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Quick Lemon Vinaigrette

Recipe Summary

prep: 5 mins

total: 5 mins

Yield: Makes 1 1/2 cups

Ingredients

Ingredient Checklist

1/4 cup fresh lemon juice (from about 2 lemons)

1/4 cup white-wine vinegar

2 teaspoons sugar

1 teaspoon coarse salt

1/4 teaspoon ground pepper

1 cup olive oil

Gallery

Quick Lemon Vinaigrette

Recipe Summary

prep: 5 mins

total: 5 mins

Yield: Makes 1 1/2 cups

Quick Lemon Vinaigrette

Quick Lemon Vinaigrette

Quick Lemon Vinaigrette

Recipe Summary

prep: 5 mins

total: 5 mins

Yield: Makes 1 1/2 cups

Recipe Summary

prep: 5 mins

total: 5 mins

Yield: Makes 1 1/2 cups

prep: 5 mins

total: 5 mins

prep:

5 mins

total:

Yield: Makes 1 1/2 cups

Makes 1 1/2 cups

Ingredients

Ingredients

  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 cup olive oil

Directions

In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.

Reviews (5)

Add Rating & Review

116 Ratings

5 star values:

                                  19

4 star values:

                                  32

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  5

Reviews (5)

Add Rating & Review

116 Ratings

5 star values:

                                  19

4 star values:

                                  32

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  5

Add Rating & Review

116 Ratings

5 star values:

                                  19

4 star values:

                                  32

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  5

116 Ratings

5 star values:

                                  19

4 star values:

                                  32

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  5

116 Ratings

5 star values:

                                  19

4 star values:

                                  32

3 star values:

                                  40

2 star values:

                                  20

1 star values:

                                  5
  • 5 star values:
  • 19
  • 4 star values:
  • 32
  • 3 star values:
  • 40
  • 2 star values:
  • 20
  • 1 star values:
  • 5

Martha Stewart Member

Rating: Unrated

06/30/2016

                I've made every single kind of vinaigrette there is: with red wine vinegar, lemon juice, champagne vinegar and almost always Dijon mustard. Sometimes shallot and/or garlic.  Lately I've made this dressing exclusively. It has a really nice tang from the lemon juice, and it contains less olive oil than standard recipes which call for a three-to-one ratio.  Good sweet/salty balance. Keeps in the fridge and goes together in minutes. Tonight with fresh tomatoes, mozzarella & basil. Very versatile.  

Martha Stewart Member

Rating: Unrated

03/05/2011

                I have used this recipe for 3 years, I love it so much.  I like it very lemony and I always cut the oil in half.  

Martha Stewart Member

Rating: Unrated

08/19/2008

                I see two comments from you.  

Martha Stewart Member

Rating: Unrated

08/19/2008

                Why do my comments not show up after submission?  

Martha Stewart Member

Rating: Unrated

08/19/2008

                While this is a basically good dressing, I added a 2" strip of lemon peel to it, pressing with the back of a spoon to release the oil for a stronger lemony taste.  

Martha Stewart Member

Rating: Unrated

06/30/2016

                I've made every single kind of vinaigrette there is: with red wine vinegar, lemon juice, champagne vinegar and almost always Dijon mustard. Sometimes shallot and/or garlic.  Lately I've made this dressing exclusively. It has a really nice tang from the lemon juice, and it contains less olive oil than standard recipes which call for a three-to-one ratio.  Good sweet/salty balance. Keeps in the fridge and goes together in minutes. Tonight with fresh tomatoes, mozzarella & basil. Very versatile.  

Rating: Unrated

Rating: Unrated

03/05/2011

                I have used this recipe for 3 years, I love it so much.  I like it very lemony and I always cut the oil in half.  

Rating: Unrated

08/19/2008

                I see two comments from you.  


                    
                Why do my comments not show up after submission?  


                    
                While this is a basically good dressing, I added a 2" strip of lemon peel to it, pressing with the back of a spoon to release the oil for a stronger lemony taste.  

All Reviews for Quick Lemon Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Quick Lemon Vinaigrette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest