Best Lemon Vinaigrette

Introduction

Best Lemon Vinaigrette is bright, zesty, and perfectly balanced—fresh lemon juice whisked with olive oil, a touch of sweetness, and simple seasonings for a clean, vibrant dressing. Light yet flavorful, it elevates salads, roasted vegetables, grilled chicken, and grain bowls without overpowering them. Quick to make and endlessly versatile, this is a staple dressing you’ll reach for again and again.

Why you’ll love this recipe

• Fresh, bright citrus flavor
• Ready in 5 minutes
• Simple pantry ingredients
• Perfect balance of tangy and smooth

• Great beyond salads (marinade, drizzle, dip)

Ingredients (makes about ¾ cup)

• ¼ cup fresh lemon juice (about 1–2 lemons)
• ½ cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1–2 tsp honey or maple syrup (to taste)
• 1 small clove of garlic, finely minced (optional)
• ½ tsp salt

• ¼ tsp black pepper

Essential Tools and Equipment

• Small bowl or jar with lid
• Whisk or fork

• Measuring cups and spoons

Step-by-step process (detailed)

1. Juice the lemons

Juice fresh lemons until you have ¼ cup juice. Strain out seeds for a smooth dressing.

2. Combine the base

In a bowl or jar, add lemon juice, Dijon mustard, honey (or maple syrup), garlic (if using), salt, and black pepper.

3. Emulsify with oil

Slowly drizzle in olive oil while whisking continuously until the dressing thickens slightly and looks cohesive. (If using a jar, add oil and shake vigorously 15–20 seconds.)

4. Taste and adjust

Taste the vinaigrette and adjust balance: more honey for sweetness, more lemon for tang, or a pinch more salt to round it out.

5. Rest briefly

Let the dressing sit 5–10 minutes to allow flavors to meld.

6. Use or store

Whisk or shake once more before using. Drizzle over salads, vegetables, or proteins.

Mistakes to avoid

• Bottled lemon juice — dull flavor
• Too much oil — flat taste
• Skipping emulsification — separated dressing
• Over-sweetening — masks brightness

• Under-seasoning — bland result

Variations of Best Lemon Vinaigrette

• Herb Lemon — add chopped parsley, dill, or basil
• Garlic-Lemon — increase garlic or add grated garlic
• Creamy Lemon — add 1–2 tbsp Greek yogurt
• Shallot Lemon — add minced shallot

• Spicy Lemon — add red pepper flakes or chili oil

Tips for storage & make-ahead

• Refrigerate up to 5 days
• Olive oil may solidify—bring to room temp before using
• Shake or whisk before serving
• Best flavor within first 2–3 days

Frequently Asked Questions

Can I make it without mustard?
Yes—mustard helps emulsify, but is optional.

What olive oil should I use?
A fruity extra-virgin olive oil works best.

Is this good as a marinade?
Yes—great for chicken, fish, and vegetables.

How do I make it vegan?
Use maple syrup instead of honey.

Conclusion

Best Lemon Vinaigrette is simple, fresh, and endlessly useful. With bright citrus and silky olive oil, it transforms everyday dishes into something special. Once you master this classic, store-bought dressings won’t stand a chance.