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Lemon Vinaigrette Dressing

A bright and simple dressing that enhances salads and roasted vegetables, perfect for quick dinners or special occasions.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dressing, Sauce
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Dressing Base
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon) Fresh is essential for vibrancy.
  • 1/2 cup extra-virgin olive oil Use a fruity oil for a more pronounced flavor.
  • 1 teaspoon Dijon mustard Helps emulsify and adds a subtle tang; can substitute with whole-grain mustard.
  • 1 teaspoon honey or maple syrup Balances acidity; omit for a vegan option or swap with agave.
  • 1 small clove garlic, finely minced Or use 1/2 teaspoon garlic powder for a gentler note.
  • 1/2 teaspoon sea salt Plus more to taste.
  • 1/4 teaspoon freshly ground black pepper
Optional Add-ins
  • 1 zest of lemon For extra brightness.
  • 1/4 teaspoon red pepper flakes For warmth.

Method
 

Preparation
  1. Zest and juice the lemon: zest first to preserve the oils, then juice until you have about 1/4 cup of bright, tangy liquid.
  2. In a small bowl or jar, combine lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk until the honey dissolves and the mixture looks coherent.
  3. Slowly drizzle in the olive oil while whisking vigorously. If using a jar, add the oil, screw the lid on, and shake hard for 30 seconds until emulsified.
  4. Taste and adjust: add more salt for depth, more honey for sweetness, or an extra squeeze of lemon if you want bolder citrus notes.
  5. If using zest or herbs, stir them in now so their aroma infuses the vinaigrette.
  6. Let it rest for 5 minutes at room temperature to meld flavors before dressing your salad or marinating proteins.

Notes

This dressing keeps in the fridge for up to a week. Shake before use, as separation may occur. Avoid freezing.