Lemon Basil Vinaigrette Dressing
This bright, herbaceous vinaigrette comes together in just five minutes with a simple whisk. Fresh lemon juice and basil create a sunbeam of flavor that will make you forget store-bought dressings exist. It's the perfect versatile dressing for salads, grain bowls, grilled proteins, and roasted vegetables.
Equipment
- small mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Citrus juicer (optional)
- Garlic press (optional)
- Airtight storage container or jar
Ingredients
- ¼ cup fresh lemon juice about 2 lemons
- ½ cup extra-virgin olive oil
- ¼ cup fresh basil leaves, packed
- 1 small clove garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Stack the basil leaves, roll them tightly like a cigar, and slice crosswise into thin ribbons (chiffonade). Set aside.
- Mince the garlic clove very finely.
- In a small bowl, combine the fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk until the honey is dissolved and the mustard is fully incorporated.
- While whisking constantly with one hand, pour the olive oil into the bowl in a very slow, steady stream. Continue whisking until the dressing is thick, glossy, and emulsified.
- Gently stir in the basil ribbons.
- Season generously with salt and a few cracks of black pepper. Taste and adjust with more lemon juice, salt, or pepper as desired.
- Serve immediately, or transfer to an airtight container and refrigerate for up to 2 days. Stir or shake well before using.
Notes
For best results, use fresh lemon juice and fresh basil—bottled juice and dried basil will not yield the same bright flavor. Adding the oil too quickly is the most common mistake; a slow, steady stream while whisking ensures a stable emulsion. The dressing keeps in the refrigerator for up to 2 days, but the basil may darken over time, so it's best to add the basil just before serving for the prettiest presentation. For a creamy variation, whisk in 2 tablespoons of Greek yogurt or sour cream. For a spicy kick, add a pinch of red pepper flakes or a slice of fresh jalapeño with the basil.