Ina Garten Lemon Vinaigrette (Printable)

Fresh lemon dressing with olive oil and Dijon mustard, ready in 5 minutes

# What You'll Need:

→ Vinaigrette Base

01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra virgin olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Optional Add-Ins

06 - 1 teaspoon honey or maple syrup (for sweetness)
07 - 1 small garlic clove, minced (for extra flavor)
08 - 1 tablespoon finely chopped fresh herbs (parsley, basil, or chives)

# How To Make:

01 - In a small bowl or glass measuring cup, whisk together the lemon juice, Dijon mustard, kosher salt, and black pepper until well blended.
02 - Slowly drizzle in the olive oil while whisking constantly until the dressing is fully emulsified and creamy in texture.
03 - If using, whisk in the honey or maple syrup, minced garlic, and fresh herbs until evenly distributed.
04 - Taste the vinaigrette and adjust the salt, pepper, or lemon juice as needed to suit your preference.
05 - Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days. Shake well before each use.

# Expert Tips:

01 -
  • This vinaigrette comes together faster than you can set the table, and it tastes like something you would pay good money for at a café.
  • Once you master this basic ratio, you will never buy bottled dressing again because nothing compares to the real thing.
02 -
  • If your vinaigrette separates and refuses to come back together, a tiny splash of warm water and aggressive whisking usually saves it.
  • Let the dressing sit at room temperature for ten minutes after pulling it from the fridge because cold olive oil seizes up and loses its smooth texture.
03 -
  • The two to one oil to acid ratio is your North Star, so once you memorize that, you can build a hundred different dressings from memory.
  • Warming the bowl slightly with hot water before whisking helps the emulsion form faster and hold longer.

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