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Fresh Homemade Lemon Vinaigrette Recipe Easy Dressing for Every Meal

fresh homemade lemon vinaigrette - featured image

A bright, tangy, and easy-to-make lemon vinaigrette that elevates salads, roasted veggies, and more with fresh lemon juice and quality olive oil.

Ingredients

Scale
  • 3 tablespoons fresh lemon juice (from 12 lemons)
  • 1/2 cup extra virgin olive oil (120 ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic, finely minced or grated (optional)
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Roll 1-2 lemons on the counter with your palm to loosen the juices, then cut in half and squeeze out 3 tablespoons (45 ml) of fresh lemon juice. Remove any seeds.
  2. In a medium mixing bowl, add the lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and finely minced garlic if using. Whisk these together until combined and smooth.
  3. While whisking continuously, slowly drizzle in 1/2 cup (120 ml) extra virgin olive oil. This gradual mixing helps emulsify the dressing, creating a creamy texture. The dressing should thicken slightly and look glossy.
  4. Add 1/2 teaspoon salt and freshly ground black pepper to taste. Whisk again to incorporate. Taste and adjust seasoning if needed.
  5. Pour the vinaigrette into a jar with a tight lid. Use immediately or refrigerate for up to 5 days. Shake well before each use as the oil and lemon may separate.

Notes

Add oil slowly while whisking to emulsify and prevent separation. If dressing tastes too sharp, add more honey or a splash of water. Shake or whisk before each use as oil and lemon juice separate naturally. Fresh lemon juice is preferred over bottled for best flavor. Garlic is optional. For vegan version, substitute honey with maple syrup.

Nutrition

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