Mustard Free Garlic-Herb Lemon Vinaigrette
Most store-bought vinaigrettes sneak in mustard as an emulsifier, which makes finding a safe, flavorful option genuinely frustrating. This bright, herby dressing skips it entirely and still delivers a beautifully cohesive pour thanks to a good whisking technique or a vigorous shake in a jar. Fresh lemon juice and zest give it a lively citrus backbone, while minced garlic, parsley, thyme, and oregano layer in real depth and aroma. A pinch of ground ginger adds just enough warmth to make it feel a little unexpected without being overpowering. A touch of raw honey is optional but rounds out the acidity in a way that feels almost restaurant-quality. It comes together in minutes, keeps in the fridge for up to five days, and works beautifully over salads, roasted vegetables, or anything that needs a lift of bright, clean flavor.
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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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