Ina Garten Lemon Vinaigrette (Printable)
Zesty lemon and olive oil vinaigrette with Dijon and honey, ideal for salads, veggies, or quick 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 sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon honey (optional, for sweetness)
# Steps:
01 - In a small bowl or glass jar, combine the freshly squeezed lemon juice, Dijon mustard, sea salt, black pepper, and honey if using.
02 - Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is fully emulsified and smooth.
03 - Taste the vinaigrette and adjust salt, pepper, or lemon juice as needed to balance the flavor.
04 - Serve immediately over salads or roasted vegetables, or transfer to a sealed container and refrigerate for up to 1 week. Shake or whisk vigorously before each use.
# Expert Tips:
01 -
- It takes less than five minutes and tastes brighter than anything from a store shelf.
- The honey optional touch balances the acid perfectly, and you likely have every ingredient already.
02 -
- If you add the oil too quickly it will not emulsify and you will end up with a broken dressing that pools on top of your salad.
- A minced garlic clove or a pinch of dried thyme transforms this into something entirely different, so experiment once you have the base version down.
03 -
- Let the dressing sit for ten minutes after mixing so the flavors marry and the sharp edges soften.
- If your lemons are particularly tart, start with slightly less juice and add more after tasting.