Ina Garten Lemon Vinaigrette (Printable)

Bright lemon juice, Dijon, olive oil, and honey emulsified into a zesty vinaigrette for salads and marinades.

# What You'll Need:

→ Main Vinaigrette

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 sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon honey (optional, for sweetness)

# How To Make:

01 - In a small bowl or glass jar, combine the lemon juice, Dijon mustard, sea salt, black pepper, and honey if using.
02 - Slowly whisk in the olive oil until the dressing is fully emulsified and smooth.
03 - Taste and adjust seasoning as needed.
04 - Serve immediately or store in a sealed container in the refrigerator for up to 1 week. Shake or whisk well before using.

# Expert Tips:

01 -
  • It comes together faster than you can set the table and tastes like you spent actual effort.
  • The honey balances the acidity just enough to make everyone at the table go back for seconds.
02 -
  • The dressing will separate in the fridge and that is not a sign it went bad, just shake it back to life.
  • Adding a minced garlic clove or a pinch of dried thyme takes this from great to unforgettable with almost no extra effort.
03 -
  • Roll the lemon firmly on the counter before cutting it open and you will extract significantly more juice with less effort.
  • The real secret is letting the dressing sit for ten minutes before serving so the flavors marry and mellow into something cohesive.

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