Description
A bright, zesty homemade lemon dill vinaigrette made in just 5 minutes with fresh ingredients. Gluten-free, dairy-free, and incredibly versatile on salads, grains, vegetables, and more!
Ingredients
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice from about 2 lemons
1 small shallot finely minced
2 tablespoons fresh dill finely chopped
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Instructions
1. Combine minced shallot, fresh lemon juice, Dijon mustard, honey, and salt in a mixing bowl. Whisk vigorously for 30 seconds.
2. Continue whisking while slowly drizzling olive oil in a thin steady stream for 1 to 2 minutes until emulsified and slightly creamy.
3. Fold in the freshly chopped dill until evenly distributed.
4. Taste and adjust seasoning with additional salt and pepper.
5. Transfer to a glass jar or airtight container and refrigerate until ready to use.
6. Shake or whisk well before each use as separation will naturally occur.
Notes
Always use fresh lemon juice and fresh dill for the best flavor.
Add olive oil very slowly while whisking for a stable emulsion.
Store in the refrigerator for up to 5 days.
For vegan version swap honey with maple syrup.
Can be frozen in ice cube trays for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 3g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: lemon dill vinaigrette, homemade salad dressing, fresh dill dressing, gluten-free vinaigrette, easy vinaigrette recipe