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Lemon Vinaigrette Recipe

Lemon Vinaigrette Recipe

Discover a zesty and easy Lemon Vinaigrette recipe that brightens any salad with fresh lemon juice, extra virgin olive oil, and simple pantry ingredients. This versatile dressing adds a refreshing, tangy flavor to leafy greens, roasted vegetables, and grain bowls, making it a healthy and customizable option for any meal.

Ingredients

Scale

Ingredients

  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Juice the lemons: Roll the lemons on the counter with gentle pressure to maximize juice extraction. Cut them in half and strain the juice to remove seeds and pulp for a clean, bright base.
  2. Combine ingredients: In a small bowl or jar, whisk together the fresh lemon juice, Dijon mustard, honey (or maple syrup), and minced garlic until well blended.
  3. Slowly add olive oil: While whisking continuously, slowly drizzle in the extra virgin olive oil to help emulsify the dressing and create a creamy consistency.
  4. Season to taste: Add salt and freshly ground black pepper gradually, tasting as you go, to bring out the perfect balance of flavors.

Notes

  • Use fresh lemons for the brightest, freshest flavor; avoid bottled lemon juice.
  • Whisk vigorously to emulsify the oil and lemon juice so the dressing doesn’t separate.
  • Let the vinaigrette sit for 10–15 minutes before serving to allow flavors to meld.
  • Adjust sweetness by adding honey or maple syrup gradually, depending on lemon tartness.
  • Store the vinaigrette in an airtight container in the refrigerator for up to one week; shake well before each use.
  • Do not freeze, as olive oil can change texture when frozen.

Nutrition

Keywords: lemon vinaigrette, lemon dressing, salad dressing, healthy dressing, easy vinaigrette, homemade dressing, gluten free, vegan option