This post may contain affiliate links. Please read our disclosure policy.
This Lemon Vinaigrette is a delicious salad dressing made with freshly squeezed lemon juice, olive oil, and a few other pantry staples. This quick and easy lemon dressing can be used on a variety of different dishes.
Bright, zesty, and fresh, my lemon vinaigrette recipe is arguably one of the most versatile salad dressings. It goes fantastically with a garden salad, raw veggies, baked chicken, toasted paninis, and even cooked pasta.
You can whip up this super easy, super cheap, 6-ingredient salad dressing in a matter of minutes! Perfect for unexpected guests or hungry kiddos.Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Fresh and Zesty – If you’re not a huge fan of traditional vinegar-based salad dressings, this lemon vinaigrette is for you! The sour lemon juice is a milder alternative to vinegar that still gives this dressing a nice zing.
- Budget Friendly – Because this dressing features pantry-staple ingredients, each serving costs only cents to make!
- Clean and Simple – Unlike most shelf-stable, store-bought salad dressings, this homemade lemon vinaigrette is made with only wholesome, clean ingredients.
How To Make Lemon Vinaigrette Dressing
See recipe card below for ingredient quantities and full instructions.
Although I like to whisk and then shake my lemon vinaigrette, there are actually three different ways that you can make this smooth and tangy dressing. You can use the hand whisking method, the blender method, the mason jar method, or a combination of the three to make your perfect vinaigrette.
The Hand Whisking Method (pictured)
- In a large bowl, vigorously whisk together the lemon juice, olive oil, minced garlic, dijon mustard, honey, salt, and pepper.
- Once emulsified, transfer the dressing to an airtight container and chill.
The Mason Jar Method
- Add the lemon juice, olive oil, minced garlic, dijon mustard, honey, salt, and pepper to a large mason jar.
- Secure the lid tightly before thoroughly shaking the jar.
- Store the emulsified lemon vinaigrette in the fridge until ready to serve.
The Blender Method
- Add lemon juice, olive oil, minced garlic, dijon mustard, honey, salt, and pepper to the pitcher of a blender.
- Pulse the mixture until smooth and slightly frothy.
- Transfer the dressing to a jar or other airtight container and chill.
The best way to thicken a vinaigrette is to use a blender. While shaking or whisking will give you a tasty dressing, it will quickly separate. The more vigorously you mix the dressing, the creamier and thicker it will get, and the ingredients will stay combined for a longer time.
I find that an extra virgin, single-source olive oil is always the best base for a homemade vinaigrette. Although it might be tempting to save some money by purchasing a lower-quality olive oil, don’t! Cheap olive oils often taste very bitter and will ruin the flavor profile of your salad dressing.
Not always. Some recipes, like this one, use an acid, like lemon juice instead of vinegar to give the dressing some tang. The citric acid in the lemon juice will give this vinaigrette more zest and brightness than your average vinegar-based dressing.
How To Serve and Store
Serving – The tangy zip provides a nice contrast to rich ingredients like nuts, cheeses, and meats. Serve over pasta salads, green salads, or as a sandwich dip. It’s absolutely delicious with my Hot Italian Sliders. You can also use it as a marinade for chicken, fish, or pork.
Storing – Store in an airtight container or mason jar with a tight-fitting lid and keep refrigerated. When stored properly, it should stay fresh and ready to eat for up to 2 weeks.
- Try adding some fresh lemon zest to your vinaigrette for even more tangy lemon flavor.
- If you don’t have dijon mustard on hand, you can swap in regular yellow mustard or stone ground mustard instead.
- It’s ok if your vinaigrette separates out a bit in the fridge. Just let the dressing warm up on the counter before whisking, blending, or shaking it some more.
More Salad Dressing Recipes
- Raspberry Vinaigrette
- Oil and Vinegar Dressing
- Wedge Salad with Thousand Island Dressing
- Jalapeno Ranch Dressing
- 1/3 cup fresh lemon juice
- 2/3 cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons honey
- 1 garlic clove minced
- 1 tablespoon Dijon mustard