A mason jar filled with lemon vinaigrette with fresh lemons on the side.

Lemon vinaigrette

Enhance the flavor of your vegetables with a simple dressing.

A mason jar filled with lemon vinaigrette with fresh lemons on the side.
Lemon vinaigrette

One easy way to enhance your vegetables, salads, beans, and grain dishes is to keep a tasty homemade vinaigrette or sauce in the refrigerator.

This lemon vinaigrette tastes great on seasonal asparagus or tabbouleh salad, among other dishes.

Servings: 10

Prep time: 30 minutes

Ingredients

  • 1 tablespoon minced shallots or red onion
  • 3 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. In a mason jar or bowl, combine the minced shallots or red onion and lemon juice. Let sit for a few minutes.
  2. In the meantime, peel the garlic and mash it into a paste on your cutting board. Add to the bowl.
  3. Add the mustard, olive oil, a pinch of salt and a few grinds of black pepper.
  4. Shake or whisk the vinaigrette together to emulsify, then taste it on whatever you are eating and adjust the salt and acidity as needed. Remember, as with any vinaigrette, a little goes a long way. The vinaigrette can be refrigerated and used for up to 2 to 3 days.

    Nutrition information (per serving)

  • Serving size: 1 tablespoon
  • Calories: 74
  • Total fat: 8 g
  • Saturated fat: 1 g
  • Sodium: 122 mg
  • Total carbohydrate: 0.6 g
  • Dietary fiber: 0 g
  • Total sugars: 0 g