Lemon Vinaigrette Dressing is just mind-blowing. I literally make it every week now bc it’s so versatile and takes like 5 mins tops. The tangy zesty flavor goes with practically everything – from simple green salads to grain bowls or even drizzled over roasted veggies. Seriously, once you try this homemade version you’ll never go back to store-bought again. The fresh lemon juice makes all the difference and the garlic adds just enough punch without overpowering. Keep reading to find out how to whip up this game-changing dressing that’ll transform your meals!
Why You’ll Love This Lemon Vinaigrette Dressing
Ever been stuck with a boring salad and nothing to make it special? Been there so many times! This lemon vinaigrette dressing saved me during a dinner party last month when I realized I’d forgotten to buy dressing. My guests couldn’t stop asking for the recipe!
What’s awesome is how you can customize it based on what you have. No dijon? No problem. Want it creamier? Add some yogurt. Need it sweeter? A touch of honey works magic. Plus it stays good in the fridge for days so you can meal prep like a pro.
The best part? This dressing isn’t just for salads. Yesterday I used it as a marinade for chicken and it was incredible. Trust me, this’ll become your new kitchen staple.
Ingredients You’ll Need
For this amazing lemon vinaigrette dressing, grab these simple ingredients:
- Fresh lemons – about 2-3 depending on size, you want that bright fresh taste that bottled juice just can’t match
- Extra virgin olive oil – use the good stuff here, it really makes a difference in flavor
- Dijon mustard – helps emulsify the dressing and adds depth (can sub regular mustard in a pinch)
- Garlic – 1-2 cloves minced, adjust to your taste
- Honey or maple syrup – just a touch to balance the acidity (skip for sugar-free version)
- Salt and pepper – kosher salt works best
- Optional herbs – thyme, basil or oregano add nice flavor
What makes this lemon vinaigrette dressing special is the ratio – I go for slightly more lemon than traditional recipes which gives it that extra zing. If you’re vegan, just swap the honey for maple syrup and you’re good to go.
How to Make Lemon Vinaigrette Dressing
Making this couldn’t be easier! Here’s how:
- Squeeze those lemons. You want about 1/4 cup fresh juice. Pro tip: roll the lemons on the counter with some pressure before cutting – gets way more juice out.
- Mince garlic super fine. Nobody wants to bite into big chunks of raw garlic! If you’re in a hurry, use a microplane or garlic press.
- Combine lemon juice, minced garlic, 1 tsp dijon, and 1/2 tsp honey in a bowl. Add 1/2 tsp salt and some fresh pepper. Mix it up.
- Slowly drizzle in about 1/3 cup olive oil while whisking. This creates that perfect emulsion that won’t separate quickly. If you’re lazy like me sometimes, just put everything in a jar and shake vigorously!
- Taste and adjust. Need more salt? Add it. Too tart? More honey. Too thick? Splash of water.
I usually make double batches of this lemon vinaigrette dressing because it disappears so fast in my house. It’ll stay good for about a week in the fridge, just bring to room temp and shake before using if it solidifies.
Tasty Variations to Try
Want to switch things up? Here are some awesome variations:
Herb Lemon Vinaigrette – Add 2 tbsp chopped fresh herbs like basil, chives, dill or tarragon. Made this for my mom and she literally asked for the recipe three times.
Creamy Lemon Vinaigrette – Whisk in 2 tbsp Greek yogurt or tahini for a richer texture. Great on heartier salads.
Spicy Lemon Vinaigrette – Add a pinch of red pepper flakes or 1/2 tsp sriracha. This version is amazing with avocado.
Italian Lemon Vinaigrette – Mix in 1 tsp dried Italian herbs and a tiny bit of grated parmesan. Perfect for pasta salads!
Ginger Lemon Vinaigrette – Add 1 tsp grated fresh ginger for an Asian-inspired kick. Try it with our Pineapple Turmeric Smoothie for a complete health boost meal.
Storage Tips and Serving Ideas
This lemon vinaigrette dressing keeps in the fridge for up to 7 days in an airtight container. It’ll probably separate and solidify a bit – totally normal with olive oil. Just let it sit out for 5-10 mins before using and shake well.
Beyond salads, try using it as:
- A marinade for chicken or fish (so good!)
- Drizzled over roasted vegetables
- Tossed with warm pasta for a light sauce
- A flavor boost for grain bowls
- Dressing for potato salad instead of mayo
It pairs amazingly with our Lemon Vanilla Iced Tea for a complete citrus-themed meal that’ll impress anyone.
My Final Thoughts
This lemon vinaigrette dressing has saved so many meals in my kitchen. There’s something about that bright lemony flavor that just makes everything taste better. My grandma was super skeptical about using it instead of her usual italian dressing but now she asks me to make extra to take home!
I love how this recipe bridges the gap between super simple and impressive enough for guests. The ingredients are probably in your kitchen right now, so there’s no excuse not to try it!
Make it your own by adjusting the tanginess or adding your favorite herbs. And don’t forget to save this recipe – trust me, you’ll be coming back to it again and again. Enjoy!
Lemon Vinaigrette Dressing
Equipment
- Bowl
- Whisk or jar with lid
- Citrus juicer (optional)
- Garlic press or microplane
Ingredients
- 1/4 cup fresh lemon juice about 2-3 lemons
- 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 –2 cloves garlic minced
- 1/2 tsp honey or maple syrup optional, for balance
- 1/2 tsp kosher salt to taste
- Freshly ground black pepper to taste
- Optional: chopped fresh herbs basil, thyme, oregano, etc.
Instructions
- Juice lemons to get about 1/4 cup fresh juice.
- Mince the garlic finely using a garlic press or microplane.
- In a bowl, combine lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
- Slowly whisk in olive oil until emulsified, or add all ingredients to a jar and shake well.
- Taste and adjust seasoning. Add water if too thick, honey if too tart, or more salt if needed.
- Store in an airtight container in the fridge for up to 7 days. Shake well before using.
Notes
Nutrition
Frequently Asked Questions
How do you make Ina Garten’s lemon vinaigrette?
Ina’s version of lemon vinaigrette dressing is similar but includes shallots. To make it like hers, mince 1 small shallot and add to the basic recipe. She also uses less garlic (about 1/2 clove) and adds a bit more dijon mustard (about 1.5 tsp). Her famous trick is adding black pepper at the very end for the freshest flavor. Honestly tho, my version is less fussy and just as delicious!
What is in lemon vinaigrette dressing?
Basic lemon vinaigrette dressing contains fresh lemon juice, olive oil, salt and pepper. Most recipes including mine add dijon mustard for emulsification and flavor. Other common additions include garlic, honey or maple syrup for sweetness, and fresh or dried herbs. Some versions include shallots or different vinegars like white wine vinegar for complexity.
What are the ingredients in Panera lemon vinaigrette?
Panera’s lemon vinaigrette dressing contains lemon juice concentrate, olive oil, soybean oil, water, salt, spices, sugar, garlic, onion powder, xanthan gum as a thickener, and natural flavors. Their commercial version uses preservatives too. My homemade version tastes fresher and doesn’t have any weird ingredients you can’t pronounce!
Is vinaigrette a healthy dressing?
Yes! Lemon vinaigrette dressing is one of the healthiest options out there. The olive oil provides heart-healthy fats, while lemon juice adds vitamin C. Unlike creamy dressings that can pack tons of calories, vinaigrettes are relatively light but still satisfying. Making it yourself means you control the ingredients – no hidden sugars or preservatives like in store-bought versions. For an even healthier twist, try it with our Lemon Ginger Smoothie with Banana and Turmeric for a nutritious meal.
What is the most unhealthy salad dressing?
Ranch and caesar dressings typically win the “most unhealthy” award. They’re loaded with saturated fats from mayo, sour cream, and sometimes cheese. Plus they often contain tons of sodium and preservatives. One serving can add 150-200 calories to your salad! Compare that to this lemon vinaigrette dressing which has around 50-60 calories per serving. Another reason to make the switch to citrus-based dressings!