Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice as a substitute if fresh lemons are not available. Just make sure it is 100% lemon juice without any additives. My favorite brand is Santa Cruz Lemon Juice .

What type of oil should I use for a vinaigrette?

Extra virgin olive oil is the most commonly used oil for vinaigrette dressings however you can use other oils like avocado oil, grape seed oil, or canola oil based on your preference. The most important tip I have for selecting an oil for vinaigrette is: taste the oil and make sure you like the flavor. If it's bitter, your vinaigrette will be bitter. If it's fruity, that fruitiness will shine through.

How long does homemade lemon vinaigrette last?

Keep your tangy lemon vinaigrette fresh by storing it in an airtight container in the refrigerator. It'll stay fresh and delicious for up to two weeks and maybe even longer. The oil is likely to solidify in the fridge so let it come to room temperature and give it a good shake before using it.

What types of salads pair well with lemon vinaigrette?

Lemon vinaigrette complements a variety of salads, including green salads , grain salads, mixed vegetable salads , pasta salads , chopped salads , and roasted vegetable salads . Its bright and refreshing flavor works well with a wide range of ingredients.

Can I use lemon zest in my vinaigrette?

Yes, adding lemon zest to your vinaigrette will give it a stronger, sharper lemon flavor. I recommend using zest if you plan to drizzle the vinaigrette over grilled steak or shrimp. Simply grate the outer yellow part of the lemon peel and whisk it into the dressing along with the other ingredients.

Homemade Lemon Vinaigrette: Perfect Everyday Salad Dressing

Description

A delightful homemade Lemon Vinaigrette recipe to brighten your salads with a burst of zesty sunshine. This is a perfect everyday salad dressing that also doubles as a fantastic marinade for chicken, beef, fish or shrimp; or a tasty sauce for drizzling over roasted veggies and grain bowls.

Ingredients

Units Scale

3 tablespoons fresh lemon juice
2 teaspoons dijon mustard such as Grey Poupon
1 medium garlic clove, finely minced or squeezed through a garlic press
1/4 teaspoon Kosher Salt
1/8 teaspoon fresh ground black pepper
1/3 cup extra virgin olive oil

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Instructions

In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper until combined. Slowly pour in the olive oil while whisking, to emulsify. Alternatively, you can make this in a jar with a tight-fitting lid. Simply add all the ingredients, cover, and shake vigorously to combine.
Use within a couple of hours or refrigerate in a sealed container for up to two weeks. Bring to room temperature and re-whisk or shake in a covered jar before using.

Notes

If you don't have fresh lemons, use a quality bottled juice that is made from 100% pure lemon juice, such as Santa Cruz Lemon Juice

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

Prep Time: 10 minutes
Cook Time: no cook
Category: Salad Dressing
Method: Whisk
Cuisine: French