If you’ve ever struggled to make lemon vinaigrette that’s not overly acidic or oily, and has a balanced flavor, look no further!
In this easy, step-by-step tutorial I’ll show you how to make perfect, 4-ingredient lemon vinaigrette every time.
How to Make Lemon Vinaigrette
An easy, step-by-step tutorial on how to make delicious lemon vinaigrette every time. Perfect for warm and cold salads, roasted veggies, and more!
- 3-4 Tbsp fresh lemon juice
- 1/4 cup good quality olive oil (light or extra virgin)
- 1 tsp maple syrup
- 1 pinch each salt and black pepper
- 3 Tbsp minced shallot (optional)
We recommend using a small blender to emulsify the ingredients and also fully incorporate the shallot. If not using shallot, simply add all ingredients to a small mixing bowl and whisk until fully combined.
If using a blender, add all ingredients to small blender and blend on high until creamy and smooth.
Taste and adjust flavor as needed, adding more lemon for acidity, olive oil for richness, salt and pepper to taste, or maple syrup for sweetness.
Use immediately on warm and cold salads, roasted vegetables, and more! Store in the refrigerator 3-4 days. The oil can harden when cold, so shake well to reincorporate.
*Nutrition information is a rough estimate calculated with lesser amount of lemon juice and without optional ingredients. Recipe as written yields 4 (2-Tbsp) servings (about 1/2 cup total).
Nutrition Per Serving (1 of 4)
- Calories: 126
- Fat: 13.5g
- Saturated fat: 1.9g
- Sodium: 19mg
- Carbohydrates: 1.9g
- Sugar: 1.3g