How to Make Lemon Vinaigrette

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Cutting board with ingredients for making homemade Lemon Vinaigrette

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, 5-ingredient lemon vinaigrette every time.

Pouring oil into a bowl for our tutorial on How to Make Lemon VinaigretteUsing a whisk to stir together ingredients for homemade Lemon Vinaigrette

Using a spoon to drizzle dressing over a simple green salad

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!
Author Minimalist Baker
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Whisking together ingredients for our easy Lemon Vinaigrette Dressing recipe
5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 (2-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

  • 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)

Instructions

  • 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. 

Video

Notes

*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 (1 of 4 servings)

Serving: 1 serving Calories: 126 Carbohydrates: 1.9 g Protein: 0 g Fat: 13.5 g Saturated Fat: 1.9 g Sodium: 19 mg Fiber: 0 g Sugar: 1.3 g

Reader Interactions

Comments

  1. Madison says

    I made this and it was delicious! Seemed too lemony when I first tasted it, but put it on my salad (arugula-based) without changing it and it tasted perfect. Adding the shallots (onions would work as well) gives it a more creamy appearance and I found it enhanced the flavour perfectly!

  2. Christine says

    I liked this lemon vinaigrette- I am allergic to onions so did not use shallots and it was still great. Very simple and good.

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