Lemon Vinaigrette Dressing Recipe
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I love how this homemade lemon vinaigrette dressing elevates the flavor of my salads. In just 10 minutes, I make this tangy dressing using fresh lemons, mustard, honey, oil, fresh herbs, and seasonings, and it tastes incredible when drizzled over any meals. The best part is how well it stores, making it perfect to keep on hand.
Fresh dressings made from scratch at home are always better than buying them from the store, and I know you would agree with me on that. I love a rich and flavorful dressing that complements a basic salad and keeps me coming back for another bite, which is why I have created several favorites like my homemade buttermilk ranch dressing and my popular balsamic vinaigrette that my family has been enjoying quite a lot lately.
Lemon Vinaigrette Dressing
Lemon vinaigrette is a simple homemade salad dressing consisting of lemon juice, vinegar, oil, and herbs to make a light mixture that is perfectly tossed with any salad.
The good news is that this dressing works for more than just salads. I love drizzling it over simple homemade pastas or roasted root vegetables, and it is something my wife enjoys as well. I also like to customize the recipe by adding ingredients like onion, garlic, or fresh herbs such as basil or chervil, so I encourage you to experiment.
I created this lemon vinaigrette recipe because we eat a lot of salad in my house, and honestly we do not like store bought dressings since they have so many unnecessary artificial ingredients. Instead, in 10 minutes, I whisk together lemon juice, vinegar, mustard, honey, oil, and fresh herbs until well combined and that’s all. Seriously, it can’t get easier than this, so I hope you give this one a try.
Ingredients and Substitutions
- Lemon – You need fresh lemon juice. In addition, for more lemon flavor, you can add lemon zest.
- Vinegar – White distilled or white wine vinegar is perfect for this lemon vinaigrette. However, you can use apple cider vinegar as well.
- Mustard – I use Dijon or you can use stone-ground mustard to act as an emulsifier as well.
- Honey – Any honey will work in this simple lemon vinaigrette recipe. Substitute the honey with sugar, maple syrup, or agave if desired.
- Oil – I like to use a combination of extra virgin olive oil and plain neutral-flavored oil in my recipe.
- Fresh Herbs – You will need some chopped fresh thyme and chives.
- Seasonings – I always use sea salt, kosher salt, and cracked black pepper to season the lemon salad dressing.
How to Make Lemon Vinaigrette
Mix the base: I add the honey, vinegar, mustard, and lemon juice to a medium size bowl.
Whisk to combine: I whisk vigorously until everything is fully combined.
Add the oil: I slowly drizzle in the oil while whisking continuously to emulsify the dressing. Once all the oil is added, the vinaigrette thickens and comes together.
Add the seasonings: I add the thyme, chives, salt, and pepper to the dressing.
Finish the vinaigrette: I whisk everything together until fully combined, then serve it right away or store it for later use.
Chef Tip + Notes
Emulsify is simply a culinary term for combining two ingredients that normally do not mix well, like oil and vinegar. So, my best tip for this Lemon Vinaigrette recipe is to add the oil slowly while whisking so the dressing stays well combined and smooth, giving it the balanced texture and flavor you want in a good homemade dressing.
- Stand mixer option: You can make this recipe in a stand mixer with the whisk attachment.
- Use fresh lemon juice: I always use fresh lemon juice because it gives the dressing better balance and flavor. Bottled juice does not compare.
- Whisk the base well: I fully whisk the lemon juice, vinegar, mustard, and honey before adding the oil.
- Adjust at the end: I taste the dressing at the end and adjust the seasoning as needed.
- Use fresh herbs: I use fresh herbs whenever possible because they add a cleaner and brighter finish to the dressing.
Serving Suggestions
My favorite way to enjoy this lemon vinaigrette is drizzled over a fresh salad so the bright flavor really stands out, but feel free to add it to any meal you like. The other day I made a jar of this dressing and drizzled it over a simple Italian salad, then served it alongside my roasted chicken, and my daughter decided to dip her chicken in it and loved it, so there you go. I also have plenty of recipes on my blog, from main protein dishes to simple salads, where this dressing pairs perfectly.
Make-Ahead and Storage
Make-Ahead: You can make this lemon dressing recipe up to 3 days ahead of time. You can serve this immediately, but more flavors will come out with time. In addition, let it sit at room temperature before serving it.
How to Store: Place in an airtight container in the refrigerator for 7 to 10 days. This will not freeze.
More Homemade Dressings Recipes
Lemon Vinaigrette Dressing Recipe
Ingredients
- Juice of 1 lemon
- ¼ cup white distilled vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons honey
- ¾ cup olive oil or blended oil
- 2 tablespoons thinly sliced fresh chives
- 1 tablespoon finely minced fresh thyme
- sea salt and pepper to taste
Instructions
- Add the lemon juice, vinegar, mustard, and honey to a medium size bowl.
- Whisk vigorously until it is combined.
- Slowly drizzle in the oil while continuing to vigorously whisk the dressing to emulsify it. The vinaigrette should be thickened and completely combined once all the oil is added.
- Add the chives, thyme, salt, and pepper to the dressing.
- Whisk the vinaigrette together to combine the remaining ingredients. Store or serve it.
The only dressing you need. Ditch the bottled dressing. This is delicious, so easy and no chemicals you can’t pronounce.
This citrus junkie is in Nirvana. Made a double batch today. Holy cow, so fresh and bright!
I also added some fresh grated ginger!
This has been go to vinaigrette for so long, minus the honey. I usually use lemon juice, sherry vinegar, Dijon mustard and olive oil…sometimes with herbs sometimes without…always yummy!
So easy!❤️
Just the right amount of sweetness, lemon and Dijon mustard. In other recipes I’ve tried the Dijon has been overpowering, I use this to make French carrot salad—yum!
thank you!
I made this vinaigrette and it was delicious. I substituted the distilled vinegar for Pinot Grigio wine vinegar, and fried thym instead of fresh.
awesome
Absolutely refreshingly delicious!
many thanks!
Very light dressing and easy to make. I used lemon thyme from my garden, love this!
so good!!
This vinaigrette is fabulous! We absolutely love it. Not only is it delicious on salad, but I plan to use it on dash and seafood as well. I think it will be a wonderful accompaniment on pasta and steamed veggies too. I love that the ingredients are always available in our pantry and herb garden.
many thanks!
I bet this would be wonderful over grilled chicken breasts.
absolutely!