Emulsifier 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. Most store-bought dressings rely on emulsifiers like lecithin or polysorbate to keep things shelf-stable and smooth, but this one skips all of that entirely. The ingredients are exactly what you'd expect: real lemon juice, good olive oil, fresh garlic, and a handful of garden herbs. Because it's made without any additives or stabilizers, it will naturally separate as it sits — just give it a good shake or whisk before you pour, and it comes right back together. The optional raw honey adds a gentle sweetness that rounds out the acidity without tipping into sugary territory. Everything comes together in minutes in a single bowl or jar, and it keeps in the fridge for up to five days, so you can make a batch at the start of the week and use it all the way through.
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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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