Simple Lemon Vinaigrette

Prep Time 10 minutes
Total Time 10 minutes
Servings 14 oz
Calories 105 kcal


  • 2 tbsp citrus champagne vinegar
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp Dijon mustard
  • 1/2 tsp garlic crushed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3/4 cup extra light olive oil Bertolli brand recommended


  1. In a small food processor, combine vinegar, lemon, Dijon, garlic, salt, pepper and water. Pulse to combine. 

  2. With the food processor still running, very VERY slowly stream in the extra light olive oil. 

  3. Transfer to a dressing container and store in the fridge. Will keep for up to 5 days. 

Recipe Notes

Note: The KitchenAid mini food chopper I use has a spout with a tiny hole in it on the lid. It allows for perfect streaming of olive oil in the food processor for homemade vinaigrettes and mayonnaise. There is an affiliate link in the post to one on Amazon.