Ina Garten Lemon Vinaigrette (Printable Version)
Zesty lemon and olive oil vinaigrette with Dijon and honey—bright finish for salads, veggies, or marinades.
# What You Need:
→ Vinaigrette
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon honey (optional, for sweetness)
# How To Make It:
01 - In a small bowl or glass jar, combine the lemon juice, Dijon mustard, sea salt, black pepper, and honey if using.
02 - Slowly whisk in the olive oil in a steady stream until the dressing is fully emulsified and smooth.
03 - Taste the vinaigrette and adjust salt, pepper, or lemon juice as needed to suit your preference.
04 - Serve immediately over salads or vegetables, or store in a sealed container in the refrigerator for up to 1 week. Shake or whisk well before each use.
# Helpful Hints:
01 -
- It takes longer to find a clean jar than to actually make this dressing.
- The emulsification trick with Dijon will change every vinaigrette you ever make from here on.
02 -
- If you add the oil too quickly it will never emulsify and you will end up with a broken watery puddle.
- A minced garlic clove or pinch of dried thyme transforms this into something entirely different and worth trying.
03 -
- Room temperature ingredients emulsify far more easily than cold ones straight from the fridge.
- Rolling each lemon firmly on the counter before juicing yields nearly double the liquid.