From the Cook
From the Cook
From the Cook
From the Cook
1/5
Everyday Lemon Vinaigrette
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Instructions
1
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Add the ingredients to a food processor and pulse to emulsify. Alternatively, add the ingredients to a small bowl or mason jar whisking (or shaking) until the mixture is well combined and emulsified.
2
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Taste the vinaigrette and adjust the seasoning as needed. You might want to add more salt, or even a bit more honey if you like it sweeter.
My Calorie Intake
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Tips & Tricks (5)
- Emulsify with Patience 🥄Whisk the shallots and salt together first to create a paste, then slowly drizzle in olive oil while whisking constantly to achieve a creamy, stable emulsion that clings beautifully to greens.
- Room Temperature Ingredients ⏰Use room-temperature lemon juice and olive oil rather than cold, as warm ingredients emulsify more easily and blend into a cohesive dressing with better flavor development.
- Balance Acid and Sweetness ⚖️Start with a 3:1 ratio of olive oil to lemon juice, then adjust honey gradually—tasting as you go—to find your perfect balance between bright acidity and subtle sweetness.
- Mince Shallots Finely 🔪Cut shallots into the smallest possible pieces (nearly paste-like) rather than just mincing, so they dissolve slightly into the dressing and distribute their subtle onion flavor evenly throughout.
- Make-Ahead Storage Strategy 🫙Store your vinaigrette in a jar and shake vigorously before each use to re-emulsify; it will keep for up to two weeks in the refrigerator and actually improves as flavors meld over time.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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