Lemon Vinaigrette Recipe
This Lemon Vinaigrette Recipe is a quick, fresh, and tangy dressing that perfectly balances the bright acidity of lemon juice with the rich smoothness of olive oil. Ideal for salads, roasted vegetables, grilled proteins, and more, it’s a versatile and healthy addition that brings vibrant flavor to any dish.
- Author: Nina
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 1/3 cup (serves 4-6) 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free, Vegan (if using maple syrup instead of honey)
Main Ingredients
- 3 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced (optional)
- Pinch of salt
- Freshly ground black pepper, to taste
- Prepare the Lemon Juice: Start by squeezing fresh lemons to collect about 3 tablespoons of juice. Fresh lemon juice is key for a vibrant and zesty dressing that’s full of natural brightness.
- Combine the Mustard and Sweetener: In a small bowl, whisk together 1 teaspoon of Dijon mustard with 1 teaspoon of honey or maple syrup. This base will help bind the vinaigrette and balance out the acidity.
- Add the Olive Oil: Slowly drizzle in 1/4 cup of extra virgin olive oil while whisking continuously to emulsify the mixture and create a smooth texture.
- Season and Add Garlic: Add a pinch of salt, freshly ground black pepper, and if you like, 1 small minced garlic clove. Whisk again to combine all flavors evenly.
- Taste and Adjust: Give your vinaigrette a taste and adjust seasoning as needed. More lemon for acidity, a touch more honey for sweetness, or additional pepper for spice—make it your own.
Notes
- Use fresh lemon juice and high-quality olive oil for best flavor.
- Drizzle the olive oil slowly while whisking to properly emulsify the vinaigrette.
- Add sweetener gradually to prevent overpowering sweetness.
- Let the vinaigrette sit for at least 10 minutes for flavors to meld.
- Store in a jar and shake well before each use to re-emulsify.
- Keep refrigerated and use within one week.
- Freezing is not recommended.
- Best served cold or at room temperature; avoid reheating.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 1 g
- Sodium: 50 mg
- Fat: 6.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: lemon vinaigrette, salad dressing, lemon dressing, easy vinaigrette, healthy dressing, fresh lemon dressing, gluten free dressing, vegan vinaigrette