Lemon Vinaigrette
published about 1 hour ago
If you’re looking for a bright and zippy homemade dressing that goes with everything, look no further than a lemon vinaigrette. This version has a hint of natural sweetness, just enough tang, and lots of fresh flavor. Plus, it’s simple and easy to make with a handful of basic ingredients that you may already have in the kitchen. It’s a natural partner to salads , grain bowls , pasta salad , and even chicken and fish.
How Do You Make a Vinaigrette Less Acidic?
A good lemon vinaigrette requires more than simply lemon juice and olive oil. Seasoning the dressing with salt, as well as adding a hint of sweetness with honey or maple syrup, mellows the punch of acidity and gives the vinaigrette a more balanced flavor.
Why Does My Vinaigrette Taste Bitter?
A good lemon vinaigrette should taste bright and fresh with a nice balance of sweet and tangy flavors. You might get a very subtle bitter undertone, but the vinaigrette shouldn’t have a pronounced bitter flavor. If your vinaigrette tastes bitter, there are a few reasons why that might have happened.
- Adding lemon zest. While lemon zest can up the lemony flavor of your vinaigrette, it will also leave it with a bitter flavor. It’s best to stick with just lemon juice and skip the zest.
- Too much acid. For a well-balanced vinaigrette, you’ll want to use an equal amount of fresh lemon juice and oil.
The Best Way to Store Lemon Vinaigrette
Since fresh lemon juice is the main ingredient in this vinaigrette, the best place to store it is in the fridge. This will help maximize freshness and preserve the flavor. Store the vinaigrette in a jar or other lidded container, so it’s easy to shake up before using it again.
How Long Does Homemade Lemon Vinaigrette Last?
When stored properly, in an airtight container in the refrigerator, lemon vinaigrette will last for upwards of a week. The oil may separate while it sits, but that’s totally normal. Just whisk the vinaigrette or give it a good shake before using. And because it keeps well, go ahead and make a double batch if you know you’ll be making a lot of salads or grain bowls in the coming days.
Comments 0 RatingsLemon Vinaigrette
Yield Serves 4 , Makes about 1/2 cup
Prep time 5 minutes
- alcohol-free
- egg-free
- kidney-friendly
- peanut-free
- low-potassium
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- low-sodium
- red-meat-free
- dairy-free
- low-carb
- fish-free
- vegetarian
- shellfish-free
- sugar-conscious
- soy-free
- wheat-free
- Calories 129
- Fat 13.6 g (20.9%)
- Saturated 1.9 g (9.4%)
- Carbs 2.6 g (0.9%)
- Fiber 0.5 g (1.9%)
- Sugars 1.4 g
- Protein 0.2 g (0.4%)
- Sodium 70.7 mg (2.9%)
Ingredients
- 1
large or 2 medium lemons
- 1 teaspoon
honey or maple syrup
- 1/2 teaspoon
Dijon mustard
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/4 cup
extra-virgin olive oil
Instructions
-
Squeeze 1 large or 2 medium lemons until you have 1/4 cup juice. Add the lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a small bowl or small jar. Whisk or seal the jar and shake to combine.
-
Add 1/4 cup extra-virgin olive oil. Whisk or seal the jar and shake until combined and emulsified.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 1 week. Rewhisk before using.
Kelli Foster
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.
Follow KelliSource : food
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