Ina Garten Lemon Vinaigrette (Printable)

Bright lemon-Dijon vinaigrette with olive oil and herbs — ready in minutes for salads or marinades.

# What You Need:

01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

02 - 1/2 cup extra virgin olive oil

03 - 1 teaspoon Dijon mustard

04 - 1 teaspoon kosher salt

05 - 1/2 teaspoon freshly ground black pepper

06 - 1 teaspoon honey or maple syrup

07 - 1 small garlic clove, minced

08 - 1 tablespoon finely chopped fresh herbs (parsley, basil, or chives)

01 - In a small bowl or glass measuring cup, whisk together the lemon juice, Dijon mustard, kosher salt, and black pepper until well blended.

02 - Slowly drizzle in the olive oil while whisking constantly until the dressing is fully emulsified and creamy.

03 - If using, whisk in the honey or maple syrup, minced garlic, and fresh herbs until evenly incorporated.

04 - Taste the vinaigrette and adjust salt, pepper, or lemon juice as needed to suit your preference.

05 - Use immediately or transfer to a jar with a tight-fitting lid. Refrigerate for up to 3 days and shake well before each use.

01 -

It takes less time than finding your keys and you probably already have everything you need.
The emulsion holds beautifully, meaning no sad puddles of oil floating on top of your salad.

02 -

If you add the oil too fast it will split and look greasy instead of creamy, so patience during the drizzle really matters.
Shaking it in a mason jar works just as well as whisking if you are short on time or energy.

03 -

Room temperature ingredients emulsify much better than cold ones straight from the fridge.
A fork works in a pinch if you do not have a whisk, just use a smaller container to keep the splashing contained.