This is an easy-to-make homemade lemon vinaigrette recipe with a bright, refreshing tang that comes together in just minutes.
This lemon vinaigrette is a staple dressing recipe that adds a fresh and vibrant touch to salads, roasted vegetables, or grain bowls.
Ingredients
Here is what you will need to make homemade lemon vinaigrette dressing.
- Lemons - for a fresh vibrant dressing, use freshly squeezed juice from lemons
- Olive oil - make sure to go for a good quality extra virgin olive oil
- Garlic granules
- Salt + Pepper
See the recipe card for quantities.
Instructions
How to make lemon vinaigrette dressing.
Before cutting your lemons if you roll them with your palm against the countertop, they will get a bit softer and are easier to juice.
Cut the lemons in half and use a citrus press, or juicer, or even manually squeeze the lemons with your hand juice until you get enough freshly squeezed lemon juice. Juice into a mason jar with a tight-fitting lid or mixing bowl.
Add the rest of the ingredients to the lemon juice. Add the olive oil, garlic granules, and salt and pepper. If you would like add liquid sweeteners like agave or maple syrup.
If using a mason jar seal with the lid and shake vigorously until the dressing is well combined. If using a small bowl use a whisk until well combined.
Taste and adjust the flavor as needed. For more acidity add more lemon juice and if too acidic add more olive oil. If you prefer some sweetness use a liquid sweetener like agave or maple syrup and add the garlic, salt, and pepper to taste as needed.
Store in a container with a tight-fitting lid in the refrigerator.
Keep in mind the olive oil will harden when cold so prior to using remove it from the fridge and leave the dressing out at room temperature. Once the olive oil liquefies, shake the container or use a whisk until the dressing is reincorporated.
Variations
This dressing can be adjusted to taste and is also a good base recipe to incorporate other herbs into.
- Sweetness - by default this recipe does not have any added sweetness, if the dressing is too acidic or sour, add in a liquid sweetener like agave syrup or maple syrup.
- Dijon Mustard - for a lemon dijon flavor add dijon mustard to taste
- Herbs - add in fresh herbs like oregano, thyme, rosemary
Storage
Store in a container with a tight-fitting lid. Store in the refrigerator for up to 1 week.
Recipe
Lemon Vinaigrette Recipe
Ingredients
- 1 cup lemon juice freshly squeezed
- ½ cup olive oil
- 4 teaspoons garlic granules
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Before cutting your lemons if you roll them with your palm against the countertop, they will get a bit softer and are easier to juice.
- Cut the lemons in half and either use a citrus press or juicer or manually squeeze the lemons with your hand and juice until you get enough freshly squeezed lemon juice. Juice into a mason jar with a tight-fitting lid or mixing bowl.
- Add the rest of the ingredients to the lemon juice. Add the olive oil, garlic granules, and salt and pepper.
- If using a mason jar seal with the lid and shake vigorously until the dressing is well combined. If using a small bowl use a whisk until well combined.
- Taste and adjust the flavor as needed. For more acidity add more lemon juice and if too acidic add more olive oil. If you prefer some sweetness, add a sweetener of your choice and add the garlic, salt, and pepper to taste as needed.
- Store in a container with a tight-fitting lid in the refrigerator.
- Keep in mind the olive oil will harden when cold so prior to using remove it from the fridge and leave the dressing out at room temperature. Once the olive oil liquefies, shake the container or use a whisk until the dressing is reincorporated.
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