Lemon Vinaigrette Dressing

Alright, let’s whip up a vibrant and zesty Lemon Vinaigrette Dressing! This dressing is incredibly versatile – it’s fantastic on salads, drizzled over grilled vegetables or fish, or even used as a marinade. It’s so easy to make, and it’s way tastier than anything you’ll find on a store shelf.
This Lemon Vinaigrette Dressing is a kitchen staple. It’s bright, refreshing, and adds a burst of flavor to just about anything. You’ll find yourself reaching for it time and time again. I promise you, once you start making your own vinaigrette, you’ll never go back to store-bought!
Why You’ll Love This Lemon Vinaigrette Dressing
This dressing is a winner for several reasons:
First, it’s incredibly quick and easy to make. You probably already have most of the ingredients in your pantry. It comes together in just a few minutes, which is perfect for busy weeknights.
Second, it’s so much healthier than store-bought dressings. You control exactly what goes into it, so you can avoid all those unwanted additives and preservatives.
Third, it’s incredibly versatile. The bright, citrusy flavor of lemon pairs perfectly with a wide variety of dishes. From simple green salads to grilled fish, it adds a touch of brightness and acidity that elevates any meal.
Finally, it’s customizable. You can easily adjust the ingredients to suit your taste. Want it more tangy? Add more lemon juice. Prefer it sweeter? Add a touch of honey or maple syrup.

How to Make It Lemon Vinaigrette Dressing
Making this dressing is a breeze. Here’s how:
- Grab a small bowl or a jar with a tight-fitting lid. If using a jar, it makes mixing super easy!
- Add ¼ cup of fresh lemon juice to the bowl or jar. Freshly squeezed lemon juice is key for the best flavor, so avoid using bottled juice if possible.
- Next, add ¾ cup of extra virgin olive oil. The quality of your olive oil will impact the flavor of your vinaigrette, so choose a good quality one.
- Add 1 tablespoon of Dijon mustard. The mustard acts as an emulsifier, helping the oil and lemon juice blend together. It also adds a subtle tangy flavor.
- Add 1 teaspoon of honey or maple syrup (optional). This adds a touch of sweetness to balance the acidity of the lemon. If you prefer a more tart dressing, you can omit this.
- Season with salt and freshly ground black pepper to taste. Don’t be afraid to taste and adjust the seasonings as needed.
- If using a bowl, whisk all the ingredients together until they are well combined and emulsified. If using a jar, simply screw on the lid tightly and shake vigorously until the dressing is creamy and emulsified.
Make Ahead Method
This dressing is perfect for making ahead of time. In fact, the flavors meld together even better after it sits for a while.
You can prepare the vinaigrette up to a week in advance. Simply combine all the ingredients as instructed and store it in an airtight container or jar in the refrigerator.
Before using, take the dressing out of the refrigerator about 15-20 minutes before serving to allow the oil to return to a liquid state. If the dressing has separated (which is natural), simply whisk it or shake it vigorously again until it’s emulsified.
Making a larger batch of this dressing at the beginning of the week is a great way to save time and ensure you always have a delicious dressing on hand.

Pro Tips
- For a smoother vinaigrette, slowly drizzle the olive oil into the other ingredients while whisking constantly.
- If you don’t have Dijon mustard, you can use a small amount of yellow mustard or even a pinch of mustard powder.
- Experiment with different herbs and spices. Fresh herbs like parsley, chives, or dill add a wonderful fresh flavor.
Storage Options
Store leftover Lemon Vinaigrette Dressing in an airtight container or jar in the refrigerator for up to one week.
Tools For This Recipe
- Small bowl or jar with a tight-fitting lid
- Whisk (if using a bowl)
- Measuring spoons and cups
FAQs!
- My vinaigrette separated in the fridge. What do I do? This is perfectly normal. Just take it out of the refrigerator a few minutes before using and whisk or shake it vigorously until it’s emulsified again.
- Can I use a different type of oil? Yes, you can use other oils like avocado oil or grapeseed oil. However, extra virgin olive oil provides the best flavor.
- Can I make this without honey or maple syrup? Absolutely! If you prefer a more tart dressing, simply omit the sweetener.
Variations and Substitutions
- Herbaceous Lemon Vinaigrette: Add 1 tablespoon of chopped fresh parsley, chives, or dill.
- Garlic Lemon Vinaigrette: Add 1 clove of minced garlic.
- Shallot Lemon Vinaigrette: Add 1 tablespoon of finely minced shallot.
This Lemon Vinaigrette Dressing is a true kitchen essential. It’s simple, versatile, and bursting with flavor. I hope you enjoy it as much as I do!
How did your Lemon Vinaigrette Dressing turn out? I’d love to hear about your experience in the comments below! Share any variations you tried or how you used it!

Lemon Vinaigrette Dressing
Ingredients
- ¼ cup fresh lemon juice
- ¾ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup optional
- Salt and freshly ground black pepper to taste
Instructions
- Combine all ingredients in a small bowl or jar.
- Whisk or shake vigorously until emulsified.
- Store in an airtight container in the refrigerator for up to one week.