Mild Lemon- or Red Wine-Olive Oil Vinaigrette

VEGETARIAN VEGANSALAD QUICK SEASONING BLENDNO COOKFRENCHGLUTEN-FREE DAIRY-FREE

Adapted from Mild Lemon Or Red-Wine Olive Oil Vinaigrette on May 30, 2026

Prep: 15 minutes

Total: 15 minutes

Cover image for Mild Lemon- or Red Wine-Olive Oil Vinaigrette recipe

Ingredients

Serves/makes 1

4 teaspoons lemon juice (from 1 lemon) or red wine vinegar
2 teaspoons water
1 teaspoon Dijon mustard
1 medium clove garlic, minced or grated on a Microplane (about 1 teaspoon)
1 small shallot, finely minced
6 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

1.
Combine all the ingredients in a small jar or squeeze bottle.
2.
Seal it and shake vigorously until emulsified.
3.
The vinaigrette will keep in the refrigerator for up to 1 week if made with lemon juice, or up to 6 months if made with vinegar.
4.
Shake vigorously before each use.

Misc.

Notes

NOTE: Citrus-based vinaigrettes don’t keep as long as vinegar-based ones do—the citrus juice will begin to ferment after about a week or so of refrigeration—so make them in smaller batches. Use this on mild or peppery greens or on simple blanched vegetables.
Makes about 1/2 cup.