Carrageenan Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and punchy with fresh citrus, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grilled chicken, you name it. Store-bought dressings are a minefield for anyone avoiding carrageenan, since that thickening agent hides in countless bottled products under ingredient lists that take a magnifying glass to read. Making your own from scratch sidesteps all of that completely, and honestly, the homemade version tastes so much better anyway. Fresh lemon juice and zest give it a lively backbone, while minced garlic and a trio of herbs — parsley, thyme, and oregano — layer in real depth and complexity. A touch of ground ginger adds a subtle warmth that ties everything together in a way that feels almost restaurant-worthy. The whole thing comes together in one bowl or a jar with a lid, no special equipment required, and keeps in the fridge for up to five days. Once you have a batch ready to go, reaching for a bottle at the store will feel completely unnecessary.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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