Zesty Lemon Soy Vinaigrette
Elevate your dishes with this Zesty Lemon Soy Vinaigrette, a bright, flavorful dressing that harmonizes the tanginess of fresh lemon juice with the umami depth of soy sauce. Perfectly balanced with hints of rosemary, this vinaigrette complements a variety of salads and enhances both hot and cold vegetable dishes. Use it to marinate proteins for an added flavor boost, or drizzle it over grilled vegetables for a delicious, fresh twist. Simple to prepare, this dressing will become your go-to for a burst of flavor any time!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Lemon zest
1 (Zested)
Lemon juice
1 (Juiced)
Rosemary
1 pinch (Dried)
Ground black pepper
To taste
Bay leaf
1 whole
Sugar
1/2 tablespoon
White vinegar
2 tablespoons
Soy sauce
2 tablespoons
Olive oil
2 tablespoons
Instructions
1
In a small mixing bowl, zest the lemon and then squeeze out the juice, removing any seeds.
2
Combine the lemon zest, lemon juice, rosemary, ground black pepper, and bay leaf in the bowl.
3
Microwave the mixture for about 1 minute to infuse the flavors, then carefully remove from the microwave.
4
Discard the bay leaf and pour the infused lemon mixture into a small glass jar or your preferred dressing container.
5
Add the white vinegar, sugar, soy sauce, and olive oil to the jar.
6
Secure the lid tightly and shake vigorously until all the ingredients are well blended.
7
Before serving, make sure to shake the vinaigrette again to ensure everything is evenly mixed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Soy Vinaigrette?
It is a bright and flavorful dressing that combines the tanginess of fresh lemon with the umami depth of soy sauce and a hint of rosemary.
What are the main ingredients in this recipe?
The primary ingredients include lemon zest, lemon juice, rosemary, bay leaf, sugar, white vinegar, soy sauce, and olive oil.
How is the lemon mixture infused with flavor?
The lemon zest, juice, rosemary, pepper, and bay leaf are microwaved for one minute to quickly extract and blend their flavors.
Do I keep the bay leaf in the final dressing?
No, you should discard the bay leaf after the infusion process and before adding the remaining liquids.
Can I use this vinaigrette as a marinade?
Yes, it works excellently as a marinade for proteins like chicken, fish, or tofu to add a fresh flavor boost.
Is this recipe vegan-friendly?
Yes, all the ingredients listed, including the sugar and soy sauce, are plant-based.
How should I store the leftover dressing?
Store the vinaigrette in a small glass jar or an airtight container in the refrigerator.
How long does the vinaigrette stay fresh?
When properly refrigerated, this dressing should stay fresh for up to one week.
What can I serve with this vinaigrette?
It is perfect for green salads, grilled vegetables, grain bowls, and even as a sauce for seafood.
Can I substitute honey for sugar?
Yes, honey or maple syrup can be used as a 1:1 substitute for sugar if you prefer a different sweetener.
Is this vinaigrette gluten-free?
It is gluten-free as long as you use a certified gluten-free soy sauce or tamari.
What type of vinegar is best for this recipe?
The recipe calls for white vinegar, but rice vinegar or apple cider vinegar also work well for a slightly different flavor profile.
Do I need to use fresh rosemary?
The recipe specifies a pinch of dried rosemary, but you can use a small sprig of fresh rosemary if available.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended because the recipe also requires fresh lemon zest for maximum flavor.
Why do I need to shake the jar before serving?
The oil and vinegar will naturally separate over time; shaking ensures the emulsion is restored for a consistent taste.
Can I make this without a microwave?
Yes, you can gently heat the infusion ingredients in a small saucepan over low heat for a few minutes instead.
How can I make the dressing spicier?
You can add a pinch of red pepper flakes or a small amount of sriracha to give it a spicy kick.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for its superior flavor in raw dressings like this one.
What if the dressing is too salty?
If it is too salty, add a little more olive oil or a tiny bit more sugar to balance the sodium from the soy sauce.
Is this dressing healthy?
Yes, it uses heart-healthy olive oil and fresh citrus, making it a great alternative to processed store-bought dressings.
Can I double this recipe?
Absolutely, simply double all the ingredient measurements to make a larger batch.
What if the dressing solidifies in the fridge?
Olive oil can solidify when cold; simply let the jar sit at room temperature for 5-10 minutes and shake well before use.
Can I use tamari instead of soy sauce?
Yes, tamari is a great substitute and will keep the recipe gluten-free while providing a similar umami taste.
How many lemons do I need?
One large lemon should provide enough zest and juice for a single batch of this recipe.
Does this work on pasta salads?
Yes, the soy and lemon profile works very well with cold noodle or pasta salads featuring vegetables.
Can I omit the sugar?
You can, though the sugar helps balance the high acidity of the lemon and vinegar.
Is the rosemary flavor very strong?
No, using just a pinch and infusing it briefly provides a subtle, herbal background note rather than an overwhelming flavor.
Can I use a blender instead of shaking a jar?
Yes, blending will create a more stable emulsion, though shaking in a jar is quicker for cleanup.
Can I use this for roasted vegetables?
Yes, drizzle it over the vegetables immediately after they come out of the oven for a delicious flavor absorption.
Can I make this ahead of time?
Yes, making it a few hours in advance allows the flavors to meld together even better.