Lemon Vinaigrette

In trying different lemon vinaigrette recipes, I threw out a lot of marinades.

Most of the recipes had olive oil, lemon juice, salt and pepper. But let’s face it, that tastes awful. Then I decided I liked the sound of putting lemon zest in. It needed a small bit of Dijon mustard also. It also needed some sugar (or I used Agave) for a little sweetness. I added a very small amount of minced shallots. And a smidge of White Balsamic Vinegar. Salt an Pepper is a given. I kept tasting and finally came to a lemon vinaigrette I could actually enjoy.

I even tried Stonewall Kitchen’s Lemon Vinaigrette with Avocado Oil. Yuk!

I love Chicken Milanese, and fresh Summer salads with a light, fresh dressing. I make them a lot in the Summer months. But never had a lemon vinaigrette I really liked. Now I do. Bring on those delicious chicken cutlets!

This vinaigrette takes about 3 minutes to make and is super delicious.

Lemon Vinaigrette

Print Recipe
Serves: 2 Cooking Time: 3 minutes


  • 2 tsp fresh lemon zest
  • 8 Tbsp fresh lemon juice
  • 3 tsp agave or 4 tsp sugar
  • 2 tsp Dijon mustard
  • 4 tsp. White Balsamic vinegar
  • 1 tsp salt
  • 16 Tbsp Extra Virgin Olive Oil
  • 1 tsp black pepper
  • 4 tsp minced shallots



Mix all ingredients in a shaker jar and shake thoroughly.


Can double recipe if needed.

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