Lemon Vinaigrette Dressing

There’s something about a good lemon vinaigrette that just feels right, you know? It’s bright, tangy, and instantly lifts the flavor of just about anything it touches. Whether you’re tossing it into a salad, drizzling it over grilled veggies, or using it as a zesty marinade, this dressing is that simple kitchen staple you didn’t realize you were missing—until now.

I first got into making my own dressings when I realized how often store-bought bottles would sit in the fridge half-used and forgotten. They’re usually filled with preservatives, added sugars, and ingredients I can’t even pronounce. So one day, I whisked together some olive oil, fresh lemon juice, a touch of mustard, and a little garlic—and wow. I was hooked. It was fresh, punchy, and completely changed the way I looked at salads. It wasn’t just a side anymore—it was the main event.

Lemon vinaigrette is also wildly versatile. One batch can last you all week and goes way beyond salads. I’ve poured it over quinoa bowls, brushed it onto grilled chicken, and even used it as a dipping sauce for roasted potatoes. It’s one of those back-pocket recipes that makes healthy eating feel less like a chore and more like something you actually look forward to.

And let’s talk about how easy it is. If you’ve got a lemon, olive oil, and a few pantry staples, you’re already halfway there. It comes together in less than 5 minutes, and you don’t need any fancy equipment—just a bowl and a whisk (or a jar with a lid, if you’re into that shake-and-go life). It’s budget-friendly, customizable, and just plain delicious. Trust me, once you try homemade lemon vinaigrette, you’ll never want to go back.

Why You’ll Love It

• Super Fresh & Zesty: The vibrant flavor of fresh lemon juice gives this vinaigrette a light, refreshing taste that instantly brightens up any dish.
• Takes 5 Minutes or Less: No need for a blender or special tools—just whisk or shake and you’re done. Perfect for busy days or lazy weeknights.
• Healthy & Clean Ingredients: Made with simple pantry staples and no preservatives, additives, or hidden sugars.
• Incredibly Versatile: Use it as a salad dressing, marinade, sauce, or dip—one small batch goes a long way.
• Customizable to Taste: Want it sweeter? Add a little honey. Like it spicy? Toss in some chili flakes. You’re in full control.

Ingredient List

• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced or grated
• 1/2 teaspoon honey (optional, for balance)
• Salt, to taste
• Freshly ground black pepper, to taste

Ingredient Notes

• Fresh lemon juice – Always use fresh-squeezed! Bottled lemon juice just doesn’t have the same brightness or zing.
• Extra virgin olive oil – Go for a good-quality one here; it’s a key flavor in the dressing. I like California Olive Ranch or anything cold-pressed.
• Dijon mustard – Don’t skip this! It adds depth and helps the dressing emulsify (stay blended).
• Garlic – Fresh garlic adds a subtle bite. If you’re not a fan of raw garlic, you can lightly roast it first or use a pinch of garlic powder.
• Honey – Totally optional, but a tiny bit helps mellow out the tartness if your lemons are super sour.

Kitchen Equipment Needed

• Small mixing bowl – For whisking all the ingredients together; I love using a glass bowl so I can see the texture as it emulsifies.
• Whisk – Helps blend everything smoothly; a mini whisk works perfectly for small batches.
• Citrus juicer or reamer – Makes it easier to extract every last drop of juice from your lemons. I use a handheld citrus press—it’s a game changer.
• Garlic press or microplane – For finely mincing or grating the garlic without big chunks.
• Measuring spoons & cup – Accuracy matters, especially for oil-to-acid balance.
• Jar with lid (optional) – If you prefer the shake method or want to store leftovers. I reuse old jam jars for this all the time.

Instructions

Step 1: Juice the Lemons

• Roll the lemons on the counter with your palm to loosen them up—this helps release more juice.
• Slice them in half and use a citrus juicer or reamer to extract the juice into a small bowl or measuring cup.
• Strain the juice if you want to remove pulp or seeds.
  Pro Tip: Fresh lemon juice has the best flavor—don’t substitute with bottled if you want that fresh, tangy kick.

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Step 2: Mince the Garlic

• Peel one garlic clove and finely mince it with a knife or press it through a garlic press.
• For an even smoother texture, use a microplane grater to create a garlic paste.
  Pro Tip: If you’re sensitive to raw garlic, let it sit in the lemon juice for 5 minutes—it helps mellow the sharpness.

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Step 3: Add Everything to a Bowl

• In a medium mixing bowl, combine the lemon juice, garlic, Dijon mustard, and honey (if using).
• Whisk until everything looks well blended and smooth.

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Step 4: Slowly Whisk in the Olive Oil

• Start pouring in the olive oil very slowly, in a thin stream, while whisking continuously.
• Keep whisking until the mixture thickens slightly and looks glossy and emulsified (everything stays blended).
  Pro Tip: Whisk continuously to prevent the oil from separating—this is what gives the vinaigrette that creamy, cohesive texture.

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Step 5: Season to Taste

• Add a generous pinch of salt and a few grinds of black pepper.
• Whisk again and then give it a taste. Adjust with more salt, pepper, honey, or lemon juice if needed.

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Step 6: Store or Serve

• Use immediately or transfer to a jar with a tight-fitting lid.
• Store in the refrigerator for up to a week. Give it a good shake before each use, as natural separation is normal.
  Pro Tip: Let it sit at room temperature for 10–15 minutes after refrigerating—it helps the oil loosen back up.

Tips and Tricks for Success

• Use room temperature ingredients – Helps everything blend more smoothly and prevents the olive oil from solidifying.
• Whisk or shake just before serving – Vinaigrette naturally separates, so a quick whisk or shake brings it back to life.
• Taste as you go – Lemons vary in tartness, so adjust with a touch more honey or mustard to balance the flavors.
• Double the batch – It stores well and can be used all week, so make extra to save time later.
• Use a glass jar with a tight lid – Great for storage and makes shaking super easy if you don’t want to whisk.

Ingredient Substitutions and Variations

• No Dijon mustard? – Use whole grain mustard or even a tiny bit of mayo for creaminess.
• Swap garlic – Use garlic powder (start with 1/4 tsp) if you don’t have fresh garlic or want a milder flavor.
• Use maple syrup instead of honey – Great vegan alternative with a slightly richer sweetness.
• Add fresh herbs – Toss in chopped basil, parsley, or dill for extra flavor and color.
• Make it spicy – A pinch of red pepper flakes or a dash of hot sauce adds a nice kick.
• Try different citrus – Swap lemon with lime, orange, or even a combo for a new flavor twist.

Serving Suggestions

• Over Fresh Salads – Perfect on mixed greens, arugula, or a Mediterranean-style salad with cucumbers, feta, and cherry tomatoes.
• Drizzled on Roasted Veggies – I love pouring it over warm roasted carrots, zucchini, or Brussels sprouts right out of the oven.
• As a Marinade – Use it to marinate chicken, shrimp, or tofu before grilling—it gives them a bright, citrusy flavor.
• With Grain Bowls – It pairs beautifully with quinoa, couscous, or farro bowls topped with veggies and proteins.
• As a Dip or Sauce – I sometimes serve it as a dipping sauce for crusty bread or drizzle it over baked potatoes—so good!

Storage and Reheating Instructions

• Refrigerate in a sealed jar or container – It’ll stay fresh for up to 7 days.
• Shake before each use – Natural separation will occur, so give it a good shake or stir before serving.
• Let it sit at room temp before using – The olive oil can solidify in the fridge; 10–15 minutes on the counter brings it back to life.
• No reheating needed – It’s a cold dressing, so there’s no need to warm it up—but it should flow easily once it hits room temp.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Technically yes, but I don’t recommend it. Fresh lemon juice gives a brighter, more vibrant flavor that really makes this dressing shine.

How long does lemon vinaigrette last in the fridge?

Up to 7 days! Just be sure to store it in an airtight container or jar and shake it well before each use.

My dressing separated—what do I do?

Totally normal! Just give it a good shake or whisk and it’ll come back together. If you’re storing it for a few days, this will happen every time.

Is this dressing vegan?

Yes—just skip the honey or use maple syrup instead. Everything else is plant-based and super clean.

Can I make this in advance for meal prep?

Absolutely! It’s a great make-ahead dressing. I usually whip up a double batch on Sundays to use throughout the week.

What if I don’t have Dijon mustard?

You can sub in whole grain mustard, yellow mustard (in a pinch), or leave it out entirely—it’ll still taste great, just a little less creamy.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!