Lemon Vinaigrette Dressing Recipe: A Bright, Zesty Classic for Every Kitchen
If you’re looking for a quick, flavorful, and healthy salad dressing, a classic lemon vinaigrette is your best friend. It’s one of the most versatile recipes you can master—whether you’re tossing it with greens, drizzling it over roasted vegetables, or using it as a light marinade, this zesty dressing adds a punch of freshness that lifts every dish it touches.
Unlike heavy cream-based dressings, a lemon vinaigrette is light, fresh, and naturally gluten-free, making it a favorite for anyone focused on whole-food ingredients and clean eating.
Plus, the core ingredients—fresh lemon juice, extra virgin olive oil, and Dijon mustard—are full of health benefits. For example, extra virgin olive oil has powerful antioxidant properties and helps fight inflammation. And don’t underestimate lemon juice—it’s loaded with vitamin C and aids digestion. Learn more about the nutritional benefits of lemon juice here.
Table of Contents
🥄 Ingredients You’ll Need
This lemon vinaigrette dressing recipe uses a short list of pantry staples that pack a flavorful punch:
- ¼ cup fresh lemon juice (about 1 large lemon)
- 1 small garlic clove, finely grated or minced
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup (optional for balance)
- ¼ to ⅓ cup extra virgin olive oil
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- ½ teaspoon fresh or dried thyme (optional, but adds great depth)
Tip: Always use freshly squeezed lemon juice—bottled versions lack the vibrant tang needed to make this dressing shine.
🥣 How to Make Lemon Vinaigrette
Making lemon vinaigrette takes just 5 minutes and requires no special equipment—just a bowl, a whisk (or a jar with a lid), and your ingredients.
Whisk Method
- In a bowl, combine lemon juice, Dijon mustard, garlic, salt, pepper, and honey if using.
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing.
- Stir in thyme, taste, and adjust salt or oil as needed.
Shake Method
- Add all ingredients to a mason jar.
- Close the lid tightly and shake vigorously for about 30 seconds.
🧠 Why It Works: The Science of Emulsification
The Dijon mustard acts as an emulsifier, helping the oil and lemon juice blend into a stable dressing instead of separating. The result? A silky, balanced vinaigrette that clings beautifully to leaves and vegetables alike.
🍽️ How to Use Lemon Vinaigrette
This zesty dressing is endlessly versatile. Here are some of our favorite ways to use it:
- Toss with mixed greens or a kale salad
- Drizzle over roasted vegetables like Brussels sprouts, carrots, or cauliflower
- Use as a marinade for chicken, tofu, or cooked beans and legumes
- Spoon over grain bowls made with quinoa, farro, or couscous
- Splash on avocado toast or veggie wraps for an extra layer of flavor
🍯 Variations to Try
Want to customize your vinaigrette? Try one of these delicious twists:
- Creamy Lemon Vinaigrette – Add 1 tbsp Greek yogurt or tahini
- Lemon Basil Vinaigrette – Blend in a handful of fresh basil leaves
- Spicy Lemon Vinaigrette – Add a pinch of red pepper flakes or a splash of hot sauce
- Lemon Honey Mustard Vinaigrette – Increase honey to 1 tbsp and adjust mustard
🧊 Storage Tips
- Store in a glass jar with a tight-fitting lid.
- Keeps well in the fridge for up to 7 days.
- If the olive oil solidifies in the fridge, let the dressing sit at room temperature for 10–15 minutes and shake or stir before using.
🥗 Nutrition Facts (Per Serving – 1 Tbsp)
- Calories: ~90
- Fat: 9g (mostly monounsaturated fat)
- Carbs: <1g
- Sugar: 0.5g (if sweetener added)
- Vegan: Yes (if using maple syrup)
- Gluten-Free: Naturally
❌ Common Mistakes to Avoid
- Using bottled lemon juice – It lacks the brightness and complexity of fresh.
- Skipping mustard – This helps emulsify the dressing.
- Overpowering with oil – Balance is key; start with a 1:1 ratio of oil to acid and adjust to taste.
- Not seasoning properly – Salt and pepper are essential to bring out flavor.
❓ Frequently Asked Questions (FAQs)
How long does lemon vinaigrette last?
Up to one week in the fridge. Shake well before each use.
What’s the oil to acid ratio?
Start with 1:1 and increase oil to mellow the acidity if needed.
Can I use lemon juice instead of vinegar?
Absolutely. It’s more vibrant and adds a citrusy flair.
Is lemon vinaigrette healthy?
Yes! It’s made from heart-healthy fats, and antioxidant-rich ingredients.
Can I freeze it?
Not recommended, as the emulsion may break.
Is it vegan?
Yes—just use maple syrup or omit the sweetener.
🧾 Final Thoughts
This lemon vinaigrette dressing recipe is simple, adaptable, and way better than store-bought. You’ll love its bright flavor and how it transforms even the simplest salads into something special. Once you try it, you’ll always want a jar ready to go in your fridge.
Whether you’re a beginner cook or a seasoned kitchen pro, this go-to vinaigrette is a must-have in your culinary toolkit.
