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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What's inside

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.

⏱ 11 min★ Easy

Target

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

Obstacle

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.

Expectation

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

Materials

Tools

Steps

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.
⏱ 3 min
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.
⏱ 2 min
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.
⏱ 3 min
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.
⏱ 2 min
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.
⏱ 2 min