Homemade Lemon and Olive Oil Vinaigrette : Easy Recipe

• In a small bowl or vinaigrette shaker, add the mustard, lemon juice, salt, and pepper.
• Gradually pour in the olive oil while whisking vigorously with a fork or small whisk. The dressing will thicken slightly.
• Taste and adjust with a little more lemon juice if needed. Transfer to a small jar or bottle.

👨‍🍳 Take the ingredients out 10 minutes ahead of time so they reach room temperature. This helps the emulsion hold together!

And there you have it : a simple, quick, and delicious vinaigrette to keep on hand!

Enjoy! 😋

Tips for a Perfect Olive Oil Lemon Mustard Vinaigrette

Emulsion

• For a smooth and stable texture, always add the olive oil last, in a very thin stream, while whisking vigorously.
• 💡 This technique promotes a stable emulsion. You’ll get a silky, coating dressing.

Balance the Acidity

Lemon brings acidity… sometimes a bit too much.

• To balance it out without masking the flavors, add ½ tsp of liquid honey or maple syrup.
• 💡 This touch of natural sweetness rounds out the vinaigrette and reduces the sharpness on the palate.

Infuse the Oil

• Before assembling your vinaigrette, gently warm your olive oil (95–105°F) with lemon zest, a sprig of lemon thyme, or a little crushed garlic. Let it infuse for 10 minutes off the heat, then strain.
• 💡 This technique releases aromatic compounds and gives your dressing a depth of flavor worthy of a top chef.

Variations

• Try hazelnut or sesame oil for a bolder flavor.
• Lime adds a more exotic note; yuzu brings an original twist!
• A little pressed or grated garlic.

Pairings

Mixed Salads

It elevates an arugula, lamb’s lettuce, quinoa, or crunchy raw vegetable salad.

Grilled Fish

Perfect drizzled over a salmon fillet or a sea bream carpaccio.

Steamed Vegetables

A drizzle of this vinaigrette over green beans or steamed broccoli, pure delight!

Storage

Refrigerator

Up to 5 days in an airtight jar. Remember to shake well before use.

Freezing

❌ Not recommended : the texture separates after thawing.

FAQ: Frequently Asked Questions

Can I substitute olive oil with another oil?

Yes, canola or sunflower oil works too, but the flavor will be more neutral.

Should I strain the lemon juice?

It’s recommended to avoid seeds or pulp that can interfere with the emulsion.

How can I use olive oil with lemon?

Drizzle it over salads, grilled fish, or steamed vegetables for a fresh, fragrant touch. It’s also perfect for flavoring a vinaigrette or elevating a vegetable carpaccio.

What is the healthiest vinaigrette?

The healthiest is one made with extra virgin olive oil, lemon or vinegar, and no added sugar. It combines healthy fats, antioxidants, and a low calorie count.

Is this suitable for a keto or low-carb diet?

Absolutely,  it’s free of added sugar (if you skip the honey) and rich in healthy fats.