Go Back

Lemon Vinaigrette

A bright and tangy homemade dressing that elevates any salad or dish with refreshing citrus flavors.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Lemon Vinaigrette
  • 1/2 cup extra virgin olive oil Fruity and fresh; swap for avocado oil for a milder flavor
  • 1/4 cup fresh lemon juice About 2 lemons, strained for a smooth vinaigrette
  • 1 teaspoon lemon zest For extra brightness; omit if you prefer a subtler tang
  • 1 teaspoon Dijon mustard Acts as an emulsifier and adds warmth; sub with grainy mustard for texture
  • 1 small clove garlic, finely minced Or 1/4 teaspoon garlic powder for a gentler bite
  • 1 to 2 teaspoons honey or sugar-free sweetener Use maple syrup for an indulgent dessert vibe
  • 1/2 teaspoon sea salt Plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh herbs Like parsley, basil, or dill (optional)

Method
 

Preparation
  1. In a small bowl or jar, add the lemon juice, lemon zest, Dijon mustard, minced garlic, honey or sweetener, salt, and pepper. Pause and breathe in the citrus steam.
  2. Slowly drizzle in the olive oil while whisking continuously (or add all ingredients to a jar, seal, and shake vigorously) until the dressing starts to emulsify into a silky ribbon.
  3. Taste and adjust seasonings, adding more salt, lemon juice, or sweetener as needed.
  4. Stir in chopped fresh herbs if using.
  5. Let the vinaigrette rest at room temperature for 10 minutes or refrigerate for up to 48 hours. If chilled, bring back to room temperature before serving.
Serving Suggestions
  1. Use immediately over mixed greens, grilled vegetables, or as a marinade for chicken or tofu.

Notes

This is a family recipe that invites swaps; treat it like a starting point rather than a rulebook. Use fresh lemon juice for best flavor and adjust seasoning to taste.