Fresh, zesty, and impossibly versatile, this Lemon Vinaigrette brings a burst of sunshine to whatever you drizzle it on! Whether you’re amping up a simple salad, making roasted veggies pop, or marinating chicken for the grill, this quick homemade vinaigrette delivers tangy brightness and subtle complexity that no bottled dressing can match. Trust me, after just five minutes with this recipe, Lemon Vinaigrette will become your go-to kitchen staple.
Ingredients You’ll Need
Making the perfect Lemon Vinaigrette is all about letting simple ingredients shine. Each one brings its own unique flair, enhancing the flavors, texture, and even the color of your finished dressing. Here’s what you’ll need and why:
- Fresh Lemon Juice: Provides vibrant acidity that’s essential for an unforgettable tangy flavor—use real lemons for the best result!
- Lemon Zest: Adds extra citrus aroma and intensifies the lemony freshness in every bite.
- Dijon Mustard: Not only gives a subtle kick, but also helps emulsify the dressing for that signature creamy texture.
- Honey or Maple Syrup: Balances out the tartness with a whisper of natural sweetness (choose maple for a vegan option).
- Salt: Essential for bringing all the flavors into harmony and awakening your taste buds.
- Black Pepper: Adds gentle heat and depth to this bright, citrusy blend.
- Extra Virgin Olive Oil: Rounds everything out with richness and smoothness—plus, it adds that gorgeous golden color!
How to Make Lemon Vinaigrette
Step 1: Whisk the Base
In a small bowl or sturdy jar, combine the fresh lemon juice, lemon zest, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake everything together until fully blended. This step dissolves the salt and melds the flavors, setting the stage for a harmonious Lemon Vinaigrette.
Step 2: Emulsify with Olive Oil
Slowly drizzle in the extra virgin olive oil while continuing to whisk (or shake, if using a jar) until the mixture thickens and turns slightly creamy. Doing this gradually is the secret to a silky dressing, as it helps the oil and lemon juice blend seamlessly—and that’s the hallmark of a great Lemon Vinaigrette.
Step 3: Taste and Adjust
Give your vinaigrette a quick taste. Want a little more punch? Add a touch more lemon. Craving extra sweetness? A few extra drops of honey will do the trick. Feel free to season with extra salt or pepper as needed. Making Lemon Vinaigrette at home means you can make it exactly the way you love!
Step 4: Chill or Serve Fresh
If you have a few minutes to spare, pop your Lemon Vinaigrette in the fridge. This quick chill helps the flavors meld beautifully. However, if you’re in a hurry, it’s just as delicious right out of the bowl. Remember to give it a quick shake or stir each time before using, as homemade vinaigrette naturally separates.
How to Serve Lemon Vinaigrette
Garnishes
Lemon Vinaigrette shines with a few simple garnishes. Try a sprinkle of extra lemon zest, a scattering of chopped fresh herbs (think parsley, dill, or basil), or a dusting of freshly ground black pepper. Each touch adds color, fragrance, and extra personality to your finished dish.
Side Dishes
This vinaigrette transforms the ordinary into the spectacular. Toss it with leafy greens or arugula for a light salad, drizzle over grilled vegetables, or spoon onto steamed asparagus. It’s delightful as a light sauce for grain bowls, quinoa, or even over fresh mozzarella and tomato slices for a citrusy twist on caprese.
Creative Ways to Present
Think beyond salad bowls! Pour your Lemon Vinaigrette into a small mason jar for a rustic look at summer picnics, or use a pretty cruet for more elegant dinners. For parties, serve it in tiny cups as a dipping sauce alongside crudités, or drizzle artistically over a platter of oven-roasted potatoes and chicken for a dramatic and appetizing finish.
Make Ahead and Storage
Storing Leftovers
Lemon Vinaigrette stores beautifully, making it truly meal-prep friendly. Just pour any leftovers into an airtight jar or container, and keep it in the refrigerator for up to one week. Not only does it stay fresh and vibrant, but the flavors deepen with time, delivering even more complexity after a day or two.
Freezing
While technically possible, freezing Lemon Vinaigrette is not recommended as the texture can become wonky once thawed (think separated oil and lack of creaminess). For the freshest taste and luxurious texture, enjoy your vinaigrette within a week and consider making smaller batches if you’re cooking for one or two.
Reheating
If your Lemon Vinaigrette thickens or solidifies in the fridge (thanks to real olive oil), just let it sit at room temperature for 10 to 15 minutes. Give it a vigorous shake or quick whisk, and it will return to its luscious, pourable state—no need to actually heat it up!
FAQs
Can I use bottled lemon juice instead of fresh?
For the best flavor, always opt for fresh lemon juice. Bottled juice tends to taste flat, which will dull the brightness and lively citrus kick that makes homemade Lemon Vinaigrette so special.
Is there a substitute for Dijon mustard?
If you’re out of Dijon, you can use whole grain or yellow mustard in a pinch. The flavor will be a bit different, but it still helps emulsify and adds that delicious, tangy character to your vinaigrette.
Can I make Lemon Vinaigrette without honey or sweetener?
Yes! The honey or maple syrup is there to balance out the sharpness of the lemon, but if you prefer to go without, you can omit it. Just keep in mind the dressing will be a touch more tart, so taste and adjust as needed.
How do I make my vinaigrette extra creamy?
Try whisking in a spoonful of Greek yogurt or a bit of mashed avocado for an even creamier Lemon Vinaigrette. It’s a lovely twist for serving over hearty salads or grilled vegetables.
Can I add herbs or garlic to the vinaigrette?
Absolutely! Finely minced garlic or fresh herbs like basil, tarragon, or chives add wonderful layers of flavor. Start with a small amount so you don’t overpower the bright lemon.
Final Thoughts
Once you whip up this easy Lemon Vinaigrette, you’ll want to put it on everything. It’s the kind of recipe that brings meals to life and impresses everyone who tastes it. Go ahead and give it a try—your salads and veggies will thank you!
Print
Lemon Vinaigrette Recipe
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This zesty Lemon Vinaigrette is a versatile and flavorful dressing that adds a burst of citrus to your dishes. Made with fresh lemon juice, Dijon mustard, and honey, this vinaigrette is perfect for salads, grain bowls, and marinades.
Ingredients
Lemon Vinaigrette:
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- In a small bowl or jar, whisk together the lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper until well combined.
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- Taste and adjust seasoning if needed.
- Store in an airtight container in the refrigerator for up to 1 week. Shake or whisk again before using.
Notes
- This vinaigrette is perfect for green salads, grain bowls, roasted vegetables, or as a marinade for chicken or fish.
- Add a minced garlic clove for extra flavor if desired.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 1g
- Sodium: 120mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
