Double Lemon Vinaigrette
This Double Lemon Vinaigrette proves that the simplest recipes can often be the best. Easy, versatile, and bursting with brightness, this vinaigrette is about to become your next kitchen essential!
This lemon vinaigrette is a favorite in our house. Five ingredients and ready in five minutes – how can you go wrong?!
It’s great on so many things – my latest favorite is this Pear and Fennel Salad – but it’s also great in pasta salads, on roasted vegetables, grilled or broiled fish, or even used as a marinade! It’s a kitchen workhorse if you ask me!
Let’s get into it!
Recipe Ingredients
You’ll need the following ingredients to make this versatile vinaigrette:
Ingredient Notes & Substitutions
The ingredients to make this lemon vinaigrette are easy to find and readily available at any grocery store.
Here are a few ingredient notes:
Lemon: As the main ingredient in this recipe, use a fresh large lemon that has smooth, unblemished skin. Substitute two smaller fresh lemons if you don’t have a large one.
Shallot: Shallot provides a nice, but subtle onion flavor in the background of this vinaigrette. Be sure to dice the shallot as finely as you can.
Dijon mustard: Dijon mustard has two roles in this vinaigrette. The first is flavor – it is a perfect complement to lemon (this is the one that I use). The second is to act as an emulsifier – it helps to combine the lemon juice and oil that wouldn’t normally mix otherwise. If you don’t have Dijon, you can substitute whole grain mustard.
Honey: Honey is used in this recipe not to be sweet, but rather to just take the edge off the tartness of the lemon. The amount you use is to suit your taste.
The Technique: How to Make a Vinaigrette
Ratios
Classically speaking, a vinaigrette’s standard ratio of fat to acid is typically 3:1. That is to say, for example, for every tablespoon of acid (vinegar, citrus juice), you would add three tablespoons of fat (olive oil, avocado oil, walnut oil, etc.).
I personally prefer a ratio closer to 2:1. But the great part of making your own vinaigrettes is that you can tailor them to your taste.
Why might you change the ratio? Some salads are filled with delicate greens and vegetables, where a more muted vinaigrette works better and is not overpowering. Whereas others contain more hearty greens and vegetables that can stand up to a stronger, more acid-forward vinaigrette.
To read more about flavor balancing and ways to blend, check out my Simple Honey Lime Vinaigrette post for more details.
What is an Emulsifier?
Some vinaigrettes and sauces use what is called an ’emulsifier’. This is an ingredient that helps other ingredients combine that normally wouldn’t otherwise. In the case of this vinaigrette, the Dijon mustard plays that role. If you’ve ever made a vinaigrette where you had to constantly shake it before using, that vinaigrette does NOT contain an emulsifier. Now you know!
Pro Tip
When making a vinaigrette, ALWAYS whisk the salt with the acid (in this case, lemon) until the salt is completely dissolved and BEFORE adding the oil. Not only does the salt fully dissolve this way, but it also allows you to taste the full finished flavor of the vinaigrette and avoid mistakes, like over-salting it, when adjusting any of the seasonings.
Let’s Make Double Lemon Vinaigrette Together: STEP BY STEP
Be sure to check out the full recipe details and ingredient list in the recipe card below.
First, in a small bowl, combine the lemon juice and zest, mustard, shallot, honey, salt and pepper. Second, whisk this well, until the salt is fully dissolved.
Third, while continuously whisking, slowly drizzle in the olive oil until it is fully incorporated. To prevent your bowl from moving around while whisking, place it on a rolled-up kitchen towel (see handy tip below).
Handy Tip!
To prevent your bowl from moving when whisking your vinaigrette and using your other hand to drizzle in the oil, take a kitchen towel and roll it up into a ring and loosely tie the ends. Then, place your bowl on top of the towel and it will no longer move.
Storage
Store this lemon vinaigrette in a glass jar or other airtight container in your refrigerator for up to three weeks.
Other Delicious Vinaigrette Recipes
Frequently Asked Questions
I hope you love this Double Lemon Vinaigrette!
If you make it, be sure to leave a rating so I know how you liked it!
Recipe Card
Double Lemon Vinaigrette
Ingredients
- 1/2 shallot (finely diced)
- 1 tsp Dijon mustard
- large lemon (zest and juice)
- 2 tsp honey
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3-1/2 cup extra virgin olive oil
Instructions
- In a small bowl, add the lemon zest and juice, along with the shallot, mustard, honey, salt, and pepper, and whisk well until the salt is completely dissolved.
- Next, slowly add 1/3 cup of the olive oil while continually whisking until the vinaigrette is completely emulsified. You will know the vinaigrette is emulsified when the oil and lemon juice are no longer separated.
- Taste the vinaigrette and adjust any seasoning that you like – additional olive oil. salt, pepper, etc.
Nutrition
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Nice to meet you!
I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
