This Lemon Herb Vinaigrette is bright, flavorful, and downright outstanding. It can be used to coat salads, pastas, or top poultry and seafood. The best and only lemon herb vinaigrette you’ll ever need. Ever.
Although this vinaigrette is best when made fresh, you can make up to 2 days ahead. Recipe can be doubled. Makes 1 cup.
Whisk together all the ingredients in a measuring cup, mason jar, or bowl. Use on chicken, seafood, beef, pork, salads, or pasta.
Notes
*You can eyeball the measurements. The herbs need to be fresh as dried will not deliver the same flavor. Buy a bunch of fresh herbs, rinse, chop, use what you need, then freeze the rest. Simply place in a zip top freezer bag, label it, and it’s there when you need it. It’s also easier to chop when it’s frozen if you hadn’t done so already before freezing. If you don’t have all three herbs, use what you have. I've found the flavors of parsley, cilantro, and dill combine well. If I don't have one or two of them, I use whichever I have. It's best that you use fresh and that goes for the garlic too.**If you don’t have fresh lemons, skip the zest and use good quality bottled lemon juice.