Who’s ready for the super delicious, quick lemon vinaigrette? This salad dressing is quickly mixed, keeps well in the fridge and fits perfectly to our Meal-Prep thought!
If you have already washed and sliced your salad and vegetables in the refrigerator, all you need is a quick dressing and the finished salad is on the table in 5 minutes. Due to the juice of fresh lemons, the lemon vinaigrette tastes super fresh and light. It goes well with much more than just salads and I love to drizzle it over grilled or baked vegetables or blanched beans.
The vinaigrette gives the vegetables that extra kick and the bright yellow colour immediately puts you in a good mood!
Lemon vinaigrette recipe ingredients
A classic vinaigrette, the base is quickly stirred together and can then, as always, be easily varied! You need these ingredients:
- Freshly squeezed lemon juice – the juice gives the freshness and the extra kick
- Extra virgin olive oil – the strong olive oil note is perfectly compatible with lemon juice
- Garlic – I like garlic raw, if you can’t stand it you can blanch it briefly
- (Honey)-dijon mustard – I love this classic
- Honey, agave syrup or maple syrup – optinal, but it balances the strong flavours of lemon, garlic and lemon juice.
- Freshly ground pepper and sea salt
- Herbs – as you like, I love mint or a little lemon thyme in the vinaigrette
Prepare all the ingredients for the lemon vinaigrette (exact measurements in the recipe below). Mix lemon juice, pressed garlic, mustard, a little sweetness (honey /agave syrup / maple syrup), salt and pepper in a bowl and mix with a whisk. Slowly add the olive oil and continue stirring. The vinaigrette sets wonderfully and the bright yellow color always brings a smile to my face! Add the chopped herbs as desired – season to taste: done!
Depending on which dish I want to use the lemon vinaigrette for, I vary the ratio of lemon and olive oil. For vegetables that come straight from the grill, I even like a 1:1 ratio of lemon juice and olive oil, for salad I use a little more oil, about 3:4 ratio. Try it out and vary with the basic recipe.
Variations of the lemon vinaigrette
The Basic Recipe can be changed and adapted in no time at all, here are a few possibilities, but you can probably think of many more:
- Lime juice – use instead of lemon juice, ratio 1:2 Juice/Olive oil
- Grainy mustard – makes the vinaigrette even more hearty
- fresh horseradish – grated, added to the sauce, tastes great with beetroot carpaccio
- Rosemary oil – use already flavoured olive oil
- Ginger – fresh ginger rubbed into the vinaigrette immediately gives an Asian touch
- Spring onions chopped – not only looks beautiful, but also tastes delicious
Playing around with the dressing recipe, I also like to have a bottle of the base mix in the fridge, and then add some flavors as the mood takes me.Print
The lemon vinaigrette is a real summer dressing! It shines like the sun itself…
- 120 ml freshly squeezed lemon juice (approx. 1–2 lemons depending on juice content)
- 1 teaspoon (honey) dijon mustard
- 1 garlic clove, pressed
- 1/2 teaspoon sea salt
- freshly ground pepper
- optional: 1/2 teaspoon honey, agave- or maple syrup
- 160 ml extra virgin olive oil
- Herbs as desired (mint, thyme, rosemary…)
- Mix lemon juice, mustard, garlic, salt, pepper and possibly sweetener in a deep bowl with a whisk. Alternatively put all ingredients (including olive oil) into a small bottle and shake vigorously.
- Slowly add olive oil, continuing until the vinaigrette emulsifies (the ingredients bind together and the bright yellow dressing is created)
- Mix in herbs
- If the vinaigrette is too sour – add a little more olive oil
- Pour into a clean glass/bottle and store in the refrigerator (lasts a good 1 week, if the oil should separate, just shake well again
Tastes great on salad, grilled vegetables, beetroot carpaccio…
Keywords: Lemon vinaigrette, vinaigrette, salad dressing, dressing, salad sauce, salad