This easy lemon vinaigrette recipe is ridiculously simple to make! With its bright burst of lemon flavor and hints of black pepper, it is the perfect simple summer salad dressing.
It's just 7-Ingredients and comes together in under five minutes. If you have tried homemade salad dressing in the past and failed, believe me you can do this and it will be so good! I'll show you how.
I can't believe I haven't shared this recipe on here before! How is that even possible? This recipe is inspired by the house salad at one of my favorite restaurants. They serve it on thinly sliced romaine with tomatoes, freshly grated parmesan and ground black pepper and sourdough croutons. It's light, fresh and soooo delish!
For more simple salad dressing recipes, check out my Seasonal Salads the Garden. There you'll find recipe cards for a poppyseed dressing, balsamic, and a Lemon Dijon with orange juice. I also love to eat this with a piece of crusty Sourdough Batard. Finish off the meal with a grapefruit-infused Salty Dog cocktail!
Jump to:
- Lemon Vinaigrette Recipe Ingredients
- Instructions for making a lemon vinaigrette
- Recipe
- SUBSTITUTIONS FOR THIS LEMON VINAIGRETTE
- STORAGE
- HOW LONG IS A VINAIGRETTE GOOD FOR IN THE FRIDGE?
- Substitutions for this lemon vinaigrette
- Storage
- How long is a vinaigrette good for in the fridge?
- Top tip
- FAQ
- More garden-inspired salads!
- new posts!
- Comments
Lemon Vinaigrette Recipe Ingredients
This lemon vinaigrette dressing recipe is super low maintenance. Here's what you'll need!
- Fresh lemon juice – To make it tart and bright!
- Extra-virgin olive oil – It gives the dressing body and richness. Avocado oil would work, too.
- Garlic – It adds a spicy kick.
- Dijon mustard – For a mildly tangy flavor.
- Honey – Sweetness perfectly balances the Dijon mustard.
- And salt and pepper – To make all the merry!
- Optional: finely minced fresh herbs like thyme, garlic scapes, green onions, oregano, basil or mint. Today I'm adding about a ½ tablespoon of finely minced garlic scapes.
Instructions for making a lemon vinaigrette
When you’re ready to make the dressing, juice the lemon and smash the garlic by mincing it and then dragging the back of the knife along the pieces and essentially grinding it into the cutting board.
Add the lemon juice, garlic, mustard, honey, salt, and pepper to a small jar and whisk to combine. Whisk in the olive oil. The amount you use will vary depending on whether you want the flavor to be intense (less oil) or more mellow (more oil). Also, I like to use a frother, just like the one uses to whip coffee creamer!
Stir in the salt, pepper, and any desired herbs. Enjoy immediately or store in the refrigerator for up to two weeks.
Hint: This simple vinaigrette can be used as a salad dressing, sandwich sauce, chicken marinade, pasta salad dressing, or even as a bread dipping sauce! The salad in the picture below is topped with farro (learn How to Cook Farro here), cucumbers, tomatoes, feta, and green onions and dressed with a fresh lemon vinaigrette.
Recipe
Lemon Vinaigrette
Equipment
- jar
- whisk
Ingredients
- ½ cup lemon juice
- 1 garlic clove finely minced
- 2 teaspoons dijon mustard
- ½ teaspoon sea salt
- 1 teaspoon honey
- ½ cup olive oil
- ¼ teaspoon black pepper freshly ground to taste
Instructions
- Juice the lemon and smash the garlic by mincing it and then dragging the back of the knife along the pieces and essentially grinding it into the cutting board.
- Add the lemon juice, garlic, mustard, honey, salt, and pepper to a small jar and whisk to combine. Whisk in the olive oil. The amount you use will vary depending on whether you want the flavor to be intense (less oil) or more mellow (more oil).
- Stir in the salt, pepper, and any desired herbs. Enjoy immediately or store in the refrigerator for up to two weeks.
Notes
SUBSTITUTIONS FOR THIS LEMON VINAIGRETTE
- Lemon juice:
- Apple cider vinegar: Use apple cider vinegar as a tangy alternative to lemon juice.
- Garlic:
- Garlic powder: If you don't have fresh garlic on hand, you can substitute it with garlic powder. Start with ¼ teaspoon and adjust to taste.
- Shallots: Finely minced shallots can add a milder onion-like flavor to your dressing.
- Garlic scapes: This is my favorite variation! If you grow garlic and harvest the scapes (which you should!), mince them into tiny pieces and add a tablespoon to this dressing!
- Salt and pepper:
- Sea salt or Celtic salt: These can be used interchangeably with regular table salt. Adjust the amount to taste.
- Seasoned salt: Add an extra layer of flavor by using seasoned salt instead of regular salt.
- White pepper: If you prefer a milder flavor, replace black pepper with white pepper.
- Stone ground mustard:
- Dijon mustard: Swap out stone ground mustard with Dijon mustard, which has a smooth texture and a slightly sharper flavor.
- Honey mustard: For a touch of sweetness, use honey mustard instead.
- Olive oil:
- Avocado oil: Substitute olive oil with avocado oil for a lighter and milder taste.
STORAGE
- Vinaigrettes should be stored in the refrigerator to maintain freshness and prevent spoilage. The cold temperature helps preserve the flavors and extends the shelf life.
- Transfer the vinaigrette to an airtight container, such as a glass jar or a bottle with a tight-fitting lid. Make sure the container is clean and dry before pouring the vinaigrette into it.
- Vinaigrettes may separate over time due to the different densities of the ingredients. Before using the vinaigrette, give it a good shake or stir to emulsify the dressing and bring the ingredients back together.
HOW LONG IS A VINAIGRETTE GOOD FOR IN THE FRIDGE?
When stored properly in the refrigerator, vinaigrette can typically be stored for around 1 to 2 weeks. However, it's important to note that the exact shelf life can vary depending on the specific ingredients used and their freshness. Here are a few factors to consider:- The freshness of the ingredients used in the vinaigrette can impact its shelf life. If your vinaigrette includes fresh herbs or garlic, for example, it may have a shorter storage time compared to a vinaigrette made solely with vinegar, oil, and dry seasonings.
- Olive oil can gradually lose its flavors and quality over time. If your vinaigrette contains a significant amount of olive oil, it's best to use it within the earlier portion of the recommended storage timeframe to ensure optimal taste.
- Proper storage and handling techniques are crucial to prevent contamination and maintain the freshness of the vinaigrette. Always use clean utensils when scooping out the dressing, and keep the container tightly sealed to minimize exposure to air and potential contaminants.
- Before using a stored vinaigrette, give it a quick taste and smell test. If the vinaigrette smells off or has an unpleasant taste, it's best to discard it, as it may have spoiled.
Nutrition
Substitutions for this lemon vinaigrette
- Lemon juice:
- Apple cider vinegar: Use apple cider vinegar as a tangy alternative to lemon juice.
- Garlic:
- Garlic powder: If you don't have fresh garlic on hand, you can substitute it with garlic powder. Start with ¼ teaspoon and adjust to taste.
- Shallots: Finely minced shallots can add a milder onion-like flavor to your dressing.
- Garlic scapes: This is my favorite variation! If you grow garlic and harvest the scapes (which you should!), mince them into tiny pieces and add a tablespoon to this dressing!
- Salt and pepper:
- Sea salt or Celtic salt: These can be used interchangeably with regular table salt. Adjust the amount to taste.
- Seasoned salt: Add an extra layer of flavor by using seasoned salt instead of regular salt.
- White pepper: If you prefer a milder flavor, replace black pepper with white pepper.
- Stone ground mustard:
- Dijon mustard: Swap out stone ground mustard with Dijon mustard, which has a smooth texture and a slightly sharper flavor.
- Honey mustard: For a touch of sweetness, use honey mustard instead.
- Olive oil:
- Avocado oil: Substitute olive oil with avocado oil for a lighter and milder taste.
Storage
- Vinaigrettes should be stored in the refrigerator to maintain freshness and prevent spoilage. The cold temperature helps preserve the flavors and extends the shelf life.
- Transfer the vinaigrette to an airtight container, such as a glass jar or a bottle with a tight-fitting lid. Make sure the container is clean and dry before pouring the vinaigrette into it.
- Vinaigrettes may separate over time due to the different densities of the ingredients. Before using the vinaigrette, give it a good shake or stir to emulsify the dressing and bring the ingredients back together.
How long is a vinaigrette good for in the fridge?
When stored properly in the refrigerator, vinaigrette can typically be stored for around 1 to 2 weeks. However, it's important to note that the exact shelf life can vary depending on the specific ingredients used and their freshness. Here are a few factors to consider:
- The freshness of the ingredients used in the vinaigrette can impact its shelf life. If your vinaigrette includes fresh herbs or garlic, for example, it may have a shorter storage time compared to a vinaigrette made solely with vinegar, oil, and dry seasonings.
- Olive oil can gradually lose its flavors and quality over time. If your vinaigrette contains a significant amount of olive oil, it's best to use it within the earlier portion of the recommended storage timeframe to ensure optimal taste.
- Proper storage and handling techniques are crucial to prevent contamination and maintain the freshness of the vinaigrette. Always use clean utensils when scooping out the dressing, and keep the container tightly sealed to minimize exposure to air and potential contaminants.
- Before using a stored vinaigrette, give it a quick taste and smell test. If the vinaigrette smells off or has an unpleasant taste, it's best to discard it, as it may have spoiled.
Top tip
Add fresh herbs from the garden to give this lemon vinaigrette a flavorful twist! Some of my favorite add-ins are chives, green onions, oregano and thyme.
FAQ
Use an emersion blender, high speed blender, hand whisk or even a coffee frother to thoroughly blend the oil and vinegar.
This ratio is a classic and widely used proportion that results in a well-balanced vinaigrette. If you prefer a slightly lighter dressing with less tanginess, you can use a 2:1 ratio. This will have a higher oil content, resulting in a milder vinaigrette. For those who enjoy a more acidic dressing, you can increase the vinegar and use a 4:1 ratio. This will create a tangier vinaigrette.
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Carrie
Omg this lemon dressing hit the spot! I made Balsamic chicken, added it to a salad and then used this recipe! It's so refreshing and not over powerful with lemon! Great job, meg! Thank you for sharing!