Lemon Vinaigrette Dressing

Lemon Vinaigrette

in Ingredient, Vegan

Vinaigrette is great on green leaf salads, pasta salads, sandwiches, wraps and flatbread.   The dressing is so easy to make, you can prepare it in just a few minutes.

Try it drizzled over grilled or roasted asparagus.   The lemon really jazzes up the flavor of the asparagus.

Scroll down to visually see the steps or Jump to the recipe.



  • Lemon Vinaigrette Dressing


Combine all ingredients

  • Lemon Vinaigrette Dressing

It is so easy!!   Combine all ingredients, preferably in a mason jar.



Shake it up

  • Lemon Vinaigrette Dressing

Put the lid on the jar and shake it vigorously for 10 seconds.   That’s it, you are done.   It can be stored in the refrigerator for 7 days.



Make it easy

  • Lemon Vinaigrette Dressing

Using a mason jar makes it really easy.   You should have at least one mason jar for dressings.   Shaking vigorously in a mason jar for 10 seconds will get you similar emulsification as 2 minutes of whisking.   You can also use a good reusable container instead of a mason jar.   Make sure the lid does not leak when shaking.

You can also whisk the ingredients in a bowl, it just takes a little longer.   If you don’t have a whisk, position two forks side by side in your hand.   One with the tines up and the other with the tines down.   This works similar to a whisk.


Making your own dressing easy and satisfying.   The fragrant citrus will add a little extra something something…


Lemon Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Zest from 1 Lemon – 1/2 tsp
  • Juice from 1 Lemon – 2 tbsp
  • 1 tsp Agave syrup or sugar
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 2 pinches Fresh ground Pepper or to taste
  • 3 tbsp Olive Oil (add an additional tbsp to mellow the flavor)

Directions

  1. Zest one lemon, try not to zest the pith (white part under the thin yellow layer). The zest from one lemon is enough, you will get about 1/2 tsp.
  2. Cut the zested lemon in half and juice the whole lemon. You will get about 2 tbsp of juice.
  3. Add the Sugar, I like to use Agave syrup. Simple syrup or Sugar will work fine too.
  4. Add the Mustard, Dijon is perfect for this dressing. You can use another mustard but use a smaller amount.
  5. Add the Salt and Pepper.
  6. Add the Olive oil. Use 3 tbsp for a stronger flavor. Use 4 tbsp for a more mellow flavor.

Tips

  • Use a mason jar.
  • Try is on: pasta, salads, sandwiches, roasted vegetables, wraps.
  • Store it in the refrigerator for up to 7 days.


  • Lemon Vinaigrette Dressing