Lemon Vinaigrette Recipe

Why You’ll Love This Recipe

Lemon vinaigrette is a zesty, refreshing dressing that brightens up any salad, grilled vegetables, or seafood dish. Its perfect balance of tangy lemon juice, smooth olive oil, and flavorful seasonings makes it a versatile and essential addition to your kitchen. Quick to make and full of flavor, this vinaigrette adds a fresh, homemade touch to your meals.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh lemon juiceextra virgin olive oilDijon mustardsaltblack peppergarlic (minced or grated)honey or maple syrup (optional, for a touch of sweetness)

directions

In a small bowl or jar, combine the fresh lemon juice, Dijon mustard, minced garlic, and optional honey or maple syrup.

Whisk or shake well until fully blended.

Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.

Season with salt and black pepper to taste.

Taste and adjust flavors as needed—more lemon for brightness, more honey for sweetness, or more mustard for tang.

Use immediately or refrigerate until ready to serve. Shake or whisk again before using if separated.

Servings and timing

This recipe makes about 1/2 cup of vinaigrette (enough for 4-6 servings).Preparation time: 5 minutesTotal time: 5 minutes

Variations

Add chopped fresh herbs like parsley, dill, or basil for an herbal twist.

Use white wine vinegar or apple cider vinegar in place of lemon for a different acidic base.

Add a pinch of red pepper flakes for a little heat.

Mix in a bit of grated Parmesan for a creamy, cheesy note.

Swap mustard for tahini for a Mediterranean-style dressing.

storage/reheating

Store lemon vinaigrette in a sealed container in the refrigerator for up to 1 week.Let it come to room temperature before serving and shake or stir well, as separation is natural.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Is this vinaigrette vegan?

Yes, if you use maple syrup or omit the sweetener, it’s vegan.

Can I make a larger batch?

Absolutely—just double or triple the ingredients while keeping the ratios the same.

What type of olive oil is best?

Extra virgin olive oil is preferred for its flavor and health benefits.

Why does the vinaigrette separate?

Since oil and lemon juice don’t naturally mix, it separates over time. Just shake or whisk before using.

Is this good as a marinade?

Yes! It works wonderfully as a marinade for chicken, fish, or vegetables.

How long does homemade vinaigrette last?

Up to a week in the fridge, tightly sealed.

Can I freeze vinaigrette?

Freezing is not recommended, as the texture may change when thawed.

Does it work with other citrus fruits?

Yes, try it with lime, orange, or grapefruit for different flavor profiles.

Is it low-calorie?

Yes, especially if used in moderation and without sweeteners.

Conclusion

Lemon vinaigrette is a simple yet flavorful dressing that can elevate a variety of dishes with its fresh and tangy profile. Whether you’re dressing a leafy salad, drizzling over roasted vegetables, or marinating chicken, this easy-to-make vinaigrette is a go-to staple you’ll love keeping on hand.

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