This lemon citrus vinaigrette recipe blends fresh lemon and a touch of orange for layered citrus brightness, mustard for stable emulsification, and extra-virgin olive oil for a silky mouthfeel. Aromatic citrus zest and garlic add depth, while a small sweetener rounds the acid. a versatile, vibrant dressing that lifts salads, vegetables, and seafood without overpowering them.
A no-cook, emulsified vinaigrette made from fresh lemon juice, citrus accents, mustard paste, olive oil, and a touch of sweetener to balance acidity.
Use as a finishing dressing for green salads, grain bowls, and vegetables; as a light marinade for fish or chicken. Or as a sauce component for composed plates. Suitable year-round and especially bright in spring and summer produce seasons.
Serve at room temperature. Drizzle over salads just before serving, toss warm roasted vegetables gently to preserve texture, or brush lightly on grilled proteins immediately before plating.
This lemon citrus vinaigrette has bright acidity and subtle sweetness. This recipe can be made in 10 minutes and can be adjusted for oil or sweetness.
Versatile for salads, grain bowls, vegetables, and as a light marinade.
Zest one lemon, then juice the lemons and the orange. Finely mince the garlic. Measure all ingredients before starting.
In a small mixing bowl or jar, add lemon juice, orange juice, white wine vinegar, mustard, honey (or maple), minced garlic, lemon zest, salt, and pepper. Whisk briefly until uniform.
If whisking by hand, hold the bowl steady. Continue whisking vigorously while adding the olive oil in a slow, steady, thin stream. If using a jar, add oil, close the lid, and shake vigorously while adding oil.
Whisk or shake until the dressing becomes slightly thickened and glossy. If using an immersion blender or small processor, pulse for 5–10 seconds until smooth.
Taste the dressing. Adjust salt, pepper, or sweetener in ¼ tsp increments to balance acidity. If too sharp, add ½ tsp honey/maple or 1 tsp olive oil and re-emulsify.
For an ultra-smooth dressing, pass through a fine-mesh sieve into a clean container to remove garlic solids and zest bits.
Transfer to an airtight jar. Refrigerate until needed. Bring to cool room temperature and re-shake or whisk before serving to re-emulsify.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
