Lemon Herb Vinaigrette

A bright, fresh vinaigrette made with olive oil, lemon juice, fresh herbs, garlic, and dijon. Try it on salads, roasted vegetables, crispy potatoes, grain bowls, and more!

5 from 57 votes

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Course: Condiment, Sauce

Cuisine: American

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: 2-tablespoon servings

Calories: 162kcal

Equipment

Glass Jar
Kitchen Knife

Ingredients

⅔ cup olive oil extra virgin
⅓ cup lemon juice
1 to 2 tablespoons chopped fresh herbs like tarragon, basil, parsley, mint, or dill
1 clove garlic small, minced or grated
½ tablespoon dijon mustard or to taste
kosher salt to taste
black pepper to taste

Instructions

For Glass Jar

Add all ingredients to a glass jar with a lid and shake well to emulsify. Taste for seasoning and serve.

For Bowl

Add all ingredients to a bowl and whisk well with a fork or whisk. Taste for seasoning and serve.

Notes

Storage

Fridge Store this vinaigrette in an airtight container in the fridge for up to 1 week. Shake again before using.
If the olive oil has coagulated (become solid), the vinaigrette is still safe to consume. Let the dressing come to room temperature and shake, whisk, or stir to combine.
Freezer I do not recommend freezing this vinaigrette.

Variations

If using fresh tarragon, basil, dill, mint, or parsley, use 1 to 2 tablespoons of chopped fresh herbs.
If using fresh rosemary, thyme, oregano, or marjoram, or using dried herbs like an Italian seasoning blend or Herbs de Provence, use ½ to 1 teaspoon instead.
You can use lime juice or different types of vinegar in place of lemon juice.
Try a tablespoon or two of finely chopped shallot in place of garlic for a sweeter vinaigrette.
If the vinaigrette is a bit too sharp, try adding a tiny bit of honey.
You can omit the mustard if you do not like it.

Nutrition