If there’s one recipe I turn to again and again for an instant punch of zesty, sunshine-bright flavor, it’s this Lemon Vinaigrette. With its balance of tangy citrus, honeyed sweetness, and just the right touch of creamy mustard, this dressing instantly transforms any salad from ordinary to irresistible. Fast and fresh, it mixes up in minutes, making it a staple for healthy lunches, quick weeknight dinners, and beautiful celebratory meals alike.
Ingredients You’ll Need
The magic of Lemon Vinaigrette is how a few simple ingredients combine to create something so vibrant and versatile. Each component plays an important role, marrying flavor, texture, and color into a harmonious dressing that livens up every bite.
- Fresh lemon juice: Absolutely essential for that sharp, citrusy brightness — always use fresh-squeezed for the best flavor.
- Lemon zest: Adds depth and a fragrant, aromatic note that sets this vinaigrette apart from all the rest.
- Dijon mustard: The secret ingredient for emulsion — it helps thicken the dressing and gives a whisper of pleasant heat.
- Honey or maple syrup: Just a hint balances the tartness and provides gentle sweetness; use your favorite!
- Extra-virgin olive oil: Creates buttery body and richness; choose a good quality oil for the best result.
- Salt: Makes every other flavor shine and keeps your dressing from tasting flat.
- Black pepper: Lifts all the flavors with just a bit of bite for a well-rounded finish.
How to Make Lemon Vinaigrette
Step 1: Mix the Flavor Base
Start by grabbing a small bowl or a jar with a lid. Add in the fresh lemon juice, lemon zest, Dijon mustard, and your choice of honey or maple syrup. Whisk these together until smooth and fully combined; this forms the zippy, tangy backbone of your Lemon Vinaigrette, and ensures all the flavors are blended evenly before adding the oil.
Step 2: Emulsify With Olive Oil
Now, while whisking constantly (or as vigorously as you can if you’re using a fork!), slowly drizzle in the extra-virgin olive oil. This helps the dressing come together into a luxuriously creamy emulsion. For a super-easy method, you can pop all ingredients into a mason jar, seal tightly, and shake well until it’s glossy and thoroughly combined.
Step 3: Season To Taste
Sprinkle in the salt and black pepper, giving it a final whisk or shake. Taste and adjust if needed — maybe just a tad more honey for sweetness, or another squeeze of lemon for even more brightness. The flavor is yours to tweak!
Step 4: Serve or Store
Your Lemon Vinaigrette is ready to drizzle! Pour it over your favorite salad right away, or store it in the fridge for up to a week. Just remember to give it a good shake or stir before reusing, as separation is totally normal.
How to Serve Lemon Vinaigrette
Garnishes
Sprinkling on some freshly cracked black pepper, a shower of chopped herbs, or delicate lemon zest curls on top of your dressed salad gives not only a visual upgrade but adds pops of bright, aromatic flavor to every bite. Lemon Vinaigrette also loves a finish of sea salt flakes for extra crunch.
Side Dishes
While Lemon Vinaigrette is a superstar with crisp greens, don’t stop there! Spoon it generously over grilled veggies, drizzle onto warm lentils, splash over grain bowls, or use as a sauce for roast chicken or baked salmon. Its sunny flavor ties together any Mediterranean-inspired meal.
Creative Ways to Present
Decant your Lemon Vinaigrette into a petite pitcher for a family dinner, pour it into individual ramekins for guests to dip crisp crudités, or tuck a small mason jar of it into a picnic basket. For a playful touch, swirl it atop hummus, or use it as a spread on hearty sandwiches and wraps.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Vinaigrette in a clean jar or airtight container in the refrigerator. It will keep beautifully for up to a week, making it ultra-convenient for tossing quick salads or jazzing up veggies on busy days. Just don’t forget to give it a good shake before using, as it may naturally separate.
Freezing
While fresh Lemon Vinaigrette is best enjoyed within a week, you can freeze extra portions in small containers or ice cube trays if needed. Thaw overnight in the refrigerator and shake well before using. The texture might be a bit different, but it still packs plenty of flavor for meal prepping.
Reheating
There’s actually no need to reheat Lemon Vinaigrette. If olive oil solidifies in the fridge, let it sit at room temperature for 10 to 15 minutes, then shake or whisk until smooth and pourable once again.
FAQs
Can I make Lemon Vinaigrette without mustard?
Yes, you can, but keep in mind that Dijon mustard not only adds a light tang, but also helps the vinaigrette emulsify, creating a creamy consistency. If you skip it, your dressing may separate more quickly, but the taste will still be bright and delicious.
What herbs go best with Lemon Vinaigrette?
Finely chopped parsley, chives, basil, dill, or tarragon all pair beautifully with this vinaigrette. Stir in a tablespoon of fresh herbs for a fresh, garden-inspired twist.
Which salads work best with Lemon Vinaigrette?
This dressing shines on crisp greens like arugula, romaine, or mixed baby leaves, and is equally great over roasted vegetables, grain salads, or even sliced tomatoes and cucumbers. Its versatility is truly impressive!
Is Lemon Vinaigrette suitable for special diets?
Absolutely! Lemon Vinaigrette is naturally vegetarian and gluten-free, and you can swap honey for maple syrup to make it vegan. Be sure to check mustard labels to confirm they’re gluten-free if you have sensitivities.
Can I make Lemon Vinaigrette creamier?
Definitely. For a creamy twist, simply whisk in a tablespoon of mayonnaise or Greek yogurt after the dressing is emulsified. The result is rich and satisfying, perfect for heartier salads or as a dipping sauce.
Final Thoughts
There’s nothing like having a jar of homemade Lemon Vinaigrette ready to brighten up any meal. Whether you’re tossing it with greens, drizzling it over veggies, or getting creative with sandwiches, this easy dressing adds zing and joy to every bite. Give it a try — it just might become your new favorite kitchen staple!
Print
Lemon Vinaigrette Recipe
- Total Time: 5 minutes
- Yield: 6 servings (about 3/4 cup) 1x
- Diet: Vegetarian, Gluten-Free
Description
Learn how to make a zesty and versatile Lemon Vinaigrette at home with this simple recipe. Perfect for dressing salads, marinating proteins, or drizzling over roasted vegetables.
Ingredients
For the Lemon Vinaigrette:
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl or jar, combine lemon juice, lemon zest, Dijon mustard, and honey. Whisk until well combined.
- Emulsify the Dressing: Slowly drizzle in olive oil while whisking constantly until the dressing thickens. Alternatively, seal all ingredients in a jar and shake vigorously.
- Season and Store: Season with salt and pepper to taste. Use immediately or refrigerate for up to 1 week. Shake or whisk before using.
Notes
- For a creamier texture, whisk in 1 tablespoon mayonnaise or Greek yogurt.
- Enhance the flavor with fresh herbs like parsley, basil, or dill.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
