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1 medium lemon, scrubbed

¾ cup extra-virgin olive oil

¼ cup mixed fresh tender herbs (such as chives, dill, and basil)

2 tablespoons rice vinegar

1 teaspoon Dijon mustard

1 small garlic clove, smashed

2 teaspoons kosher salt

¼ teaspoon black pepper

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1. Cut off and discard ends of lemon.

2. Cut lemon into quarters; remove and discard seeds.

3. Transfer lemon to a food processor or blender, and process until finely chopped, about 1 minute.

4. Add oil, herbs, vinegar, mustard, and garlic; process until mostly smooth and well combined, 30 seconds to 1 minute.

5. Transfer vinaigrette to a small bowl, and whisk in salt and pepper.

Most lemon vinaigrettes can be stored in an airtight container in the refrigerator for up to one week. However, if the vinaigrette contains fresh green herbs like chives or basil, it's best to make it the day you plan on using it to maintain the bright green color of the herbs. The vinaigrette itself will last for up to three days, but the color of the herbs may fade after a day. 

Is lemon vinaigrette bitter?

The bitterness in lemons comes from the white interior portion of the fruit under the peel. When making this vinaigrette, it's important to use the whole lemon—but trim and discard the ends to yield a well-balanced vinaigrette.

Make ahead

To maintain the vibrant green color of fresh herbs, we suggest preparing this vinaigrette on the same day you intend to use it. Any remaining vinaigrette can be stored in a sealed container in the refrigerator for up to three days. Before using, remember to whisk the ingredients to re-emulsify them.