Enjoy a bright and flavorful salad dressed with this homemade Lemon Herbed Vinaigrette. It mixes up in minutes and packs a punch with lemon, garlic, and herbs.
Have you struggled to find a bottled salad dressing you love? Well, let the search be over!
Making your own salad dressings is a great way for you to enjoy salads, economically, nutritionally, and culinarily.
It’s cheaper to make your own.
You control the ingredients when you make your own.
And a homemade salad dressing tastes so much better than what comes in the jar!
Yes, I know.
With coupons you can often get bottled dressing for cheap. But, honestly, it’s been difficult to find dressings that aren’t full of junk! I don’t want corn syrup on my salad, do you? And the few varieties that I’ve found at a bargain don’t taste as good as my homemade kind.
If you’ve wondered if you could make better yourself, today’s the day to settle the question.
This Lemon Herbed Vinaigrette couldn’t be simpler to make, and it’s packed with flavor from tangy lemon juice, tart red wine vinegar, zesty garlic, intense Dijon mustard, and heady herbs.
It’s delicious tossed on salads, as a marinade for meats, or drizzled on roast vegetables.
Mix up a batch in minutes and see if it doesn’t do the trick.
How do you make oil and vinegar dressing from scratch?
To make a basic oil and vinegar dressing, or vinaigrette, is simple:
- Combine the vinegar or other acids, like lemon juice, with herbs and seasonings. Stir well.
- In a thin stream, add the oil, stirring to combine.
If you prefer, you can mix it all up in a jar, so the mixing vessel doubles as a storage container.
What herbs can you use in vinaigrette?
I have a personal preference for thyme and tarragon, but you can use any herbs you like in this herbed vinaigrette.
Feel free to use any of the following, adding 1/4 teaspoon of two of them:
- basil
- oregano
- summer savory
- marjoram
- thyme
- tarragon
- dill
- dhives
- parsely
- sage
- cilantro
- mint
Can I use fresh herbs in salad dressing?
Fresh herbs are delicious in dressing. Keep in mind that dried herbs, as what is called for in this recipe, are more concentrated in flavor than fresh herbs.
You will need 3 times as much fresh herbs as dried. For this recipe, wash, dry, and finely chop 3/4 teaspoon of each herb.
How long does homemade dressing with garlic last?
Prepared foods are good, refrigerated for up to 4 days. Vinaigrettes can be kept in the fridge for up to 2 weeks. If you use fresh herbs or garlic in your dressing, use it within 4 days.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. Fresh lemons, olive oil, and herbs are the high price items in this recipe. Watch for sales and stock up.
- Use up the last little bit. This is a great dressing to make in the mustard jar, using up what’s left in the bottle.
- Buy herbs in bulk. You can save money buying spices in bulk.
How I make this recipe easy:
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
Here are the tools that I use for this recipe:
- salad dressing shaker – This shaker is great for making vinaigrettes, however a mason jar with a lid is just as good.
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
- 1/4 cup lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 1/8 teaspoon black pepper
- 1/3 cup extra virgin olive oil
- In a small dish or jar, combine the lemon juice, vinegar, mustard, garlic, herbs, and pepper.
- Stir well. Add the olive oil in a thin stream, whisking to combine.
- Use as a salad dressing or as a marinade for chicken or fish.
Adaptations: feel free to vary the dried herbs to suit your preferences. Basil, oregano, summer savory, and marjoram would all work.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1 tablespoon.
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Would any other herb work in place of the tarragon? I have everything on hand except for that. 😀
Sure! Use whatever herb you like.