Lemon Vinaigrette is my go-to dressing. Tangy, slightly sweet, and full of flavor—so straightforward to make!
author’s note
My Tried-and-True Lemon Vinaigrette Recipe!
I always keep lemons in my fridge. They are a kitchen must have for me. From savory dishes like this grilled chicken marinade to sweet treats like lemon pie and lemon tiramisu, I use them constantly.
Naturally, a good lemon dressing became a favorite of mine. This one is not just any dressing. It is a recipe I have tweaked and perfected over the years, and I can honestly say it is the best lemon vinaigrette I have ever had.
It is bright, fresh, and packed with flavor, yet incredibly simple to make. It is satisfying to it tossed with salads, drizzled over roasted vegetables, or spooned over grain bowls to instantly add fresh flavor.
What’s in Lemon Vinaigrette
- Dijon Mustard: Use Dijon (not yellow) for the right flavor.
- Olive Oil: Extra virgin olive oil gives the dressing its richness and flavor.
- Honey: Adds a hint of sweetness. Add more if you want it sweeter.
- Lemons: Fresh juice and zest bring bright, tangy flavor. Skip bottled juice!
- Red Wine Vinegar: Adds extra tang and depth.
- Herbs: A pinch of Italian seasoning adds the reliable flavor!
- Salt and Pepper: Don’t forget these! A pinch of salt can make all the difference.
Quick Tip
How To Make Lemon Vinaigrette
This dressing is so simple! Use a jar with a lid or a small bowl and whisk.
- Add all the ingredients to a jar and shake until combined and smooth.
- Or, whisk everything together in a bowl until smooth.
How To Use Lemon Vinaigrette
I always have a batch of this dressing in my fridge. Here’s how I use it:
- Salads: Toss with garden salad, quinoa salad, or lentil salad.
- Veggie Dip: Pair with raw veggies like carrots, broccoli, or celery.
- Roasted Veggies: Drizzle over Brussels, broccoli, or asparagus after roasting.
- Pasta Salads: Use instead of mayo-based dressings for a lighter option.
- Sandwiches: Toss greens with dressing and add to sandwiches.
- Grain Bowls: Drizzle over grains like quinoa or rice with veggies.
Recipe Tips
- Adjust the Batch: This recipe makes enough for 2–3 salads. If you’re unsure how quickly you’ll use it, halve the recipe—it scales easily.
- Sweeten to Taste: Use less honey for tangy, more for sweet.
- Make Ahead: The flavor only gets better as it chills
- Helpful Tools: Use a grater to zest the lemon and a citrus juicer for straightforward prep.
Quick Tip
Why Does My Dressing Taste Bitter?
A great lemon vinaigrette should be bright, tangy, and slightly sweet. If it tastes bitter:
- Over-zested lemon: Avoid the white pith under the yellow peel—it’s very bitter.
- Too much lemon juice: Balance the acid with equal parts oil.
- Low-quality vinegar: Cheap vinegar can add bitterness.
How To Fix an Acidic Dressing
- Add a pinch of salt to balance the flavors.
- Mix in a bit more honey to mellow the acidity.
Storage
Keep lemon dressing in an airtight container in the fridge for 5–7 days.
If it separates or gets chunky (olive oil solidifies when cold), let it sit at room temperature for 15–20 minutes. Shake well to mix, and it’s ready to use!
More Dressing Recipes:
Dressings
Honey Mustard Salad
Dressings
Balsamic Vinaigrette Recipe
Salad Dressings
Lemon Poppy Seed Dressing
Dressings
Strawberry Vinaigrette RecipeIngredients
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon-style mustard (see note 1)
- 1 teaspoon Italian seasoning (see note 2)
- 1/2 teaspoon minced garlic (skippable)
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 large lemon (see note 3)
- Salt
Method
- In a wide-mouth jar, combine all the dressing ingredients. Add 1/2 teaspoon lemon zest (skippable) and 3 tablespoons freshly squeezed lemon juice. Season to taste with salt and pepper; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper.
- Briskly shake to combine and emulsify. (Don’t have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. check the seasoning and adjust dressing to personal preference.
