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Lemon vinaigrette in a glass jar next to a citrus reamer, a microplane zester, and green dishes filled with lemon slices.

Double Lemon Vinaigrette

By Natalie Marble
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!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 6 servings
Calories 116 kcal

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.

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Nutrition

Calories: 116kcalCarbohydrates: 2gProtein: 0.1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 397mgPotassium: 12mgFiber: 0.1gSugar: 2gVitamin A: 2IUVitamin C: 0.2mgCalcium: 3mgIron: 0.1mg
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