If you’ve ever wondered how to brighten up your salads, grilled veggies, or even roasted chicken with something fresh, tangy, and downright delicious, this Lemon Vinaigrette Recipe is exactly what you’ve been searching for. Bursting with zesty lemon juice, silky olive oil, and just the right touch of honey and Dijon mustard, it transforms simple dishes into vibrant, mouthwatering meals. This vinaigrette is so versatile and easy to whip up that it quickly becomes a staple dressing in your kitchen arsenal.
Ingredients You’ll Need
The beauty of the Lemon Vinaigrette Recipe lies in its simplicity. Each ingredient plays a crucial role in balancing flavor, texture, and color, making your homemade dressing irresistibly bright and smooth.
- 3 medium-sized fresh lemons: The fresh lemon juice provides the essential tangy brightness that defines this vinaigrette.
- 1 cup extra virgin olive oil: It creates a silky texture and rich mouthfeel, grounding the sharpness of the lemon.
- 2 tablespoons honey or maple syrup: Adds a gentle sweetness to balance the acidity with a subtle, natural depth.
- 1 teaspoon Dijon mustard: Acts as a natural emulsifier, helping the oil and lemon juice bind smoothly together with a mild, savory punch.
- Salt and freshly ground black pepper: Essential for seasoning, they enhance all other flavors and give a slight kick to the vinaigrette.
How to Make Lemon Vinaigrette Recipe
Step 1: Squeeze the Lemons
Start by rolling the lemons on your countertop to soften them, then cut each in half and squeeze the juice into a bowl, making sure to remove any seeds that might sneak in. The freshness of the lemon juice is what makes this vinaigrette sing, so use the juiciest lemons you can find for the most vibrant flavor.
Step 2: Combine Ingredients
In a mixing bowl or a jar with a lid, pour in the freshly squeezed lemon juice, followed by the extra virgin olive oil, honey (or maple syrup if you prefer a hint of earthiness), and Dijon mustard. Whisk vigorously with a fork or shake the jar tightly to combine everything into a perfectly emulsified dressing. This melding of flavors creates the velvety texture that coats your salad beautifully.
Step 3: Season to Taste
Add salt and freshly ground black pepper little by little, tasting as you go to suit your preference. A pinch of salt helps open up the flavors, while pepper adds a subtle warmth that makes the vinaigrette more dynamic. If you find it too sharp, add a touch more honey or maple syrup for balance.
Step 4: Store Properly
For best results, transfer your lemon vinaigrette to an airtight container and refrigerate. It keeps wonderfully for up to one week, and giving it a good shake or stir before each use will bring back that perfect blend of flavors and texture that can sometimes separate.
How to Serve Lemon Vinaigrette Recipe
Garnishes
Try topping your dressed salad with fresh herbs like chopped parsley, basil, or tarragon to complement the bright notes of the lemon vinaigrette recipe. Toasted nuts or seeds add a wonderful crunch that balances the smooth dressing, making each bite more exciting and satisfying.
Side Dishes
This vinaigrette works wonders drizzled over steamed or roasted vegetables such as asparagus, green beans, or Brussels sprouts. It’s also fantastic on grain bowls or as a light sauce for seafood and chicken, adding a fresh citrusy zing that lifts the entire dish.
Creative Ways to Present
For a stunning presentation, try marinating thinly sliced fennel or cucumbers in the lemon vinaigrette recipe before arranging them on a platter. Another creative twist is to whisk some finely chopped shallots or garlic into the dressing for a more aromatic punch. The possibilities are endless, and playing around with presentation makes serving this vinaigrette feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep your leftover lemon vinaigrette in a tightly sealed jar or bottle in the fridge. The flavors actually deepen after a day or two, but be sure to shake well before each use as natural separation occurs. Using fresh lemons ensures the longevity and brightness of the dressing.
Freezing
Freezing lemon vinaigrette is not recommended because the olive oil can solidify and the emulsion can break, creating an uneven texture. It’s best enjoyed fresh or stored cold in the refrigerator for up to one week.
Reheating
This vinaigrette is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. If it feels too thick after refrigeration, simply stir or shake in a little extra olive oil or lemon juice to refresh its lively consistency.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is ideal for this Lemon Vinaigrette Recipe because it provides the bright, natural acidity that bottled juice cannot fully replicate. However, in a pinch, you can use bottled lemon juice but expect a slightly different flavor profile.
Is it possible to make this vinaigrette vegan?
Absolutely! Simply swap the honey for maple syrup or another plant-based sweetener, and you have a perfectly vegan-friendly lemon vinaigrette that tastes just as vibrant and delicious.
How long does this vinaigrette last in the fridge?
When stored properly in an airtight container, this lemon vinaigrette recipe stays fresh for up to one week. Always give it a good shake or stir before using.
Can I add garlic or herbs to this vinaigrette?
Definitely! Adding minced garlic or your favorite fresh herbs like dill, tarragon, or chives can personalize your lemon vinaigrette and add layers of flavor. Just add these extras during the mixing step.
What salads go best with lemon vinaigrette?
This vinaigrette complements green salads beautifully, especially those with mixed greens, arugula, or spinach. It also pairs well with salads featuring fresh vegetables, grains, or beans for a refreshing, bright flavor boost.
Final Thoughts
If you want a dressing that’s fresh, bright, and incredibly easy to make, the Lemon Vinaigrette Recipe is a must-try. It effortlessly elevates everyday meals with its perfect balance of tangy, sweet, and savory notes. Once you make it, you’ll find yourself reaching for it again and again to brighten everything from simple salads to grilled dishes. Give it a whirl and watch how this little bottle of sunshine transforms your cooking!
Print
Lemon Vinaigrette Recipe
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Low Fat
Description
A bright and zesty Lemon Vinaigrette made with fresh lemon juice, extra virgin olive oil, honey, and Dijon mustard. This versatile dressing is perfect for salads, roasted vegetables, or as a marinade, offering a perfect balance of acidity and sweetness.
Ingredients
Ingredients
- 3 medium-sized fresh lemons
- 1 cup extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Extract Lemon Juice: Squeeze the juice from the 3 medium-sized lemons into a bowl, ensuring to remove any seeds to avoid bitterness and texture issues.
- Combine Ingredients: In a mixing bowl or jar, add the freshly squeezed lemon juice, 1 cup of extra virgin olive oil, 2 tablespoons of honey or maple syrup, and 1 teaspoon of Dijon mustard. Whisk vigorously or shake the jar until the ingredients are thoroughly emulsified, forming a smooth and uniform vinaigrette.
- Season: Add salt and freshly ground black pepper to taste. Taste the vinaigrette and adjust the sweetness by adding more honey or maple syrup if desired, ensuring a balanced flavor.
- Store and Serve: Transfer the dressing to an airtight container and store in the refrigerator for up to one week. Shake well before each use to re-emulsify the dressing as separation may occur.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Honey or maple syrup can be substituted depending on dietary preferences.
- Adjust seasoning to match your taste preference.
- Shake well before each use to mix the ingredients as they may separate during storage.
- Store in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: No-Cook
- Cuisine: International
