Description
This Lemon Vinaigrette is a simple, fresh, and tangy salad dressing made with lemon juice, Dijon mustard, garlic, olive oil, and fresh herbs. Perfect for adding brightness and flavor to salads, roasted veggies, and grain bowls.
Ingredients
Scale
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 clove garlic, minced or pressed
- ½ tsp coconut sugar (or sweetener of choice)
- ⅜ tsp sea salt (or to taste)
- Black pepper, to taste
- 1 tbsp chopped chives
- 3 ½ tbsp extra-virgin olive oil
- 1 ½ tbsp water (optional, if using a blender)
Instructions
- In a small jar or bowl, combine lemon juice, Dijon mustard, garlic, coconut sugar, salt, pepper, and chives.
- Whisk the ingredients together until well combined.
- Slowly add the olive oil while continuing to whisk until the dressing emulsifies and thickens.
- If you want a creamier dressing, blend the mixture using an immersion blender or regular blender, adding water as needed for a thinner consistency.
- Adjust seasoning to taste, adding more salt, sugar, or lemon if desired.
- Serve immediately or refrigerate for up to 5-7 days. Let it rest for 40-60 minutes for better flavor fusion.
Notes
- For a more traditional vinaigrette, you can substitute lemon juice with white wine vinegar.
- Adjust the ratio of oil to lemon juice to match your preferred level of acidity.
- If storing, bring the dressing back to room temperature if the olive oil solidifies in the fridge.
- Use fresh garlic for a more pungent flavor or roasted garlic for a milder, sweeter profile.
Nutrition
- Serving Size: 2 tbsp
- Calories: 114
- Sugar: 1g
- Sodium: 248mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg