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Easy Lemon Vinaigrette

A bright and tangy dressing that enhances salads, grilled meats, and roasted vegetables, perfect for any occasion.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American, Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Vinaigrette
  • 1/4 cup fresh lemon juice (about 1 large lemon) Fresh juice tastes brightest; bottled is okay in a pinch.
  • 1/2 cup extra virgin olive oil Or swap for avocado oil for a milder, neutral flavor.
  • 1 teaspoon Dijon mustard Helps emulsify and adds a gentle tang; use stone-ground for texture.
  • 1 teaspoon honey or maple syrup Balances acidity; omit for a dairy-free, vegan-friendly version using maple syrup.
  • 1 small clove garlic, finely minced or grated Optional, but it gives depth.
  • 1/2 teaspoon fine sea salt Plus more to taste.
  • 1/4 teaspoon freshly ground black pepper
  • zest of 1 lemon Optional, for an extra burst of citrus.

Method
 

Preparation
  1. Zest and juice the lemon first so you capture all of the bright oils and juices.
  2. In a small bowl or jar with a lid, combine the lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake to combine.
  3. Slowly add the olive oil in a thin stream while whisking vigorously, or add the oil to the jar and secure the lid, then shake hard for 20–30 seconds.
  4. Taste and adjust: add more salt, sugar or honey, or a splash more olive oil to soften the acidity.
  5. Stir in the lemon zest at the end for a fragrant lift, or fold in finely chopped herbs for a herbaceous version.

Notes

Refrigerate in a sealed jar for up to 7–10 days. Olive oil may solidify slightly; let the jar sit at room temperature for 10 minutes before shaking.