Lemon Vinaigrette Recipe (2024)

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Friday, August 10, 2012

The BEST Lemon Vinaigrette Dressing recipe that is so easy to make! It's so easy to make you won't need to buy store bought vinaigrette.

Lemon Vinaigrette Recipe (1)


I have a new found love for Lemon Vinaigrette after having a side salad atFleetwoods On Maui.

They made a fabulous butter lettuce side salad with a Lemon Vinaigrette dressing. With executive chef Scott Leibfried of Hells Kitchen you know the food was divine!

So for the first meal back at the good old homestead I decided to reconstruct the lemon vinaigrette.

I am now even more in love then I was the first time I tried it, and it made an amazing marinade for the Salmon I will post later.

Lemon Vinaigrette Recipe (2)


Mix 1/2 cup Fresh Lemon Juice and 1 cup Olive Oil in a shake-able container. Add water and shake well.

Lemon Vinaigrette Recipe (3)


Press 2 cloves Garlic into vinaigrette.

Lemon Vinaigrette Recipe (4)


Add:

  • 1/2 teaspoon Salt
  • 1/4 teaspoon Fresh Black Pepper
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Dried Basil

Lemon Vinaigrette Recipe (5)


Shake well, taste and add 2 tablespoons Water for a milder dressing if you have strong lemons. Refrigerate until ready to use.

Enjoy over the top of your favorite salad or as amarinadefor fish or shrimp.

A few favorite Salad Recipes that are delicious with Lemon Vinaigrette you also might love are:

  • Salmon Nicoise Salad
  • Tuna Berry Mango Avocado Salad
  • Roasted Shrimp Asparagus Orzo Pasta Salad
  • Apple Salad with Candied Hazelnuts and Lemon Vinaigrette

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American

Yield: 16

Author: Serena Bakes Simply From Scratch

Lemon Vinaigrette Recipe (6)

Lemon Vinaigrette

The BEST Lemon Vinaigrette Dressing recipe that is so easy to make!

Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 1/2 cup Lemon Juice, About 2 Large Lemons Fresh Squeezed
  • 1 cup Extra Virgin Olive Oil
  • 2 cloves Garlic, Minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Thyme, Dried
  • 1/4 teaspoon Basil, Dried
  • 1/4 teaspoon Black Pepper, Fresh Ground
  • 2 tablespoons Water

Instructions

  1. In a shake-able container like a mason jar add lemon juice, and olive oil. Shake well.
  2. Add all remaining ingredients except water, and shake until well combined. Taste dressing, and add water if lemon is too strong.
  3. Refrigerate until ready to use and enjoy over your favorite salad or as a marinade for fish or shrimp.

Calories

121.29

Fat (grams)

13.51

Sat. Fat (grams)

1.87

Carbs (grams)

0.58

Fiber (grams)

0.07

Net carbs

0.50

Sugar (grams)

0.12

Protein (grams)

0.06

Sodium (milligrams)

68.34

Cholesterol (grams)

0.00

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2012/08/lemon-vinaigrette.html

©2012 Serena Bakes Simply From Scratch

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Lemon Vinaigrette Recipe (7)


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21 comments

  1. Lemon Vinaigrette Recipe (8)

    Jessica@AKitchenAddiction8/10/2012 02:47:00 PM

    This sounds wonderful! I love lemon and garlic together!

    ReplyDelete

  2. Lemon Vinaigrette Recipe (9)

    I love this for a fish marinade! Excellent :)

    ReplyDelete

  3. Lemon Vinaigrette Recipe (10)

    Swathi8/10/2012 07:41:00 PM

    Freshly made vinaigrette always best. Love the flavor they add to the salad.

    ReplyDelete

  4. Lemon Vinaigrette Recipe (11)

    Marie 8/10/2012 09:51:00 PM

    Red wine vinaigrette is my favorite! This one sounds yummy too!

    ReplyDelete

  5. Lemon Vinaigrette Recipe (12)

    What's Baking??8/11/2012 05:36:00 AM

    This is a wonderful dressing. Thanks for sharing.

    ReplyDelete

  6. Lemon Vinaigrette Recipe (13)

    Abby8/11/2012 08:22:00 AM

    Oh I love this! And later in winter it will be the perfect memory of summertime :)

    ReplyDelete

  7. Lemon Vinaigrette Recipe (14)

    suzyhomemaker8/13/2012 06:42:00 AM

    This sounds great. I have done a lemon ginger vinaigrette but not with garlic. Lemon as a base is great for summer. So light and refreshing!

    ReplyDelete

  8. Lemon Vinaigrette Recipe (15)

    Jennifer Kendall8/13/2012 11:20:00 AM

    that sounds like a delicious dressing!

    ReplyDelete

  9. Lemon Vinaigrette Recipe (16)

    Anonymous8/14/2012 07:35:00 AM

    What a fantastic vinaigrette! How long do you think it would last in the fridge?

    Stopping by from Makin' You Crave Monday (#53 Beef Burgers with Bacon and Red Onion)

    Amber @ The Cook's Sister

    ReplyDelete

    Replies

    1. Lemon Vinaigrette Recipe (17)

      I believe it should last a week in the fridge in a covered container with no problems! Have a fabulous week!

      Delete

  10. Lemon Vinaigrette Recipe (18)

    1231/15/2013 02:34:00 AM

    nice

    ReplyDelete

  11. Lemon Vinaigrette Recipe (19)

    Theresa7/08/2015 12:45:00 PM

    Lovely recipe I can't wait to try. Pinned & shared.

    ReplyDelete

  12. Lemon Vinaigrette Recipe (20)

    Anonymous7/12/2015 03:05:00 PM

    We have so many lemons on our tree, can hardly wait to try this recipe!

    ReplyDelete

  13. Lemon Vinaigrette Recipe (21)

    Anonymous7/21/2016 10:08:00 PM

    When I put it in the fridge the olive oil hardens up, can I leave it on the counter?

    ReplyDelete

    Replies

    1. Lemon Vinaigrette Recipe (22)

      I feel it's safer to store it in the fridge and just remove 20 minutes before using, you can also place the jar in some warm water to help the olive oil return to room temprature faster. Thanks,Serena

      Delete

  14. Lemon Vinaigrette Recipe (23)

    Unknown12/27/2020 05:35:00 PM

    This is delicious. I put it on everything especially salads and roasted vegatables.

    ReplyDelete

  15. Lemon Vinaigrette Recipe (24)

    Imacraftr510@gmail.com12/29/2020 11:13:00 PM

    Thank You For Sharing😊G-d♥️Bless

    ReplyDelete

  16. Lemon Vinaigrette Recipe (25)

    Anonymous11/13/2022 07:03:00 PM

    Can I use vegetable oil? Wills is produce the same results?

    ReplyDelete

    Replies

    1. Lemon Vinaigrette Recipe (26)

      Serena Bakes Simply From Scratch11/14/2022 07:24:00 AM

      Yes, it will just lack the flavor olive oil adds. Thanks, Serena

      Delete

  17. Lemon Vinaigrette Recipe (27)

    Anonymous8/01/2023 12:24:00 PM

    In your instructions with the pictures you say to add the water with the lemon and EVOO but then in your list of ingredients and THOSE instructions you say not to add the water. Which one is it?

    ReplyDelete

    Replies

    1. Lemon Vinaigrette Recipe (28)

      Shake the dressing, taste and add the water if your lemons are strong to make it milder. Not everyone likes too tart of lemon and some lemons have a lot more flavor or can be more over powering then others.. Some also are so mild the water isn't needed. Sorry for the confusion. I updated the recipe card and must have missed that line in the step by step directions when I made the adjustment to the recipe based on feed back. Thanks, Serena

      Delete

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Lemon Vinaigrette Recipe (2024)

FAQs

What is the formula for vinaigrette dressing? ›

As a matter of fact, I frequently just drizzle a little olive oil on my salad, followed by some vinegar and salt, and then toss the greens. It's delicious. The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar.

Why is my lemon vinaigrette bitter? ›

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.

What are two ingredients that can be used to help emulsify a vinaigrette? ›

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

Which vinegar is best for vinaigrette? ›

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

What is the ratio of oil to vinegar when making a vinaigrette? ›

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

What is the best oil to use for a vinaigrette? ›

Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil. One of the most common variations is to substitute olive oil for salad oil.

What is the healthiest dressing to put on your salad? ›

8 Simple and Healthy Salad Dressings
  • Sesame ginger. This simple salad dressing doubles as an easy marinade for meat, poultry, or roasted veggies. ...
  • Balsamic vinaigrette. ...
  • Avocado lime. ...
  • Lemon vinaigrette. ...
  • Honey mustard. ...
  • Greek yogurt ranch. ...
  • Apple cider vinaigrette. ...
  • Ginger turmeric.
Jul 27, 2023

What if lemon vinaigrette is too lemony? ›

If your dressing is too tangy, add more olive oil, to taste. Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge.

Should lemon and vinaigrette be refrigerated? ›

While oils and vinegars don't need to be refrigerated on their own, once you add in ingredients like fresh-squeezed citrus juice, mustard and garlic to make a homemade vinaigrette, it's a good idea to pop any leftovers in the refrigerator.

What is the stabilizer in a vinaigrette? ›

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard.

What is added to a vinaigrette to stabilize it and make it permanent? ›

In the case of salad dressings, some common emulsifying agents are mustard, yogurt, and egg yolks. These ingredients contain compounds that have a dual affinity for both water and oil, allowing them to act as a bridge between the two liquids and stabilize the emulsion.

How to bind oil and vinegar? ›

To get the at-odds ingredients to mingle and develop that substantive consistency, you've got to break down the fat molecules and let the acid in. You do this by adding the oil to the vinegar or other liquid in a slow and steady stream while furiously beating with a whisk or blender.

What is vinaigrette dressing made of? ›

Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ih-GRET, French: [vinɛɡʁɛt]) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.

What's the difference between balsamic vinegar and vinaigrette? ›

Balsamic vinegar is pure vinegar. Balsamic vinegar is dark brown in color and has a very robust, slightly sweet flavor. Balsamic vinaigrette is a mixture made with balsamic vinegar, olive oil, sugar, salt and/or other spices. It is typically used as a salad dressing but has other uses in the kitchen as well.

How do you make Gordon Ramsay Caesar dressing? ›

Dressing: to a bowl, add one egg yolk, a teaspoon of dijon and a splash of red wine vinegar. Whisk then start slowly drizzling in 1 cup avocado oil and continue whisking until thickened. Add juice of one lemon, 1 minced cloves of garlic, 2 minced anchovies, 1/2 cup grated parmesan and salt and pepper tt.

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