Lemon Vinaigrette

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Lemon vinaigrette is a staple dressing recipe that instantly brightens any salad or plate of veggies. Made from just a handful of ingredients including fresh lemons, olive oil, Dijon mustard, honey, and garlic, it’s incredibly easy to make and tastes much better than store-bought!

A jar of lemon vinaigrette.
Photo: Gayle McLeod

Why You’ll Love This Lemon Vinaigrette

If I could only choose one dressing recipe to rely on forever, it would be this lemon vinaigrette. I absolutely love fresh, bright, and zesty flavors, and you’ll find them featured often on my website, like in my lemon pepper chicken and Greek lemon chicken recipes. Simple vinaigrettes like this are my go-to because they’re lighter than creamy dressings, and they beautifully enhance the natural flavors of fresh vegetables in salads. But besides the amazing fresh flavor, here’s why you should always make your own lemon vinaigrette: 

  • It comes together in about 10 minutes. Similar to my balsamic vinaigrette and other dressings on this site, you only need a few minutes to prep and whisk everything together.
  • It’s perfect for meal prep. This vinaigrette keeps for about a week, making it a versatile ingredient to have on hand. Drizzle it over salads, roasted veggies, grain bowls, and more!
  • It’s easily customizable. Adjust the flavors to suit your taste—make it more tart and citrusy, add a bit of garlic or fresh herbs, or sweeten it with an extra drizzle of honey.
Ingredients for lemon vinaigrette.

Lemon Vinaigrette Ingredients

  • Lemons: Always use fresh lemons over a store-bought jar of lemon juice. Fresh lemons will always have a stronger, more vibrant flavor. Jarred lemon juice tends to fall flat.
  • Olive Oil: A good quality extra virgin olive oil makes all the difference.
  • Dijon Mustard: This helps to emulsify the dressing and adds a hint of spice.
  • Honey: Just a smidge of sweetness helps to balance the tartness of the lemons. Alternatively, you can use maple syrup.
  • Garlic, salt, and black pepper: A couple of minced garlic cloves make this dressing zing with flavor.
Making a lemon vinaigrette in a bowl.

How to Make This Lemon Vinaigrette Recipe

It’s as simple as adding all the ingredients to a small mixing bowl and whisking them together. That’s it! If you don’t plan on using all of this dressing right away, you can store it in the fridge for up to one week. If the oil hardens a bit in the fridge, just let it come to room temperature. Then give it a good shake to re-emulsify it.

Helpful Tips

  • Dressing ratio: Many vinaigrettes call for a 3:1 ratio of oil to acid. But, I prefer a 3:2 ratio, or something closer to that. It’s a little less oily and far more flavorful. But feel free to adjust to your preference.
  • Make it a little thicker: If you’d like it a bit thicker, add a smidge more Dijon mustard, similar to my Dijon vinaigrette
  • Make it a creamy dressing: Whisk in a small spoonful of Greek yogurt (less is more to prevent curdling) or a large dollop of tahini to turn your lemon vinaigrette into a creamy dressing, similar to my lemon tahini dressing
  • If you’re not a fan of raw garlic: You can swap in finely diced shallot for a milder flavor.
Whisking lemon vinaigrette in a bowl.

Ways To Use

More Dressing Recipes

If you make this lemon vinaigrette recipe, I’d love to hear how this turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

A glass jar of lemon vinaigrette dressing.

Lemon Vinaigrette Recipe

4.83 from 73 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes! 

Equipment

Ingredients 
 

  • cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey, or maple syrup
  • 1 garlic cloves, minced
  • salt and pepper, to taste

Instructions 

  • Whisk. Add all the ingredients to a small bowl and whisk together until fully emulsified.
    Making a lemon vinaigrette.
  • Use or chill. Use immediately or refrigerate in an airtight storage container until ready to use.
    A glass jar of lemon vinaigrette.

Lisa’s Tips

  • To store in the fridge: This dressing will stay good for up to one week. If you notice the oil separating, shake or stir it well before using. If the oil has hardened slightly after chilling, let the vinaigrette sit at room temperature for a few minutes to loosen it up. 
  • This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of its bright flavors over time). Here are some of my favorite storage containers.
  • Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
  • If you prefer a creamier dressing, give my lemon tahini dressing a try. And if you’d like to make this dressing Whole30 compliant, just omit the honey.

Nutrition

Serving: 2tbsp | Calories: 111kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 10mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg
Course: dressing
Cuisine: American
Keyword: lemon dressing, lemon vinaigrette
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

This recipe was originally posted May 2018, but updated to include new photos and information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.83 from 73 votes (5 ratings without comment)

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149 Comments

  1. Hello Lisa, how are you?
    My wife and enjoy your recipes very much.
    The lemon vinaigrette, can it be made with canola oil?
    My wife has allergies when it comes to olive oil.
    Thank you

    1. Hi Jesus – yes, no problem! Feel free to swap in the oil of your choice. I’m happy you’re enjoying my recipes!

  2. This Lemon Vinaigrette recipe is so tasty. It has just the right tang of lemon making this the perfect addition to any salad. :) <35 stars

  3. Thank you for publishing a useful article on Lemon Vinaigrette . This drink is healthy and made from organic ingredients. I like your blog. I also prefer Organic Products. Is this drink available in the market? Can low pressure patients drink this Vinaigrette? Keep up the great work! Looking forward to more of your posts.5 stars

    1. Hi Shrea, this lemon vinaigrette is not meant for drinking. It’s meant to drizzle on salads, vegetables, meats, and more! I’ve mentioned a few ways you can utilize this in the post.

  4. The lemon vinaigrette dressing is truly amazing! And so healthy and tasty. Thank you so much for making these taste so good. I made it vegan with some maple syrup. Best wishes.5 stars

    1. Hi Vera – I’m so glad you’re loving this lemon vinaigrette! Glad it turned out great with maple syrup instead.

  5. Another hit! A few easy to find ingredients and you have a delicious dressing! Looks impressive for guests, but easy to make and such a fresh taste!5 stars

  6. Refreshing summer salad full of fresh produce from the garden. Lisa’s dressing is exceptional. Using Dijon mustard and minced garlic set it apart. I did add a serrano pepper bc I like it when my food bites me back, lol!5 stars

  7. I am sensitive to vinegars. The only one that I know I can tolerate is Braggs Apple Cider Vinegar. Can you recommend a replacement for the Dijon mustard? Thanks!

  8. First time I made it was for a party at work. Now I am not the cook in the family but people were coming up to me and asking for the recipe. I did share it. Also my daughter who vegaratarian love it. I said I would be making more with your website5 stars

  9. Yummy! I love this dressing. The flavors are on point, and it’s so easy and refreshing!! Thank you. Appreciate you sharing.5 stars

  10. I like this dressing very much. It’s so versatile. It adds flavor but not a lot of taste that interferes with the taste of the salad. Just refreshing and good!5 stars

  11. I made the lemon dressing as written. I thought it my tasted a little too lemony for my taste buds. What can I add to rectify it? Thanks.4 stars

  12. Made the LEMON VINAIGRETTE RECIPE (but did not have garlic).
    Soooo amazing!!!
    In the words of Lorelai Gilmore to Suki’s peach sauce, “I wanna take a bath in that sauce…”5 stars

  13. The lemon vinaigrette is my go to recipe. This is terrific and easy. It tastes so fresh and light. I like the.3:2 ratio the best. I use either one clove of garlic through a garlic press, or a shallot minced. Everyone loves this recipe.5 stars

  14. Wow – this dressing is SO good! I added a little more lemon juice, but otherwise followed the recipe exactly. Simple and delicious!5 stars

  15. This was good, found the recipe in your lentil salad with cucumber recipe, added a splash of fish sauce and sesame oil, and seasoned dried seaweed to the salad, along with fresh parsley and dill. Also subbed regular Dijon with whole grain Dijon for the little pop it gives. Marinating now! Thanks for the recipe.5 stars

    1. Hi Brittany – you can always increase the ratio of lemon juice for more tang. But lemon vinaigrettes don’t usually have vinegar, as the lemon juice provides the acid. Perhaps you’d like my apple cider vinaigrette recipe more. :)

  16. I made this dressing yesterday for lunch with my mother. It was so good so I served it again at dinner. Everyone went crazy for it! So sweet, lemony and delicious! I plan on using it on my chicken Milanese tomorrow.5 stars

  17. Great recipe, love it! Add herbs for a fresh Italian flavor or a dash of Tabasco for a zesty dressing. I make this vinaigrette every week.5 stars

  18. I’ve been making this dressing for 30 years, it’s our go to dressing for salads and grilled vegetables.  But also we use it for grilling fish fillets.  5 stars

  19. Sooo simple! I whisked this up and added it to a green leafy salad, chicken, and a couple of Lisa’s veggie sides that use this. Fabulous go to dressing! Super handy to have all of these ingredients in my kitchen already. 5 stars