Simple Lemon Vinaigrette with Olive Oil
A bright, classic lemon vinaigrette balances peppery extra-virgin olive oil with fresh lemon juice for a versatile dressing. This 3-to-1 ratio delivers balanced acidity and richness without egg, mayo, or mustard, letting quality ingredients shine. The sharp citrus cuts through heavy salads, roasted vegetables, and grains while olive oil carries subtle fruity notes. Perfect for cooks prioritizing simplicity and ingredient quality over complexity. Serve on tender greens, drizzle over warm potatoes or fish, or use as a marinade base. This version strips away flavor distractions common in bottled dressings, letting lemon and olive oil speak for themselves. Its minimalist approach makes it a foundation recipe you'll return to constantly.
Ingredients
- 3 tbsp extra-virgin olive oilneutral oil1:1oil
removes fruity notes
- 1 tbsp lemon juice, freshly squeezed
- seasoning, salt and pepper(optional)Dijon mustard0.5 tsp per batchemulsifier
adds body and tang
Instructions
- 1
Whisk together olive oil and fresh lemon juice.
- 2
Add seasoning to taste and whisk until combined.
Tips
Use the freshest lemon juice possible; bottled lemon juice lacks the brightness and complexity of fresh juice and will flatten the vinaigrette's character.
Whisk vigorously for 30-45 seconds to create temporary emulsification, which helps the oil and lemon juice cling to leaves longer before separating.
Taste and adjust: if too acidic, add more oil; if too mild, add a touch more lemon juice. This 3-to-1 ratio is adjustable to your preference.
Good to Know
Keep in a sealed jar in a cool, dark pantry or refrigerator for up to 1 week. Shake before each use as oil and lemon juice separate.
Make up to 5 days ahead; store in an airtight container and shake before serving.
Drizzle over green salads, roasted vegetables, grains, or use as a marinade for fish or chicken.
Common Mistakes
Do not let lemon juice sit in the dressing for more than a week to avoid the acid breaking down the oil's delicate flavors.
Do not use bottled lemon juice to avoid a flat, chemical taste that undermines the simplicity of the recipe.
Substitutions
FAQ
Can I make this vinaigrette ahead?
Yes, prepare it up to 5 days ahead in a sealed jar. The oil and lemon juice will separate, which is normal. Shake well before drizzling on salads to temporarily re-emulsify.
What if I don't have fresh lemon juice?
Avoid bottled lemon juice, which tastes chemical and flat. Instead, substitute fresh lime juice or red wine vinegar in equal amounts for a different but equally bright vinaigrette.
How do I prevent the vinaigrette from separating?
Whisk vigorously for 30-45 seconds to create a temporary emulsion. Adding 0.5 teaspoon Dijon mustard per batch also helps bind oil and acid, extending stability to several hours.