Lemon Vinaigrette Dressing Recipe
A vibrant and tangy lemon vinaigrette dressing that brings brightness and depth to your salads, vegetables, and grilled dishes. This easy-to-make dressing combines fresh lemon juice, zesty lemon peel, garlic, Dijon mustard, honey, thyme, and olive oil for a perfectly balanced flavor profile. Ideal for adding a fresh citrus punch to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About ¾ cup dressing (serves 6-8)
- Category: Dressing
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, more to taste
- 1 tablespoon honey (or maple syrup), or more to taste
- ⅓ cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
Instructions
- Prepare the lemon: Start by zesting one lemon to collect about one teaspoon of lemon zest, then juice the lemons to obtain ¼ cup of fresh lemon juice. Set both aside.
- Grate the garlic: Peel and grate one clove of garlic finely to release its flavor, then add it to a mixing bowl.
- Combine mustard and salt: Add one teaspoon of Dijon mustard and one teaspoon of kosher salt to the bowl with the grated garlic, mixing them together to create a flavorful base.
- Add lemon elements: Pour in the freshly squeezed lemon juice along with the lemon zest, stirring the ingredients well to blend.
- Sweeten and season: Drizzle one tablespoon of honey or maple syrup into the mixture, and add one teaspoon of fresh thyme leaves. Adjust the sweetness and saltiness to your taste preferences.
- Emulsify with olive oil: Slowly whisk in ⅓ cup of extra-virgin olive oil until the vinaigrette is well combined and slightly thickened, ensuring a smooth and cohesive dressing.
- Taste and adjust: Sample the dressing and fine-tune the seasoning by adding more salt, honey, or lemon juice as desired.
- Serve or store: Use immediately to dress your favorite salads or store in a sealed container in the refrigerator for up to one week. Stir or shake well before each use.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Maple syrup can be used as a vegan alternative to honey.
- This vinaigrette can be stored refrigerated for up to 7 days.
- Shake or whisk well before each use if stored.
- Adjust the amount of honey/maple syrup to suit your desired level of sweetness.
Find it online: https://recipethrive.com/lemon-vinaigrette-dressing-recipe/
