Stop drowning your greens in sugary syrup; this zesty low carb lemon vinaigrette uses Dijon mustard to lock oil and citrus into a creamy emulsion. It clings tightly to every leaf and delivers a bright, velvety burst of acid and herbs.
Why This Recipe Works
The Perfect Emulsion: By using Dijon mustard as a stabilizer, the oil and lemon juice blend into a velvety, creamy sauce that won’t separate the moment you set it down.
Flavor That Wakes You Up: Using fresh chives, parsley, and thyme creates a dynamic, garden-fresh taste that dried herbs simply cannot replicate.
Zero Sugar, All Balance: A tiny drop of liquid sweetener cuts the sharp acidity of the lemon, resulting in a smooth, well-rounded finish that tastes indulgent without the sweetness overload.
The Perfect Pair for Your Low-Carb Lifestyle
Finding a truly sugar free vinaigrette recipe that doesn’t taste like plain oil and vinegar can be a challenge. This dressing strikes the ideal balance for a Keto or low-carb lifestyle because it focuses on high-quality fats and aromatics.
I love using this keto lemon herb vinaigrette as a marinade, but it really shines when drizzled over fresh produce. It pairs incredibly well with the salty, savory notes in my Summer Halloumi Salad (Pan-Seared & Perfect!). If you are looking for a complete dinner, try drizzling this over my Golden Pan-Seared Mediterranean Cod Recipe; the citrus notes really brighten up the fish.
Making your own dressing is faster than a trip to the store. Start by mincing your shallots and fresh herbs finely; you want them to distribute evenly so you get a burst of flavor in every bite.
Combine your lemon juice, water, Dijon, sweetener, and aromatics in a jar. Pour in the olive oil last. Then, shake it vigorously. You are looking for the moment the liquid turns opaque and slightly thick—that’s when you know the magic has happened and the flavor is locked in.
Chef’s Tips for Success
The “Lettuce Leaf” Test: Always taste your dressing on a piece of lettuce, not off a spoon. This gives you the true experience of how the acid and salt balance against the greens.
Reviving the Texture: Since we use real extra virgin olive oil, this low carb lemon vinaigrette will solidify slightly in the fridge. Just let it sit on the counter for 10 minutes and give it a good shake to bring back that creamy consistency.
Mustard Matters: Don’t skip the Dijon! It acts as the binder. This lemon herb salad dressing with dijon mustard relies on it to create that luxurious mouthfeel that coats your salad rather than pooling at the bottom of the bowl.
Frequently Asked Questions
How long does this keep in the fridge?
Because we are using fresh garlic and herbs, it is best consumed within 3 to 5 days. Keep it in the coldest part of your refrigerator to maintain that crisp, fresh flavor profile.
Can I use dried herbs instead of fresh?
You can, but the flavor profile will change. If you must swap, use one-third the amount of dried herbs (e.g., 1 teaspoon dried for 1 tablespoon fresh). However, fresh herbs provide that bright, restaurant-quality finish that makes this dressing special.
This bright and refreshing dressing brings a vibrant pop of citrus to any meal without the excess sugar found in store-bought bottles. By balancing high-quality olive oil with fresh aromatics and a sugar-free sweetener, this vinaigrette offers a clean, wholesome flavor profile perfect for garden salads, roasted vegetables, or as a marinade for grilled chicken. It creates a creamy, stable emulsion that coats greens perfectly.
¼ teaspoon cracked black pepper (plus more to taste)
½ teaspoon sea salt (adjustable based on preference)
1 tablespoon shallot, minced very fine (approx. 10g)
1 teaspoon fresh thyme leaves, stripped from stem and minced (approx. 1g)
Liquids & Base
2 teaspoons Dijon mustard (smooth variety) (10g)
½ cup extra virgin olive oil (high quality) (120 ml)
3 tablespoons fresh lemon juice (strained to remove seeds) (45 ml)
1–2 teaspoons sugar-free liquid sweetener (or 3–4 drops monk fruit extract, to taste)
2–3 tablespoons cold water (filtered) (start with less for a thicker consistency)
Instructions
Prepare the Aromatics: Begin by finely mincing the shallot, parsley, chives, and thyme. Use a garlic press or microplane for the garlic to ensure it melts into the dressing rather than leaving large chunks.
Combine Ingredients: In a clean pint-sized mason jar or a glass container with a tight-fitting lid, add the lemon juice, 2 tablespoons of cold water, Dijon mustard, the sweetener, salt, pepper, and the prepared garlic and shallot.
Add Oil and Emulsify: Pour in the extra virgin olive oil last. Tightly screw on the lid and shake the jar vigorously for 30–45 seconds. Doneness Test: The mixture is ready when it becomes fully opaque (cloudy) and thickened slightly. If it appears too thick, add the remaining tablespoon of water and shake again.
Incorporate Herbs: Add the fresh parsley, thyme, and chives to the emulsified mixture. Shake gently again just to combine.
Taste and Adjust: Taste the vinaigrette using a lettuce leaf (to get an accurate sense of flavor). Add a pinch more salt or a squeeze more lemon if you prefer a sharper profile.
Serve or Store: Serve immediately over greens. If not using right away, refrigerate immediately.
Notes
Storage & Safety: Because this recipe contains fresh garlic and herbs without strong preservatives, it must be stored in an airtight container in the coldest part of the refrigerator. Use within 3–5 days. Do not leave at room temperature for extended periods.
Texture Check: The olive oil will solidify slightly in the fridge. Before serving, let the jar sit on the counter for 5–10 minutes, then shake vigorously until the dressing becomes opaque and creamy again.
Dietary Compliance: This recipe is naturally Gluten-Free, Vegan, Keto-Friendly.
Allergy Alert: This recipe contains mustard (Dijon). If you have a mustard allergy, omit the Dijon, though the emulsion may separate faster.
Nutritional Information
Calories: 125 kcal
Total Fat: 14g
Saturated Fat: 2g
Monounsaturated Fat: 10g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Net Carbs: <1g
Protein: 0g
Disclaimer: These are approximate estimates based on standard nutritional data using sugar-free alternatives. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
I hope this dressing becomes a staple in your kitchen just like it is in mine! It proves that eating clean doesn’t mean eating boring. While I love pairing this with savory mains, if you have family members who aren’t low-carb, you can serve them a treat like my Warming Spiced Cinnamon Tea for a cozy finish to the meal. Remember, these are just my kitchen adventures—chat with your doctor for personalized nutritional tips!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
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