Ina Garten Lemon Vinaigrette (Printable Version)

Zesty lemon and olive oil vinaigrette with Dijon and optional herbs — great for salads, vegetables, and marinades.

# What You Need:

→ Vinaigrette Base

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 kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Optional Add-Ins

06 - 1 teaspoon honey or maple syrup (for sweetness)
07 - 1 small garlic clove, minced (for extra flavor)
08 - 1 tablespoon finely chopped fresh herbs (parsley, basil, or chives)

# How To Make It:

01 - In a small bowl or glass measuring cup, whisk together the lemon juice, Dijon mustard, kosher salt, and black pepper until well blended.
02 - Slowly drizzle in the olive oil while whisking constantly until the dressing is fully emulsified and creamy.
03 - If using, whisk in the honey or maple syrup, minced garlic, and fresh herbs until evenly distributed.
04 - Taste the vinaigrette and adjust salt, pepper, or lemon juice as needed to suit your preference.
05 - Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days. Shake well before each use.

# Helpful Hints:

01 -
  • It takes exactly five minutes from cutting board to salad bowl, which means you will never bother with store bought dressing again.
  • The emulsification technique creates a velvety texture that clings to every leaf instead of pooling at the bottom of your bowl.
02 -
  • If you add the oil too quickly it will never emulsify and you will end up with a separated, greasy mess that no amount of extra whisking can fix.
  • A splash of white wine vinegar can rescue a dressing that tastes too flat without making it overly sour.
03 -
  • A fork works in a pinch but a proper small whisk cuts your effort in half and produces a noticeably creamier result.
  • Warm your lemons in the microwave for ten seconds before juicing and you will be amazed at how much more liquid comes out.

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