This Lemon Vinaigrette is a fresh, zesty, and versatile dressing that adds a bright burst of flavor to any dish. Made with simple ingredients like fresh lemon juice, olive oil, and a touch of honey or Dijon mustard, it’s perfect for salads, roasted vegetables, grain bowls, or even as a marinade for meats and seafood.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 5 minutes.
- Fresh and flavorful – A bright, tangy dressing that enhances any dish.
- Versatile – Use it on salads, grilled veggies, or as a marinade.
- Healthy – Made with wholesome ingredients and no preservatives.
- Customizable – Adjust the sweetness, acidity, or herbs to your liking.
Ingredients
- ¼ cup fresh lemon juice (about 2 lemons)
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano or thyme (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined and emulsified.
- Taste and adjust seasoning as needed. Add dried herbs if desired.
- Store in an airtight container or jar in the refrigerator until ready to use. Shake well before serving.
Servings and Timing
- Servings: About ¾ cup (6-8 servings)
- Prep time: 5 minutes
- Total time: 5 minutes
Variations
- Herb-infused – Add fresh basil, parsley, or chives for extra flavor.
- Zesty kick – Add lemon zest for more citrus intensity.
- Creamy version – Blend in a tablespoon of Greek yogurt or mayonnaise.
- Spicy twist – Add a pinch of red pepper flakes for heat.
- Balsamic blend – Mix in a splash of balsamic vinegar for depth.
Storage/Reheating
- Storage: Store in an airtight jar in the fridge for up to a week.
- Separation: The vinaigrette may separate; shake well before each use.
- No reheating needed – Use directly from the fridge, allowing it to sit for a few minutes if the oil solidifies.
FAQs
How do I keep my vinaigrette from separating?
Whisking in Dijon mustard helps emulsify the dressing, keeping it blended longer.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
What can I use instead of honey?
Maple syrup or agave syrup are great alternatives.
Can I make this dressing ahead of time?
Yes, it stores well in the fridge for up to a week.
What’s the best way to mix vinaigrette?
Whisk in a bowl, shake in a jar, or blend in a small food processor for a smoother texture.
Can I use another oil instead of olive oil?
Yes! Avocado oil or grapeseed oil work well as substitutes.
Is this dressing keto-friendly?
Yes! Simply omit the honey for a lower-carb version.
Can I use this vinaigrette as a marinade?
Absolutely! It works great for chicken, fish, or roasted vegetables.
How can I make it less tangy?
Add a little extra honey or a splash of water to balance the acidity.
What salads pair best with lemon vinaigrette?
It’s perfect for green salads, quinoa bowls, or Mediterranean-style salads.
Conclusion
This homemade Lemon Vinaigrette is a simple yet delicious way to elevate your meals. With its fresh citrusy flavor and easy preparation, it’s a must-have staple in your kitchen. Use it on salads, grilled vegetables, or as a marinade, and enjoy a healthy, homemade dressing anytime!
PrintLemon Vinaigrette Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About ¾ cup 1x
- Category: Dressing, Condiment
- Method: Whisked
- Cuisine: Mediterranean, American
Description
Description: This Lemon Vinaigrette is light, tangy, and packed with fresh citrus flavor. It’s perfect for drizzling over salads, roasted vegetables, or grilled meats. Made with simple ingredients in just 5 minutes, this homemade dressing is fresher and healthier than store-bought versions!
Ingredients
- :
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 garlic clove, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano (optional)
Instructions
- :
- In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, garlic, salt, pepper, and oregano.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined and slightly emulsified.
- Taste and adjust seasoning if needed. Add more honey for sweetness or more lemon juice for tanginess.
- Store in an airtight container in the fridge for up to 1 week. Shake or whisk before using.
Notes
- :
- Use freshly squeezed lemon juice for the best flavor.
- If the dressing separates in the fridge, let it sit at room temperature for a few minutes, then shake or whisk before using.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Calories: 90
- Sugar: 0.5g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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