Lemon Vinaigrette Recipe

Bright, zesty, and effortlessly elegant, this Lemon Vinaigrette is the kind of dressing that instantly upgrades any salad or vegetable dish. With just a few basic ingredients and almost no prep time, you’ll have a fresh, tangy dressing that’s way better than anything you can buy in a bottle. Perfect for busy weeknights when you want something homemade but don’t have time for anything fussy!

Why You’ll Love This Recipe

• Quick and Foolproof: You only need a few pantry staples and about 5 minutes. Seriously, it’s that fast.
• Incredibly Versatile: This vinaigrette is more than just a salad dressing—it works as a marinade, a dip, or a finishing drizzle for roasted veggies and grilled meats.
• Bold, Clean Flavor: Fresh lemon juice brings brightness, while Dijon mustard adds a subtle kick. The balance of tangy and savory is just right.
• Healthier Than Store-Bought: No preservatives, no weird additives—just fresh, clean ingredients you control.

Ingredients You’ll Need

• Fresh Lemon Juice: The star of the show. Use freshly squeezed lemon juice for the brightest flavor—bottled just won’t compare.
• Olive Oil: Use a good quality extra virgin olive oil. It smooths out the tartness of the lemon and creates that classic silky vinaigrette texture.
• Dijon Mustard: Helps emulsify the dressing and adds a mild tangy depth. Don’t skip this!
• Garlic: A small amount, minced or grated, adds a nice savory backbone without overwhelming the lemon.
• Honey or Maple Syrup: Just a touch balances the acidity. You can skip it if you prefer ultra-tart, but it really rounds out the flavor.
• Salt and Pepper: Essential for bringing everything together. Adjust to taste.

Variations

• Add Herbs: Toss in finely chopped fresh herbs like parsley, basil, or thyme for a more aromatic twist.
• Spicy Kick: A pinch of crushed red pepper flakes or a splash of hot sauce turns this into a zesty, fiery dressing.
• Creamy Version: Add a spoonful of Greek yogurt or mayo for a creamier texture—great on grain bowls and roasted potatoes.
• Citrus Swap: Use lime or orange juice in place of lemon for a different citrusy profile.

How to Make Lemon Vinaigrette

Step 1: Juice the Lemon

Squeeze the juice from one or two fresh lemons into a small bowl or jar, removing any seeds.

Step 2: Add the Flavor Boosters

Whisk in Dijon mustard, garlic, and honey (or maple syrup), mixing until combined.

Step 3: Drizzle in the Olive Oil

While whisking constantly, slowly stream in the olive oil. This helps the dressing emulsify and become smooth and slightly thickened.

Step 4: Season and Taste

Add salt and freshly ground black pepper to taste. Taste the vinaigrette and adjust the seasoning, acidity, or sweetness if needed.

Step 5: Shake or Blend (Optional)

For an extra creamy texture, you can throw everything into a jar and shake vigorously or blend it for 10–15 seconds.

Pro Tips for Making the Recipe

• Use Room Temperature Ingredients: This helps the vinaigrette emulsify better and stay combined longer.
• Double It: This dressing keeps well in the fridge, so make extra and use it all week long.
• Whisk First, Then Oil: Don’t dump everything in at once—whisk the lemon, mustard, garlic, and honey together first for best results.
• Taste As You Go: Lemons vary in tartness. Taste the dressing before serving and adjust sweetness, salt, or acidity as needed.

How to Serve

This lemon vinaigrette goes with practically everything!

###Salads:
Drizzle over leafy greens, arugula, kale, or spinach. It especially shines on salads with avocado, feta, or grilled chicken.

###Roasted Vegetables:
Toss roasted carrots, broccoli, or asparagus with a little vinaigrette right before serving for a bright finish.

###Grain Bowls:
A great topper for quinoa or couscous bowls with veggies and protein.

###Grilled Meats or Fish:
Use as a marinade or drizzle over grilled chicken, shrimp, or salmon.

Make Ahead and Storage

Storing Leftovers

Store your lemon vinaigrette in an airtight container or mason jar in the refrigerator for up to one week.

Freezing

Not recommended. The fresh ingredients, especially lemon and garlic, don’t freeze well and can lose their flavor and texture.

Reheating

No need to reheat, but if the oil solidifies in the fridge, just let it sit at room temperature for 10–15 minutes or give it a good shake before using.

FAQs

Can I make this vinaigrette without mustard?
Yes, but the mustard helps bind the dressing together. If you skip it, be sure to shake or whisk well before serving to help keep the oil and lemon juice combined.

What’s the best olive oil to use?
Go for a high-quality extra virgin olive oil with a fruity, peppery flavor. The better the oil, the better the dressing.

Can I use bottled lemon juice?
You can, but fresh lemon juice is strongly recommended. It makes a huge difference in the brightness and depth of flavor.

Is this vinaigrette vegan?
Yes, if you use maple syrup instead of honey, this recipe is completely plant-based.

Final Thoughts

This Lemon Vinaigrette is the kind of recipe that becomes a staple once you try it. It’s fresh, fast, and bursting with flavor, and it can completely transform even the simplest dish. Make a batch today—you won’t go back to store-bought dressing again!

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