Lemon Vinaigrette Recipe

This bright and zesty Lemon Vinaigrette is the ultimate go-to dressing that instantly lifts any salad, grilled veggies, or even seafood with a fresh citrus punch. It’s light, tangy, and comes together in just minutes using simple pantry staples—perfect for busy weeknights when you want something homemade without the hassle. Whether you’re tossing it with greens, drizzling over roasted vegetables, or using it as a marinade, this vinaigrette brings a vibrant flavor that truly transforms a dish.

Why You’ll Love This Recipe

• Ridiculously Easy: No cooking required. Just shake or whisk and you’re done in under 5 minutes.
• Fresh and Flavorful: The lemon brings brightness, while garlic and mustard add depth.
• Versatile: Works beautifully as a dressing, marinade, or finishing drizzle.
• Customizable: Easy to tweak with herbs or swap the acid or oil to suit your tastes.

Ingredients You’ll Need

Here’s what makes this vinaigrette so magical:

• Fresh Lemon Juice: The star of the show—freshly squeezed for the best zing and flavor.
• Olive Oil: Adds richness and balances the acidity. Go for extra virgin for a fruity, robust flavor.
• Dijon Mustard: Adds a gentle tang and helps emulsify the dressing so it doesn’t separate.
• Garlic: A small clove packs a big punch. Adds a savory layer of flavor.
• Honey or Maple Syrup: Just a touch to balance the tartness. Optional but recommended.
• Salt and Pepper: To season and bring all the flavors into harmony.

Variations

Want to switch it up? You’ve got options:

• Herby: Add fresh or dried herbs like thyme, basil, parsley, or dill.
• Zesty Orange: Replace lemon with orange juice for a sweeter, milder version.
• Creamy: Blend in a spoonful of Greek yogurt or tahini for a thicker, creamier texture.
• Spicy Kick: Toss in a pinch of crushed red pepper flakes or a few drops of hot sauce.

How to Make Lemon Vinaigrette

Step 1: Juice the Lemon

Start by juicing a fresh lemon. You’ll need about 2–3 tablespoons, depending on its size and juiciness.

Step 2: Combine the Ingredients

In a small bowl or jar, combine the lemon juice, olive oil, Dijon mustard, minced garlic, honey (if using), salt, and pepper.

Step 3: Whisk or Shake

Whisk everything together until well combined and slightly thickened. Or, if you’re using a jar with a lid, just give it a good shake until emulsified.

Step 4: Taste and Adjust

Taste the vinaigrette and adjust seasoning as needed—add more lemon for brightness, honey for sweetness, or mustard for extra tang.

Step 5: Use Immediately or Store

Use right away or store in the fridge for later. It gets even more flavorful after sitting for a bit!

Pro Tips for Making the Recipe

• Use fresh lemon juice: Bottled juice just doesn’t compare—it’s worth squeezing it fresh.
• Room temperature ingredients mix better: Especially the oil and lemon juice.
• Whisk vigorously: Or shake in a sealed jar to ensure a smooth, well-emulsified dressing.
• Double it: This vinaigrette keeps well, so make extra for the week!

How to Serve

This vinaigrette is wildly versatile and can be used far beyond just salad:

Salads:

Drizzle over mixed greens, arugula, spinach, or kale for a refreshing lift.

Roasted Veggies:

Spoon it over warm roasted potatoes, carrots, or Brussels sprouts.

Grain Bowls:

Toss it into a quinoa or farro bowl with veggies and protein.

Marinade:

Use it to marinate chicken, shrimp, or tofu before grilling.

Dip:

Serve as a dipping sauce for crusty bread or grilled artichokes.

Make Ahead and Storage

Storing Leftovers

Store the vinaigrette in a sealed jar or airtight container in the fridge for up to one week. The oil may solidify—just let it come to room temp and give it a good shake.

Freezing

Freezing isn’t recommended for vinaigrettes with fresh garlic or citrus, as the flavor and texture can change.

Reheating

No reheating needed! Just bring it to room temperature and whisk or shake before using.

FAQs

Can I use bottled lemon juice instead of fresh?
You can, but fresh lemon juice gives a much brighter, more vibrant flavor. Bottled versions tend to taste flat and slightly bitter.

Why did my vinaigrette separate?
That’s totally normal! Just give it a good shake or whisk before serving. The mustard helps emulsify, but without stabilizers, separation is natural.

Can I make this vinaigrette without mustard?
Yes, but the mustard helps emulsify the oil and lemon juice. If you skip it, just shake extra well before using.

Is this vinaigrette vegan?
Yes—just use maple syrup instead of honey, and you’ve got a completely plant-based dressing.

Final Thoughts

This Lemon Vinaigrette is one of those recipes you’ll come back to again and again. It’s fresh, quick, and bursting with flavor—and it instantly elevates anything it touches. Whether you’re dressing up a salad or adding brightness to a bowl of roasted veggies, this vinaigrette is your secret weapon for fast, flavorful meals. Give it a try and taste the difference homemade can make!

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