One of my resolutions this year was to make more homemade salad dressings. This Lemon-Herb Vinaigrette is so simple to create! In less than 5 minutes, you have a tangy, smooth salad dressing that compliments so many proteins, grains, and leafy greens.
Alright y'all, I'm on a mission to revamp my sauce and dressing game. I'm tired of reading a long list of foreign ingredients whenever I eat store-bought condiments. Here at Coined Cuisine, I'm a firm believer that some items may not save you a ton of money by DIY, but the fresh taste and lack of scary additives are so worth it! Just like: this super easy & light lemon-herb vinaigrette.
Ingredients
- Lemon Juice - The best flavor is going to come from squeezing lemons yourself. However, you can use the store-bought juice in a pinch.
- Quality Extra-Virgin Olive Oil - Grab some good, fresh extra-virgin olive oil for all of your vinaigrettes.
- Fresh Herbs - I love using oregano, but you could also throw in thyme, basil, or parsley. If you don't have fresh, the ground stuff is fine.
- Dijon Mustard - A hint of dijon is going to provide more depth of flavor.
- Honey - A little sweetness to balance out all of the sour from the lemon is essential!
How to Make Homemade Lemon-Herb Vinaigrette
This dressing comes together in less than 5 minutes and can go on everything - think leafy green salads, grain bowls, pasta salads, or even roasted veggies! The fresh herbs really add "oomph" to the flavor, and you can freestyle to fit your taste buds.
- Add all ingredients (except the fresh herbs) to a bowl or deli container with high sides.
- Emulsify the dressing; I use a hand blender for convenience but you could also whisk it by hand.
- Taste and adjust any seasonings to your preference, then stir in the oregano.
- That's it! Store in the fridge and this should hold for about a week.
Let me know: are there any other sauces or condiments that you want to see on the blog?
Lemon-Herb Vinaigrette Dressing
Ingredients
- 1 cup lemon juice
- ⅓ cup extra-virgin olive oil
- 2 teaspoon dijon mustard
- 2 teaspoon garlic paste
- 1 teaspoon honey
- ½ teaspoon sea salt
- ½ teaspoon Worcestershire
- ½ teaspoon ground oregano
Instructions
- Add all ingredients except for the herbs into a bowl or deli container with high sides.
- Using a hand blender, blend until the dressing is emulsified. In a pinch, you can also whisk by hand - although this is a big workout.
- Taste and adjust seasonings any seasonings as necessary.
- Stir in the freshly chopped oregano.
- Store this in the refrigerator for about a week. The olive oil can solidify when cold, so just let the dressing sit on the counter for a few minutes before shaking and serving. Enjoy!
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The Coined Breakdown
- Total Cost per serving (¼ cup): $0.27
- Total Cost (a little over 1 ½ cups): $1.63
- Those Other Guys: $1.89 per cup
Did you make this recipe? Let me know what you think!