Lemon Vinaigrette Recipe
This lemon vinaigrette combines fresh lemon juice, olive oil, brown mustard, garlic, oregano, salt, and black pepper into a bright, citrusy dressing. It emulsifies upon whisking or shaking and improves in flavor after resting. The vinaigrette can enhance salads or be used as a light sauce.
Ingredients
- ¼ cup lemon juice fresh
- 3 tablespoons extra virgin olive oil
- 1 teaspoon brown mustard spicy
- 1 garlic finely minced, clove
- ½ teaspoon oregano dried
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
Instructions
- In an 8-ounce or larger mason jar, combine the lemon juice, olive oil, mustard, garlic, oregano, salt, and black pepper. Stir well with a whisk or spoon. Or, secure the lid on the jar and shake well until the dressing looks emulsified.
- This dressing tastes best if you can let it rest at least 10 minutes before serving, so the flavors can meld. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Let the vinaigrette rest at least 10 minutes for better flavor melding before serving.
- Store leftovers in an airtight container refrigerated for up to 5 days.
- Use fresh lemon juice for best acidity and brightness.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 98
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 305mg | 13% |
| Potassium | 22mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.