A bright, balanced dressing made with fresh herbs and simple ingredients.
A good vinaigrette is one of the most useful things you can keep in your kitchen. It comes together quickly, yet has the ability to transform even the simplest ingredients into something complete.
Saporito’s version is built on fresh lemon juice and good olive oil, with the depth of stone-ground mustard (or a quality deli mustard) and a touch of honey for balance. Fresh herbs — parsley, and the added option of rosemary and thyme — bring it to life. The flavors add layers of depth that feel both refreshing and comforting.
It’s the kind of vinaigrette you reach for often — over greens, vegetables, grains, or even alongside a simple piece of fish or chicken.
Ingredients:
*quantities can be multiplied depending on how many servings you need
- ¼ cup fresh lemon juice or the juice of one large lemon
- ½ cup good quality olive oil
- 1 teaspoon stone-ground mustard
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (optional)
- ½ teaspoon fresh rosemary, very finely chopped (optional)
Directions:
1. Build the Base: In a small bowl or jar (you can even use a small handy-chopper), combine the fresh lemon juice, stone-ground mustard, and honey. Whisk (process or shake) until smooth.
2. Add the Seasoning: Stir in the garlic powder, onion powder, salt, pepper, and red pepper flakes.
3. Emulsify: Slowly drizzle in the olive oil while whisking continuously, or seal the jar and shake until the vinaigrette becomes smooth and slightly thickened.
4. Finish with Fresh Herbs: Stir in the chopped parsley, thyme, and rosemary.
*Let the vinaigrette sit for a few minutes so the herbs can release their flavor. While these are optional, I don’t recommend leaving them out. They add a delightful depth to the lemon flavor once mixed into the salad (or meat or fish).
5. Taste and Adjust: Taste and adjust as needed — a little more lemon for brightness, honey for balance, or salt to bring everything together.
How to Use It – Lemon vinaigrette is meant to be used often:
- Tossed with fresh greens or arugula
- Coat bread for a delicious pop on a sandwich
- Add to a favorite pasta salad
- Drizzle over roasted veggies
- Spoon over grilled chicken or fish, even lamb or pork
- Mix into a grain salad like farro or quinoa
- Use as a light marinade
Simple Tips:
Like most vinaigrettes, the ingredients will separate as it rests. Give it a quick shake or whisk before serving. If making ahead, store in the refrigerator and bring to room temperature before using.
Store vinaigrette in leftover jars, like I do. I hate to throw away glass jars, so I always have them on hand for larger batches that I can store in the fridge.
Simple ingredients. Fresh herbs. Thoughtful, but easy preparation.
Try making your own vinaigrette and you’ll find that you’ll need more room at your table.
fresh pasta 
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