Lemon Vinaigrette Recipe
This article may contain affiliate links, please read our disclosure policy.
This bright and zingy lemon vinaigrette recipe is perfect if you’re looking for a simple and flavorful everyday dressing. All you need is a handful of wholesome ingredients, a whisk, and a few minutes – it couldn’t be easier!
Love this? Try my Nut-Free Pesto, Mediterranean Salad Dressing, or Turmeric Tahini Dressing!
Table of contents
Why You’ll Love It
I’m a BIG fan of lively and tangy dressings. Luckily for me, this vibrant (and freshly squeezed!) lemon vinaigrette tickles my taste buds in all the right ways.
It goes with virtually any salad and is packed with simple, easy-to-find ingredients that you probably have on hand.
Although fresh lemon is undoubtedly the star ingredient, the peppery Dijon mustard gives it a creamy, velvety texture. You can also customize it by adding extra garlic (for a savory kick!) and sweetening things up with honey!
It’s SO good that you’ll want to drizzle it over greens, use it to marinade meat, and stir it through pasta salads.
Ingredients You’ll Need
- Fresh lemon juice: It makes the vinaigrette’s zingy, acidic base. It’s zesty, tangy, and neutral enough to work with most accompanying ingredients.
- Extra virgin olive oil: Loaded with healthy fats to keep you full, but it also gives the dressing a smooth texture.
- Garlic: Use fresh garlic cloves and discard the inner germ, which can make your vinaigrette bitter.
- Dijon mustard: For a punchy flavor that helps the lemon and oil emulsify.
- Honey or maple syrup (optional): Gives the lemon vinaigrette a pleasant sweetness.
- Salt and pepper.
How To Make a Simple Lemon Vinaigrette
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Prepare the lemon juice: Once you’ve squeezed the lemon, whisk together the juice and honey or maple syrup until well combined.
Add the garlic and olive oil: Add the minced garlic and gradually whisk in the olive oil until the mixture is well emulsified (photo 1).
Season and adjust the flavors: Season the mixture with salt and pepper to taste, then change the flavors as needed. If it’s too tart, you can add a little more olive oil or honey. If it’s too mild, add more lemon juice or a pinch of salt!
Serve or store: Use the lemon vinaigrette immediately or store it in a sealed container in the fridge (photo 2).
Variations
- Use high-quality olive oil: I highly recommend using high-quality olive oil as the flavor will be more robust and fruity.
- Use freshly squeezed lemon juice: You can technically use pre-squeezed juice, but fresh lemon juice has an unbeatable brightness and tang that you won’t get from bottled versions. Use a lemon juicer to get every last drop out and speed things up!
- Add herbs: Try adding herbs for an even tastier vinaigrette that works well with Mediterranean and Italian dishes! Oregano, chives, tarragon, or dry mixed herbs will all be delicious.
Serving Suggestions
- Salad dressing: You can drizzle this tasty vinaigrette to dial up a classic Greek salad with lettuce, or even pour it over a Tuscan salad (AKA: Panzanella)! It’s super versatile, so the sky’s the limit.
- Sauce: This vinaigrette pairs well with any meat, fish, or veggie-based mix-ins—that’s right, it’s a Jack of All Trades.
- Marinade: You can use this to marinate meat, fish, or vegetables before roasting them in the oven. It’ll keep the food moist as it cooks while giving it a light and bright flavor.
How to Store
You can store this lemon vinaigrette in a sealed container or mason jar in the fridge for up to 2 weeks. If the oil starts to solidify, leave it at room temperature for 10 minutes.
Then, give it a quick stir or shake before using it (as the oil and lemon juice might start to separate as it sits!).
More Salads You’ll Love
If you try this lemon vinaigrette recipe, please leave a comment and a rating and let me know how much you liked it!
Lemon Vinaigrette Recipe
Ingredients
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 1 teaspoon honey or maple syrup - optional, for a touch of sweetness
- 1 small clove garlic - minced or pressed
- 1 teaspoon Dijon mustard
- salt and pepper - to taste (start with ¼ teaspoon of salt and a pinch of pepper)
Instructions
- In a small bowl, whisk together the lemon juice and honey or sugar until well combined.
- Add the minced garlic.
- Gradually whisk in the olive oil until the mixture is well emulsified.
- Season with salt and pepper to taste.
- Adjust the flavors as needed. If it’s too tart, add a little more olive oil or honey; if it’s too mild, add more lemon juice or a pinch of salt.
- Use immediately or store in the fridge in a sealed container for up to 2 weeks.
Notes
Nutrition
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!
