Simple Lemon Vinaigrette
This simple lemon vinaigrette is fresh, light, and easy to make. With just a few everyday ingredients, it comes together quickly and adds bright, balanced flavor to many different salads.
Equipment
- Small bowl
- Whisk
- Measuring spoons
- Small jar or bottle with a tight-fitting lid (for mixing or storing)
Ingredients
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons neutral cooking oil
Instructions
- In a small bowl, whisk together the lemon juice, salt, sugar, and black pepper until the sugar has dissolved.
- Slowly add the oil in a thin stream while whisking continuously, until the dressing is smooth and lightly emulsified.
- Taste and adjust the seasoning if needed before serving.
Notes
This lemon vinaigrette works well with green salads, cucumber and tomato salads, seafood salads, grated carrot salad, or simple cabbage slaw. It also pairs nicely with boiled potatoes, lentils, or salads with roasted vegetables.
The dressing can be prepared in advance and stored in a sealed jar or bottle in the refrigerator for up to 3–4 days. Shake well before using, as the oil and lemon juice may separate during storage.
The dressing can be prepared in advance and stored in a sealed jar or bottle in the refrigerator for up to 3–4 days. Shake well before using, as the oil and lemon juice may separate during storage.