The Best Lemon Vinaigrette For Salads, Grilled Veggies and More! 🍋

Ingredients

• 1/2 cup Olive Oil (extra-virgin, room temperature)
• 2 tablespoons Fresh Lemon Juice (juiced from about 1 medium lemon)
• 1 teaspoon Lemon Zest (finely grated, avoid white pith)
• 1 clove Garlic (minced or pressed)
• 1 teaspoon Dijon Mustard (smooth, classic Dijon)
• 1/4 teaspoon Salt (kosher or sea salt)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Zest the Lemon

   Using a microplane, grate the outer yellow skin of one lemon, avoiding the white pith. Collect about 1 teaspoon of zest.

   Time: PT2M

2. Juice the Lemon

   Cut the lemon in half and juice it using a citrus juicer until you have 2 tablespoons of fresh juice.

   Time: PT2M

3. Prepare the Garlic

   Peel one garlic clove and mince it finely, or press it through a garlic press.

   Time: PT1M

4. Combine All Ingredients

   In the small mixing bowl, add the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture emulsifies and thickens slightly.

   Time: PT2M

5. Taste and Adjust

   Taste the vinaigrette and adjust seasoning with extra salt, pepper, or a pinch of sugar if too acidic.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

1g

Fat

14g

Fiber

0g