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Under 30 Minutes

Lemon Vinaigrette

Try using this lemon vinaigrette to upgrade all sorts of veggies.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups
Lemon Vinaigrette

Source: Everyday Food, 2007


  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 cup olive oil


  1. In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.

Cook's Note

Refrigerate in an airtight container up to 2 weeks.

Reviews (4)

  • JoShannyU 5 Mar, 2011

    I have used this recipe for 3 years, I love it so much. I like it very lemony and I always cut the oil in half.

  • barbralove 19 Aug, 2008

    I see two comments from you.

  • joycehm 19 Aug, 2008

    Why do my comments not show up after submission?

  • joycehm 19 Aug, 2008

    While this is a basically good dressing, I added a 2" strip of lemon peel to it, pressing with the back of a spoon to release the oil for a stronger lemony taste.

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