Lemon Balsamic Vinaigrette
A bright, tangy lemon balsamic vinaigrette with shallot, Dijon, and a pinch of rosemary. Whisks up in minutes—no blender required.
Servings: 12 servings
Ingredients
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon shallot minced
- 1 pinch rosemary finely chopped
- ¾ teaspoon Dijon mustard
- 1½ teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- black pepper freshly ground, to taste
Instructions
- In a bowl or measuring cup, whisk together the balsamic vinaigrette, olive oil, shallot, rosemary, Dijon mustard, lemon juice, kosher salt, and black pepper until fully emulsified.
- Let sit for about 10 minutes, then taste and adjust salt and pepper as needed.
Notes
- Yield: About ¾ cup.
- Technique: Whisk until glossy and slightly thickened; shake again if it separates.
- Storage: Refrigerate up to 5 days; bring to room temp briefly and shake/whisk before using.
Nutrition
Calories: 50kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 103mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg