out perfectly., Keep it chilled in your fridge for up to a week., When the oil firms up, bring it back to room temperature and give it a good stir or shake before dressing your salad.

Nutrition

Find it online: https://gingerbaking.com/quick-lemon-vinaigrette-dressing-recipe-that-elevates-any-salad/