Classic lemon vinaigrette

by MASTER

Make a bright, simple vinaigrette to dress salads or marinate vegetables; do this when you want a fresh dressing in under 10 minutes.

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Classic lemon vinaigrette

Make a bright, simple vinaigrette to dress salads or marinate vegetables; do this when you want a fresh dressing in under 10 minutes.

⏱ 11분★ 쉬움

현재

You have fresh lemon juice, olive oil, Dijon mustard, salt and pepper measured out but not combined into a dressing.

난관

The oil separates from the lemon juice and mustard if added too quickly, and acidity or salt can be unbalanced when starting from rough measurements.

기대

A smooth, emulsified lemon vinaigrette (about 3/4 cup) ready to pour over a salad or store in the refrigerator.

재료

도구

단계

01
Prep ingredients
Juice one lemon to yield 3 tablespoons and zest if desired; measure olive oil, mustard, salt, pepper, and honey into measuring spoons or a small cup.
⏱ 3분
02
Mix acid and mustard
In the bowl or jar combine the lemon juice, Dijon mustard, salt, pepper, and honey and whisk or shake until the mustard is fully dispersed.
⏱ 2분
03
Emulsify by adding oil slowly
With the whisk running or jar lid off, add the olive oil in a thin, steady stream while whisking or pour in gradually while shaking to form a stable emulsion.
⏱ 3분
04
Taste and adjust seasoning
Sample a small amount and add up to 1/4 teaspoon more salt, a squeeze more lemon, or a touch more honey to balance acidity and saltiness, then whisk briefly.
⏱ 2분
05
Store or serve
Transfer the vinaigrette to a serving container or seal the jar and refrigerate; if refrigerated, shake or whisk before using to re-emulsify.
⏱ 2분