This lemon vinaigrette dressing is bright, tangy and perfectly balanced with fresh lemon juice, garlic, Dijon mustard and honey. It’s a quick homemade lemon vinaigrette that comes together in minutes and instantly elevates salads, roasted vegetables and grilled meats.
Gather This
You only need a handful of pantry ingredients to make this lemon vinaigrette. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Lemon – You can’t have a lemon salad dressing without, well, lemon! We will use both the juice and the zest, so be sure to get a few fresh lemons.
- Honey
- Dijon mustard
- Fresh garlic
- Coarse kosher salt
- Ground white pepper
- Extra virgon olive oil
How to Make Lemon Vinaigrette (Step-by-Step)
This easy homemade dressing is as easy as 1, 2, 3! Just follow these simple steps.
- Combine ingredients. In a medium bowl or measuring cup, whisk together the lemon juice, lemon zest, garlic clove, honey, Dijon mustard, coarse Kosher salt and ground white pepper.
- Whisk in olive oil. While whisking, add the extra virgin olive oil to emulsify.
- Enjoy. Chill or use immediately on your favorite salad.
Perfect Pairings
This lemon vinaigrette is perfect for drizzling over salads or tossing into pasta salad. You can also use it to add flavor to rice, couscous, or roasted potatoes. And of course, on grilled or baked veggies.
It’s also a great marinade for chicken, pork, and seafood. Or, you can simply use it as a dipping sauce for fresh vegetables, focaccia bread, or garlic knots.
Variations
Once you’ve got the base lemon vinaigrette recipe down, you can put your own spin on things.
- Herbs – Try adding some fresh herbs into the mix. I personally like basil, parsley or dill for a Mediterranean flavor.
- Cheese – Adding parmesan cheese creates a slightly richer dressing that works well on a caesar salad.
- Spice it up – Try making it a spicy dressing by adding a pinch of crushed red pepper flakes.
Your Questions, Asnwered
Vinaigrettes naturally separate over time because oil and acid do not stay mixed. Simply shake or whisk the dressing again before serving.
A classic vinaigrette ratio is 3 parts oil to 1 part acid. This recipe slightly increases the lemon juice for a brighter citrus flavor.
Yes. Lemon vinaigrette can be made up to one week in advance and stored in the refrigerator.
More Homemade Salad Dressings
If you know me, you know how much I love a good sauce- especially salad dressings. Here are some of my favorites.
Lemon Vinaigrette Recipe
Ingredients
- 1/3 cup fresh lemon juice 2-3 large lemons
- 1-2 teaspoons lemon zest
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 fresh garlic clove grated
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground white pepper
- 1/2 cup extra virgin olive oil
Instructions
- In a medium bowl or measuring cup, whisk together the 1/3 cup fresh lemon juice, 1-2 teaspoons lemon zest, 1 fresh garlic clove, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper.
- While whisking, add the 1/2 cup extra virgin olive oil to emulsify.
- Chill or use immediately on your favorite salad.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Very delicious. Will make often.
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