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Lemon vinaigrette – a trusted friend

A good lemon vinaigrette can be used in so many ways. Certainly as a dressing for salads, but also as a dipping sauce for crudités or even a marinade. This is my staple go-to. Besides making it in a bowl and whisking, you can also make it in a jar and shake vigorously rather than whisking.



  • Juice of 1/2 lemon
  • 1 tablespoon white-wine vinegar (Champagne vinegar works well here)
  • 2 tablespoons Dijon mustard
  • Pinch of sugar
  •  1/2 tsp Kosher salt
  • 1/4 tsp freshly ground pepper
  • 1/2 cup extra-virgin olive oil


  1. Combine lemon juice, vinegar, mustard, sugar, salt and pepper  in a small bowl. Whisk until salt and sugar are dissolved completely
  2. In a slow, steady stream, whisking constantly, drizzle in olive oil until mixture is thick and emulsified.
  3. Season to taste with additional salt and pepper, if necessary.

** You can enhance the recipe by stirring in any desired chopped herbs such as tarragon, basil, or mint.

Store in an air tight container in the refrigerator for up to two weeks.


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