Homemade Lemon Vinaigrette

There’s something about a simple lemon vinaigrette that feels like sunshine in a bottle. It’s bright, refreshing, and brings a little sparkle to even the most ordinary salad. For me, lemon vinaigrette has always been a staple in the fridge — a go-to dressing that elevates every dish it touches, from crisp garden greens to grilled vegetables or even as a light drizzle over warm roasted chicken.

Growing up, my mom always kept a jar of homemade dressing in the fridge. No matter what time of year, she believed a fresh, tangy vinaigrette could lift your spirits — especially during those long winter months when the produce section wasn’t exactly bursting with excitement. Her vinaigrette was always citrus-based, and lemon was her favorite. Bright, sharp, and zesty — it was her way of adding a little joy to every meal.

This lemon vinaigrette is my version of that nostalgic memory. It’s incredibly easy to make, and once you try it, you may never go back to store-bought dressings again. It’s also a perfect base — you can build on it, tweak it, and make it your own. Whether you’re tossing it into a big summer salad, drizzling it over roasted potatoes, or using it to marinate grilled veggies, this dressing brings everything together beautifully.

Why You’ll Love This Recipe:

• Quick & easy: It comes together in just a few minutes with pantry staples.
• Fresh & tangy: That zesty lemon flavor is unbeatable — especially when paired with a hint of sweetness and a little kick from Dijon.
• Versatile: Works beautifully as a salad dressing, marinade, or a finishing drizzle over grain bowls.
• Make-ahead friendly: Keeps well in the fridge so you can have fresh vinaigrette ready all week.

INGREDIENTS YOU’LL NEED:

• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 small garlic clove, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

HOW TO MAKE LEMON VINAIGRETTE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Squeeze the lemons
Start by juicing your lemons. Fresh lemon juice really makes all the difference here. You’ll need about 1/4 cup of juice, which typically comes from 1–2 lemons depending on their size and juiciness. Pro tip: roll your lemons on the counter with your palm before cutting to get more juice out.

Step 2: Whisk it up
In a medium bowl or a mason jar, combine the lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Give it a good whisk (or shake the jar with the lid on). This helps the mustard and honey blend smoothly into the lemon juice, creating a nice base.

Step 3: Slowly add the olive oil
Now comes the magic: while whisking continuously, slowly drizzle in the olive oil. This emulsifies the dressing — basically, it makes everything blend together into one silky, unified mixture instead of separating into layers. If you’re using a mason jar, just add everything in and give it a really good shake. That’s it!

Step 4: Taste and adjust
This is your chance to make it your own. Want it a little sweeter? Add another drizzle of honey. Prefer more tang? A bit more lemon juice will brighten it right up. A pinch more salt or pepper can really balance everything out too.

HELPFUL TIPS:

• Use fresh lemon juice. Bottled lemon juice just doesn’t have the same brightness and zing.
• Try garlic paste. If you want a smoother texture, mash the garlic into a paste before adding it in.
• Shake it up. If you’re in a rush, just toss everything into a jar and give it a good shake.
• Make it creamy. Add a spoonful of plain Greek yogurt for a creamier version.
• Double or triple the batch. It stores well in the fridge, so make extra to use throughout the week.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: About 3/4 cup
• Category: Dressing
• Method: Whisking
• Cuisine: American/Mediterranean-inspired
• Diet: Vegetarian (vegan if using maple syrup)

NOTES:

This vinaigrette is endlessly adaptable. Swap the honey for maple syrup to keep it vegan, or stir in some chopped fresh herbs like basil or dill for a herby twist. It also works wonderfully as a marinade for grilled veggies or as a dip for crusty bread.

NUTRITIONAL INFORMATION:

Per 1 tablespoon (approximate)
Calories: 90
Fat: 9g
Carbohydrates: 1g
Sugar: 1g
Protein: 0g
Fiber: 0g
Sodium: 70mg

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of mustard?
Yes! While Dijon adds that perfect sharpness, you can try spicy brown or even a mild yellow mustard if that’s what you have on hand.

How long does lemon vinaigrette last?
Stored in an airtight container in the fridge, it lasts up to 1 week. Just give it a good shake before each use, as the ingredients will naturally separate over time.

Can I freeze this dressing?
Lemon vinaigrette is best fresh. Freezing may change the texture and flavor, so it’s best to make it in small batches and use it within a week.

STORAGE INSTRUCTIONS:

Store your lemon vinaigrette in a glass jar or airtight container in the fridge. It will separate a bit as it sits, but just give it a good shake or stir before using. It’ll stay fresh and delicious for up to 7 days.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Zesty Lemon Vinaigrette Dressing
• Spicy Honey-Glazed Salmon Salad
• Easy Dijon Vinaigrette
• Mediterranean Rice Bowl

CONCLUSION

Lemon vinaigrette is the kind of kitchen staple that brings meals to life. It’s simple, fresh, and filled with flavor — just the kind of thing you want to have on hand when you need to make something feel a little more special. Whether it reminds you of your mom’s signature salad, like it does for me, or becomes your own go-to recipe, I hope it brings as much brightness to your table as it has to mine.

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