You'll love this homemade Lemon Vinaigrette without Mustard! You just need four ingredients and three minutes to make this refreshingly delicious dressing.
It's okay to break the rules. The vinaigrette rules, I mean.
You don't need to add mustard to lemon vinaigrette. I'll go even further and say...it tastes better without it!
I'm just a rebel over here.
But once you try this simple lemon vinaigrette, you'll be hooked. It's bright, refreshing, and so delicious! And you have to try our Lemon Olive Oil and Orange Vinaigrette, because you'll love them too!
Recipe ingredients
Lemon Juice: Fresh lemon juice is the star ingredient here. You'll need around two lemons to get that much juice.
You could use bottled lemon juice if necessary, but it doesn't taste as vibrant and fresh.
Olive Oil: I prefer the taste of regular olive oil in this vinaigrette, but you can substitute extra virgin if you prefer that.
Vinegar: White balsamic vinegar (affiliate link) works best here, with its slightly fruity sweetness. If you need a substitute, you could try distilled white vinegar or white wine vinegar. At least you would maintain the dressing's beautiful yellow color.
Or, try apple cider vinegar, which is a bit darker but would lend a hint of sweetness.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Use a lemon squeezer (affiliate link) to squeeze fresh lemon juice into a bowl or small mason jar. Add the remaining ingredients.
- Whisk them to combine. Or shake them up in a small mason jar. That's it!
Recipe tips
- If you're planning to use lemon zest or ribbons to accent your salad, zest the lemons before juicing them for this dressing. It's easier to zest whole lemons than ones that have been cut and squeezed.
- When storing the leftovers in the fridge, the homemade lemon dressing will separate and the oil will solidify on top. Run the jar or container under very warm water, then shake to recombine it. You also could let the vinaigrette sit out at room temperature for 30 minutes or so and then shake or whisk it.
What to serve with it
This easy lemon vinaigrette brightens up salads, seafood and green vegetables. Use it on steamed asparagus, spinach, this scallops salad, or toss it with arugula to enjoy with pasta and chickpeas (ceci beans).
It also would be delicious drizzled over grilled Romaine lettuce.
How to store lemon vinaigrette
Lemon vinaigrette dressing needs to be refrigerated due to the fresh lemon juice it contains. Store it in a small mason jar (affiliate link) or sealed container in the fridge for up to one week.
More recipes like this
- Maple Vinaigrette without Mustard
- Simple Italian Salad
- Greek Yogurt Ranch Salad Dressing
- Catalina Salad
- Fall Salad with Maple Vinaigrette
- Spinach Salad with Mandarin Oranges and Walnuts
Enjoy!
If you try this recipe for Lemon Vinaigrette without Mustard, please leave a comment and a rating!
Lemon Vinaigrette without Mustard
Equipment
Ingredients
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup olive oil
- 4 teaspoons white balsamic vinegar
- ½ teaspoon salt
Instructions
- Rinse the lemons and pat them dry. If you want to use lemon zest on your salad, zest the lemons before cutting and juicing them.
- Cut each lemon in half. Squeeze the lemon halves until you have ¼ cup of lemon juice. Add the juice to a small mason jar or container with a lid.
- Add the olive oil, vinegar and salt. Whisk to combine or put the lid on the jar and shake it. Drizzle the lemon vinaigrette over salad or vegetables, and add lemon zest, if desired.
- Store leftover dressing in a sealed container in the refrigerator for up to one week. (See notes.)
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
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