Lemon Vinaigrette

  • Yield


1/4 cup fresh squeezed lemon juice
1 teaspoon lemon zest, minced
1 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup vegetable oil


  1. In a small bowl add lemon juice, zest, mustard, salt, and pepper.
  2. Use an emulsion blender to combine.
  3. With blender on, slowly stream oil into mixture.
  4. Blend until combined and transfer to a sealable container.
  5. Store in the refrigerator.
  6. Shake well before serving.

Recipe courtesy of Cindy from Pick Fresh Foods.



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