Ina Garten Lemon Vinaigrette (Printable)

Zesty lemon vinaigrette with olive oil, Dijon, and herbs—quick to whisk and ideal for salads, vegetables, or marinades.

# What You'll 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)

# Steps:

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

# Expert Tips:

01 -
  • It comes together in about five minutes with pantry staples you probably already have.
  • The mustard acts as a secret emulsifier, giving you that creamy, restaurant quality texture without any fuss.
02 -
  • If you add the oil too quickly, the dressing will break and look oily instead of creamy, so patience at that step really matters.
  • A glass jar with a lid makes storage and re emulsifying so much easier than trying to cover a bowl with plastic wrap.
03 -
  • Roll your lemons firmly on the counter before juicing them and you will get nearly twice as much liquid out of each one.
  • Double the batch and keep a jar in the fridge because having a great vinaigrette ready to go changes how often you actually want to eat salads.

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