If you’re on the hunt for a bright, zesty dressing that can effortlessly elevate any salad or dish, this Lemon Vinaigrette Recipe is a total game-changer. With just a handful of fresh, simple ingredients, you get a perfectly balanced vinaigrette that delivers a burst of citrusy freshness, a touch of garlic warmth, and a subtle hint of honey sweetness. It’s one of those sauces that feels fancy yet is so easy to whip up—perfect for busy weeknights or impressing guests without any fuss.

Ingredients You’ll Need

Gathering the right ingredients for this Lemon Vinaigrette Recipe is about simplicity and quality. Each item plays a crucial role: the lemon juice brings brightness, garlic offers depth, and the olive oil smooths everything out with richness and color.

Fresh lemon juice (¼ cup): The star of the recipe, providing tang and vibrant citrus flavor that makes the vinaigrette truly refreshing.
Small garlic clove, grated (1): Adds a gentle kick of savory depth without overpowering the dressing.
Dijon mustard (1 teaspoon): Acts as an emulsifier, giving the vinaigrette a smooth texture and a subtle sharpness.
Sea salt (¼ teaspoon): Enhances all the flavors, and you can always adjust it to your own zing preference.
Freshly ground black pepper: Provides a little spicy warmth that rounds out the citrus notes beautifully.
Honey (½ teaspoon): Optional but recommended for balancing the acidity with a hint of natural sweetness.
Extra-virgin olive oil (¼ to ⅓ cup): The base that creates that luscious, velvety texture and brings a lovely green-gold color to the vinaigrette.
Fresh or dried thyme (½ teaspoon, optional): Adds a subtle herbal aroma to deepen the flavor profile.

How to Make Lemon Vinaigrette Recipe

Step 1: Combine the Flavors

Start by whisking together the fresh lemon juice, grated garlic, Dijon mustard, sea salt, freshly ground black pepper, and honey in a small bowl. This mix is where the magic begins—the lemon juice brings its natural zing, while the garlic and mustard add layers of flavor that make your vinaigrette anything but ordinary.

Step 2: Emulsify with Olive Oil

Next, slowly drizzle in your extra-virgin olive oil while whisking fiercely. This step is key to creating that smooth, creamy texture you want in your vinaigrette. If you prefer, toss all the ingredients into a jar with a tight-fitting lid and give it a good shake until everything is beautifully blended.

Step 3: Adjust the Tang

Give your dressing a taste. If it feels too sharp or tangy, simply add a little more olive oil to mellow it out to your liking. It’s wonderful how easy it is to customize this Lemon Vinaigrette Recipe to match your personal palate.

Step 4: Final Touches and Herbs

If you’re using thyme, stir it in now to add a fragrant herbal note that pairs so well with the lemon and garlic. Taste again and tweak the salt or pepper if needed. Your vinaigrette is now ready to brighten salads, roasted veggies, or anything else that needs that fresh pop.

How to Serve Lemon Vinaigrette Recipe

Garnishes

To make your dressed dishes even more inviting, try garnishing with thin lemon zest curls or freshly chopped parsley. These little touches not only look gorgeous but also add a fresh sensory layer to every bite.

Side Dishes

This Lemon Vinaigrette Recipe pairs beautifully with crisp green salads, grilled asparagus, steamed green beans, or even roasted root vegetables. It’s incredibly versatile, giving each side dish a bright, lively flavor that wakes up the whole plate.

Creative Ways to Present

Don’t stop at salads—try drizzling this vinaigrette over grilled chicken or seafood for a light finish, or toss it with quinoa and fresh herbs for a refreshing grain salad. Serve in a pretty small jug or ramekin on the table to let everyone add just the right amount of zing.

Make Ahead and Storage

Storing Leftovers

This vinaigrette keeps well in the refrigerator for up to a week. Because of the olive oil, it may solidify and become cloudy when cold—that’s completely normal! Just let it come to room temperature and stir or shake before using.

Freezing

Freezing isn’t recommended for this Lemon Vinaigrette Recipe because the olive oil can separate and change texture once thawed, which can affect the overall flavor and consistency.

Reheating

Since this vinaigrette is best served fresh and cold or at room temperature, avoid reheating. If it’s too thick after refrigeration, allow it to warm slightly and whisk again to bring it back to life.

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice can work in a pinch, fresh lemon juice provides a brighter, fresher flavor that truly makes this vinaigrette shine. It’s worth taking the extra minute to squeeze fresh lemons for the best taste.

Is Dijon mustard necessary?

Dijon mustard isn’t just for flavor; it helps emulsify the dressing, ensuring your oil and lemon juice combine smoothly. If you don’t have Dijon, you can try a mild mustard, but leaving it out might cause the dressing to separate more easily.

Can I substitute the honey with something else?

Absolutely! If you prefer, maple syrup or agave nectar can be used to add a touch of sweetness. The honey simply balances the acidity and gives a subtle richness.

What does the thyme add to the vinaigrette?

Thyme introduces a gentle herbal note that complements the lemon and garlic, giving the vinaigrette a bit more complexity. It’s optional but highly recommended if you want to elevate the flavor.

How can I make the vinaigrette less tangy?

The easiest way to reduce tanginess is by adding more olive oil. This softens the sharp lemon flavor and brings a rich, mellow balance without diluting the essence of the dressing.

Final Thoughts

There’s something truly satisfying about a homemade dressing that brightens every meal with fresh, vibrant flavor. This Lemon Vinaigrette Recipe is a wonderful staple to have on hand—easy to make, endlessly versatile, and always a crowd-pleaser. Give it a try and watch your meals transform with just a simple drizzle!

Lemon Vinaigrette Recipe

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3.8 from 72 reviews

Author: admin
Total Time: 5 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

A bright and zesty lemon vinaigrette perfect for salads and marinades, combining fresh lemon juice, garlic, Dijon mustard, and extra-virgin olive oil for a flavorful and easy dressing.

Ingredients

Scale

Vinaigrette Ingredients

¼ cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
¼ teaspoon sea salt (more to taste)
Freshly ground black pepper, to taste
½ teaspoon honey (optional)
¼ to ⅓ cup extra-virgin olive oil
½ teaspoon fresh or dried thyme (optional)

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Instructions

Combine Base Ingredients: In a small bowl, whisk together the fresh lemon juice, grated garlic, Dijon mustard, sea salt, freshly ground black pepper, and honey if using to create the flavorful base of the dressing.
Emulsify with Olive Oil: Slowly drizzle in the extra-virgin olive oil while continuously whisking until the mixture is emulsified and creamy. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously to combine.
Taste and Adjust: If the dressing tastes too tangy, gradually add more olive oil to mellow the acidity to your preference.
Add Herbs and Final Seasoning: Stir in the fresh or dried thyme if desired. Adjust seasoning with additional salt and pepper as needed.
Store Properly: Transfer the vinaigrette to an airtight container and refrigerate. It will keep for up to one week. Note that olive oil may solidify in the fridge; to restore texture, let the dressing sit at room temperature for a few minutes and stir before use.

Notes

Use freshly squeezed lemon juice for the most vibrant flavor.
Adjust the honey or omit it entirely for a dairy- and sugar-free option.
Substitute thyme with other herbs like oregano or basil for flavor variation.
This vinaigrette pairs well with mixed greens, roasted vegetables, or grilled chicken.
Shake or whisk again before using if stored in the fridge as ingredients may separate or olive oil may solidify.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Salad Dressing
Method: No-Cook
Cuisine: Mediterranean