If ever there was a dressing that could instantly brighten up any salad or roasted veggie, it’s this Lemon Vinaigrette Recipe. Bursting with zippy citrus and balanced by a creamy hint of Dijon and honey, it comes together in minutes and is lovely on everything from leafy greens to grain bowls and grilled chicken. Truly, it’s one of those “how did I ever live without this?” essentials you’ll find yourself reaching for all week long.
Why You’ll Love This Recipe
- Super Fast & Easy: You can whip up this Lemon Vinaigrette Recipe in under 10 minutes with no fancy equipment or advanced techniques needed.
- Bright, Zesty Flavor: Fresh lemon juice shines through and elevates even the simplest salads or vegetables into something restaurant-worthy.
- Naturally Versatile: This isn’t just a salad dressing—use it as a marinade, drizzle, or dipping sauce for maximum flexibility in your weekly meal prep!
- Better than Store-Bought: No additives, just pure, fresh ingredients you probably already have in your kitchen. It genuinely tastes fresher than anything in a bottle.
Ingredients You’ll Need
The beauty of this Lemon Vinaigrette Recipe is in its short ingredient list—each one is basic, but together they create a flavor that’s far more than the sum of its parts. Let’s take a look at what you’ll use and how each item brings its own magic to the mix.
- Olive Oil: The silky base that gives the vinaigrette its classic body and smoothness—use the best quality olive oil you can for a truly rich finish.
- Lemon Juice: Freshly squeezed is key! This brings all the bright, citrusy tang and is really the star of the show.
- Dijon Mustard: Adds just enough sharp heat and acts as a natural emulsifier, helping the dressing stay blended and creamy.
- Honey or Maple Syrup: A small amount balances the tartness and rounds out the flavor with a hint of sweetness—you can go either way based on your preference or pantry.
- Garlic (minced): For a little punch and depth; fresh garlic gives you the best zing here, but feel free to adjust to taste!
- Salt and Pepper: The finishing touch to enhance and bring all those beautiful flavors together.
Variations
This Lemon Vinaigrette Recipe is like a blank canvas—perfect as written, but also totally customizable! Feel free to swap, add, or subtract based on your taste buds, dietary needs, or whatever you have on hand.
- Lemon Herb Vinaigrette: Stir in a tablespoon of chopped fresh basil, thyme, or parsley for an herby, garden-fresh twist.
- Vegan Lemon Vinaigrette: Simply use maple syrup instead of honey to keep things 100% plant-based and just as sweet.
- Whole30-Friendly: Skip the honey or maple syrup to make this vinaigrette sugar-free and compliant with Whole30 guidelines.
- Creamier Version: Add a spoonful of tahini or Greek yogurt for a thicker, creamier dressing—so delicious on grain bowls!
How to Make Lemon Vinaigrette Recipe
Step 1: Combine All Ingredients
In a small mixing bowl, add the olive oil, freshly squeezed lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and a pinch each of salt and pepper. Don’t be shy about using a sharp microplane zester for the garlic—this ensures it blends seamlessly into the dressing and doesn’t overpower any bite.
Step 2: Whisk Until Emulsified
Now, grab a sturdy whisk and give everything a good, energetic mix—don’t stop until the vinaigrette looks creamy and the oil is fully combined with the lemon and mustard. This step creates that telltale silky texture and lets the flavors integrate beautifully.
Step 3: Taste and Adjust
Give your Lemon Vinaigrette Recipe a quick taste. Want it brighter? Add another squeeze of lemon. Like it a little sweeter or sharper? Adjust the honey or salt to dial in your personal ideal. Customizing here makes all the difference.
Step 4: Serve or Store
You’re ready to enjoy! Drizzle your homemade vinaigrette over salads, grains, or roasted veggies right away, or pour it into an airtight container and pop it in the fridge for up to one week. Just give it a quick shake if the oil separates over time!
Pro Tips for Making Lemon Vinaigrette Recipe
- Citrus Selection: Choose the juiciest, brightest lemons you can find—Meyer lemons are especially fragrant and can add a subtle floral note to your vinaigrette.
- Emulsify Like a Pro: For extra-creamy results, slowly drizzle in the olive oil while whisking vigorously, or shake all the ingredients in a sealed jar for a perfectly blended finish.
- Mellow Garlic: If raw garlic feels a little too pungent, let it sit in the lemon juice for a minute or two before whisking—this softens the bite while keeping the flavor aromatic.
- Room Temperature Magic: Take your vinaigrette out of the fridge a few minutes before serving to let the flavors “wake up” and the olive oil soften for the perfect drizzle.
How to Serve Lemon Vinaigrette Recipe
Garnishes
A sprinkle of lemon zest, a handful of chopped fresh herbs (like basil or parsley), or even a few toasted nuts really elevates this Lemon Vinaigrette Recipe. These simple additions add spark and color, making any salad or roasted veggie platter look and taste extra-special.
Side Dishes
This vinaigrette pairs beautifully with just about everything! Drizzle it over a classic green salad, a bowl of warm farro, grilled asparagus, or even alongside roasted potatoes. It also makes a fabulous finishing touch for grilled fish or chicken.
Creative Ways to Present
Mini mason jars of Lemon Vinaigrette Recipe make adorable gifts for foodie friends, or serve it in a pretty carafe at the table for guests to help themselves. For a brunch board, arrange roasted veggies and grains with a small bowl of vinaigrette nestled in the center for dipping—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Vinaigrette Recipe will stay fresh in a sealed container in your fridge for up to a week. If the oil separates (which it naturally does), just give it a good shake or a quick stir right before using—it’ll come right back together.
Freezing
While olive oil-based dressings aren’t usually freezer-friendly, this vinaigrette really shines when enjoyed fresh! Freezing can cause the oil and other ingredients to separate too much, so it’s best to make a batch you’ll use up within a week.
Reheating
If your vinaigrette thickens in the fridge, let it come to room temperature for a few minutes, or set the sealed container in a bowl of warm water. This will loosen up the oil and restore its pourable consistency—no reheating necessary.
FAQs
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Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really gives the best flavor for this Lemon Vinaigrette Recipe. Bottled juice can taste a bit flat or overly acidic, but you can use it in a pinch if that’s what you have. If so, try adding just a little extra honey or maple syrup to balance.
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Is it possible to make the vinaigrette without mustard?
Yes! Dijon helps to thicken and emulsify, but you can leave it out for a lighter, slightly more separated dressing. You might add a pinch of extra salt to boost the flavor if skipping mustard.
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How do I keep my vinaigrette from separating?
This Lemon Vinaigrette Recipe relies on whisking to combine everything, but it’s normal for the oil and lemon to separate over time. Shaking just before serving brings them right back together, or you can blend it for extra staying power.
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Can I double or triple this recipe for meal prep?
Absolutely! Feel free to scale up as needed. The proportions stay the same, and a big batch means you’ll always have this bright, homemade vinaigrette ready for salads, marinades, or even as a tasty dip all week long.
Final Thoughts
If you’re looking for that fresh, bright flavor that wakes up every bite, this Lemon Vinaigrette Recipe is your new best friend. I hope you give it a try soon—there’s a whole world of flavor waiting for you in this simple, homemade dressing. Happy cooking and enjoy every zesty, delicious drizzle!
Print
Lemon Vinaigrette Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Dressing
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This Lemon Vinaigrette recipe is a zesty and versatile dressing that adds a burst of flavor to salads, vegetables, and grilled dishes. With a perfect balance of tangy lemon, savory garlic, and a touch of sweetness, this vinaigrette is easy to make and elevates any dish it accompanies.
Ingredients
For the Lemon Vinaigrette:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Whisk: Add all the ingredients to a small bowl and whisk together until fully emulsified.
- Use or chill: Use immediately or refrigerate in an airtight storage container until ready to use.
Notes
- To store in the fridge: This dressing will stay good for up to one week. If you notice the oil separating, shake or stir it well before using.
- If the oil has hardened slightly after chilling, let the vinaigrette sit at room temperature for a few minutes to loosen it up.
- This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of its bright flavors over time).
- Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
- If you prefer a creamier dressing, give my lemon tahini dressing a try. And if you’d like to make this dressing Whole30 compliant, just omit the honey.
Nutrition
- Serving Size: 2 tbsp
- Calories: 111 kcal
- Sugar: 1g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 0.1g
