Lemon Herb Vinaigrette
A bright, emulsified dressing made by whisking fresh lemon juice and zest with high-quality olive oil, Dijon mustard, and finely chopped herbs. It provides a sharp acidity that cuts through heavy roasted vegetables or bitter greens.
Temperature and quality matter more than technique here.
Use a room-temperature lemon to ensure you get every drop of juice, and choose an olive oil you enjoy the taste of on its own.
- small mixing bowl
- balloon whisk
- microplane zester
What goes in.
- 1/4 cupfresh lemon juice (about 1 large lemon)
- 1 tspfresh lemon zest
- 1 tspDijon mustard
- 3/4 cupextra virgin olive oil
- 2 tbspfresh parsley, finely minced
- 1 tbspfresh chives, minced
- 1/2 tspsea salt
- 1/4 tspfreshly cracked black pepper
Stream in the oil
Add your oil to the bowl in a slow, steady stream while whisking constantly. This mechanical friction binds the oil and acid into a stable, opaque suspension rather than leaving them separated in the jar.
The method.
Combine the base
In your small bowl, whisk together the lemon juice, zest, Dijon mustard, salt, and pepper until the mustard is fully dissolved.
Incorporate the oil
Start whisking the lemon mixture vigorously. While whisking, slowly drizzle the olive oil into the bowl. Continue until the dressing looks thick and creamy.
Add the aromatics
Gently fold in the chopped parsley and chives with a spoon. Do not whisk the herbs, as this will bruise them and discolor the vinaigrette.
Adjust
Taste with a leaf of lettuce. If it feels too sharp, add another teaspoon of oil. If it lacks brightness, add a squeeze of lemon.
Other turns to take.
Shallot Vinaigrette
Add one tablespoon of very finely minced shallot that has been soaked in the lemon juice for five minutes before adding the oil.
Creamy Vinaigrette
Substitute one tablespoon of the olive oil for an equal amount of full-fat Greek yogurt to add body.
When it doesn't go to plan.
Always mince your herbs as finely as possible so they cling to the greens rather than sinking to the bottom of the salad bowl.
If you are making this ahead of time, store it in a glass jar. It will separate in the fridge, so shake it vigorously for 30 seconds before serving.
Taste your dressing with the specific greens you plan to serve; bitter greens like arugula often need a bit more salt to balance the dressing.
The ones that keep coming up.
Can I use bottled lemon juice?
Bottled juice often contains preservatives that alter the flavor profile. Freshly squeezed juice provides the necessary brightness and acidity.
How long will this stay fresh?
The vinaigrette stays viable in the refrigerator for up to three days. Beyond that, the fresh herbs begin to lose their color and flavor.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe