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Fresh Lemon Vinaigrette Dressing from Scratch

fresh lemon vinaigrette dressing - featured image

A quick and easy homemade lemon vinaigrette dressing that brightens salads and other dishes with fresh lemon juice, olive oil, and a touch of honey.

Ingredients

Scale
  • 2 tablespoons fresh lemon juice (about 30 ml)
  • 1/3 cup extra-virgin olive oil (80 ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 small garlic clove, minced or grated (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon salt (fine sea salt or kosher salt)
  • 1/8 teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes or chopped fresh herbs like parsley

Instructions

  1. Roll the lemon on the counter a few times to loosen the juice, then cut it in half and use a citrus juicer to extract about 2 tablespoons (30 ml) of fresh lemon juice. Remove any seeds.
  2. In a small bowl, whisk together the lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth.
  3. Stir in one small garlic clove finely grated or minced. Start with half if you prefer a milder garlic flavor and taste as you go.
  4. While whisking continuously, slowly drizzle in 1/3 cup (80 ml) of extra-virgin olive oil to create a smooth emulsion.
  5. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed.
  6. Allow the vinaigrette to sit for about 5 minutes at room temperature so the flavors meld together.
  7. Drizzle over salad greens immediately or store in a sealed container in the fridge for up to 3 days. Shake or whisk again before using.

Notes

If the dressing separates after chilling, whisk or shake to recombine. Add oil slowly while whisking to prevent separation. Adjust honey to balance tartness. Use fresh lemon juice for best flavor. Store in fridge up to 3 days.

Nutrition

Keywords: lemon vinaigrette, salad dressing, homemade dressing, lemon dressing, easy vinaigrette, healthy dressing, fresh lemon, olive oil dressing