Lemon Vinaigrette

A classic citrus vinaigrette with Dijon mustard and white wine vinegar makes the best of any homemade salad. Use leftover vinaigrette to marinate artichoke hearts or chicken breasts, or serve over salade niçoise.

Lemon-Shallot Vinaigrette
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
1 cup


  • 3 tablespoons fresh lemon juice

  • 3 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground pepper

  • 1/2 cup vegetable oil


  1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

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