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Valerie Bertinelli's Lemon Vinaigrette

Valerie Bertinelli's Lemon Vinaigrette
Valerie Bertinelli

Chef notes

I love this lemony vinaigrette because it takes mere minutes to make and instantly brightens up everything from salads to seafood and so much more.

Technique tip: Add more or less olive oil depending how tart you like the dressing (more oil = less tart).


  • 2 medium lemons, juiced (about 1/4 cup)
  • 1 heaping tablespoon Dijon mustard
  • 1 small shallot, minced
  • 1/3-1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper


Combine ingredients in a jar or carafe. Add salt and pepper to taste. Cover jar/carafe with lid, shake and serve.

Alternatively, you can combine lemon juice, mustard, shallot and salt and pepper in a bowl. Drizzle in olive oil while whisking ingredients together.