Lemon Vinaigrette Recipe

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.

this Recipe

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

1. In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined and emulsified.
3. Taste and adjust seasoning as needed. Add dried herbs if desired.
4. 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!

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