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Fresh Lemon Vinaigrette Dressing

A bright and simple sauce that enhances any dish with its fresh citrus flavor and vibrant ingredients.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Dressing
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/3 cup extra-virgin olive oil Use a fruity one for brightness; swap with avocado oil for a milder finish
  • 3 tablespoons fresh lemon juice About 1 large lemon
  • 1 teaspoon lemon zest Optional, for extra sparkle
  • 1 teaspoon Dijon mustard Or whole-grain mustard for texture
  • 1 clove garlic Finely grated or minced; reduce for a milder touch
  • 1 teaspoon honey or maple syrup Balances acidity; omit for vegan
  • 1/4 teaspoon fine sea salt Plus more to taste
  • 1/8 teaspoon freshly ground black pepper
  • pinch crushed red pepper flakes Or a small pinch of smoked paprika, optional for warmth

Method
 

Preparation
  1. Zest and juice the lemon first so you can measure fresh brightness accurately.
  2. In a small bowl, combine the lemon juice, Dijon mustard, honey or maple syrup, grated garlic, salt, pepper, and optional red pepper flakes. Whisk until the mustard and sweetener are smoothly incorporated.
  3. Slowly drizzle in the olive oil while whisking vigorously to emulsify the dressing into a silky sauce. Pause and taste—the honey is there to soften the lemon’s edge.
  4. Stir in the lemon zest and adjust seasoning: add more salt for depth or a touch more honey if it feels too bright.
  5. For a creamier texture, pulse the mixture in a small blender or use an immersion blender for 10–15 seconds.
  6. Transfer to a jar with a tight lid and refrigerate. Shake well before using.

Notes

This dressing can be stored in a sealed jar for up to 7 days. The vinaigrette will thicken slightly when cold—shake or whisk before using. Do not freeze this dressing.