Lemon Vinaigrette
A bright, emulsified dressing for delicate salad greens
Why This Recipe Works
A small amount of mayonnaise acts as a stabilizer here, ensuring the dressing stays creamy and emulsified rather than separating. This bright acidity is specifically designed to complement tender, mild greens like butter lettuce.
Instructions
Whisk the lemon zest, lemon juice, mayonnaise, mustard, salt, pepper, and sugar together in a small bowl until the mixture is completely smooth.
Whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the liquid is thickened and emulsified.
Drizzle over salad greens immediately, or store in the refrigerator.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in the refrigerator for up to 2 weeks; shake or whisk well before using if the oil separates.
Can I make this ahead of time?
The vinaigrette can be prepared in advance and stored in a sealed container.
