15-Minute Easy 4-Ingredient Lemon Vinaigrette
A bright, classic vinaigrette made with lemon juice, Dijon mustard, garlic, and olive oil. Whisk together acidic and savory components, then gradually incorporate oil to achieve a creamy emulsion. Takes minutes to prepare and works on any salad or roasted vegetables.
Ingredients
- 3 tablespoon lemon juice
- 1 ½ tablespoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- 6 tablespoon olive oil
- salt(optional)
- ½ teaspoon dried oregano(optional)
Instructions
- 1
Whisk together lemon juice, Dijon mustard, minced garlic, and kosher salt in a medium bowl
- 2
Gradually whisk in olive oil one tablespoon at a time until creamy and emulsified
- 3
Season with additional salt to taste if desired, or stir in dried oregano for an herby variation
Tips
Whisk in oil gradually for proper emulsification; adding all at once may break the vinaigrette
Use room temperature ingredients for best emulsion stability
Good to Know
Refrigerate in an airtight container up to 5 days. Whisk or shake before use if separated.
Prepare up to 5 days ahead; store in refrigerator
Drizzle over salads, roasted vegetables, or use as a marinade for grilled proteins
Common Mistakes
Add oil too quickly to avoid breaking the emulsion
Whisk continuously to avoid separation
Substitutions
milder, slightly sweeter