If you’re on the lookout for a vibrant, zingy dressing that transforms any salad or dish into a fresh celebration of flavor, this Lemon Vinaigrette Recipe is an absolute game-changer. Bright, tangy lemon juice balances perfectly with the richness of extra virgin olive oil, while a touch of honey and Dijon mustard bring just the right hint of sweetness and depth. It’s incredibly simple to whip up, yet adds a gourmet touch that will make your meals stand out. I’m so excited to share this recipe because it’s one of those kitchen staples you’ll reach for over and over again, whether you’re tossing greens, drizzling over roasted veggies, or using it as a lively marinade.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each plays a crucial role in crafting the perfect Lemon Vinaigrette Recipe. From the acidity of fresh lemons to the smooth texture of quality olive oil, all come together to create a harmonious blend of flavor and texture.
- 3 medium-sized fresh lemons: Freshly squeezed lemon juice provides the bright, citrusy backbone of this vinaigrette.
- 1 cup extra virgin olive oil: Adds a luscious, smooth body and a fruity finish that balances the tartness.
- 2 tablespoons honey or maple syrup: Introduces a gentle sweetness that softens the lemon’s acidity and adds complexity.
- 1 teaspoon Dijon mustard: Emulsifies the oil and lemon juice, helping to bring it all together with a little tangy kick.
- Salt and freshly ground black pepper (to taste): Essential seasonings that enhance every flavor note and make your vinaigrette sing.
How to Make Lemon Vinaigrette Recipe
Step 1: Juice the Lemons
Begin by squeezing the juice from your fresh lemons into a bowl, making sure to remove any seeds that might sneak in. Using fresh lemon juice rather than bottled juice is key for that vibrant, natural tang that defines this vinaigrette’s character.
Step 2: Combine Ingredients
In a mixing bowl or a jar with a tight-fitting lid, pour in the lemon juice, extra virgin olive oil, honey or maple syrup, and Dijon mustard. Whisk vigorously with a fork or shake the jar to emulsify the ingredients until the mixture thickens slightly and becomes beautifully blended.
Step 3: Season to Taste
Now, add salt and freshly ground black pepper to your liking. Taste test here is important—if you find the vinaigrette too sharp, add a bit more honey or maple syrup to round out the acidity.
Step 4: Store Properly
Transfer your Lemon Vinaigrette Recipe to an airtight container and keep it refrigerated. It stays fresh for up to one week, and a quick shake before each use will ensure it’s perfectly combined every time.
How to Serve Lemon Vinaigrette Recipe
Garnishes
A drizzle of this Lemon Vinaigrette is delicious on leafy greens, but for an extra pop, sprinkle some toasted nuts or herbs like dill or basil on top to complement the dressing’s brightness with contrasting texture and aroma.
Side Dishes
This vinaigrette pairs wonderfully with roasted vegetables, particularly asparagus and carrots, adding a fresh citrus note that balances their natural sweetness. It’s also fantastic as a dressing for a grain salad, like quinoa or farro, to elevate the entire meal.
Creative Ways to Present
Try using this Lemon Vinaigrette Recipe as a marinade for grilled chicken or seafood. Its fresh acidity tenderizes the proteins while imparting lively flavor. Alternatively, use it to dress a colorful bean salad or even drizzle sparingly over avocado to add a zesty twist.
Make Ahead and Storage
Storing Leftovers
This vinaigrette keeps very well in the fridge in a sealed container. Because the ingredients are simple and fresh, it’s best to use it within a week to enjoy that bright lemon character at its peak.
Freezing
Freezing is not recommended for this Lemon Vinaigrette Recipe because the olive oil may solidify and the emulsion can break upon thawing, altering the texture and making it less appealing.
Reheating
There’s no need to reheat this vinaigrette. Simply give it a good shake or whisk to recombine the ingredients if they have separated, then pour it over your dish of choice.
FAQs
Can I use bottled lemon juice instead of fresh?
While you can substitute bottled lemon juice in a pinch, fresh lemon juice really shines in this recipe because it offers a brighter, fresher flavor without any added preservatives that might dull the taste.
Is there a substitute for Dijon mustard?
If Dijon mustard isn’t on hand, you can use yellow mustard or a small amount of mustard powder, but the flavor and emulsification won’t be quite the same. Dijon adds both subtle heat and creaminess that elevates the vinaigrette.
How long will the Lemon Vinaigrette keep?
Stored in an airtight container in the refrigerator, this vinaigrette should remain fresh for up to one week. Always give it a good shake before using, as separation is natural.
Can I make this vinaigrette vegan?
Absolutely! Simply swap the honey for maple syrup, and you’ll have a fully vegan Lemon Vinaigrette Recipe without sacrificing any of its delightful flavor.
What salads work best with this vinaigrette?
This dressing pairs beautifully with leafy greens like arugula, spinach, or mixed salad greens, as well as chopped vegetable salads and grain bowls, lending a fresh, tangy finish that enhances the ingredients.
Final Thoughts
I truly hope you give this Lemon Vinaigrette Recipe a try because it has been a marvelous addition to my kitchen repertoire. It’s astonishing how just a few simple ingredients can come together to create something so bright, versatile, and utterly delicious. Once you make it, you’ll find yourself reaching for it every time you want to brighten up your meals with a little sunshine in a bottle.
Print
Lemon Vinaigrette Recipe
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Low Fat
Description
A bright and zesty Lemon Vinaigrette made with fresh lemon juice, extra virgin olive oil, honey or maple syrup, and Dijon mustard. This simple and versatile dressing is perfect for salads, grilled vegetables, and more, bringing a fresh citrus flavor with a hint of sweetness and tang.
Ingredients
Ingredients
- 3 medium-sized fresh lemons
- 1 cup extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Juice the Lemons: Squeeze the juice from the 3 medium-sized lemons into a bowl, making sure to remove any seeds to keep the dressing smooth.
- Combine Ingredients: In a mixing bowl or a jar, add the freshly squeezed lemon juice, 1 cup of extra virgin olive oil, 2 tablespoons of honey or maple syrup, and 1 teaspoon of Dijon mustard. Whisk or shake well until the mixture is fully emulsified and smooth.
- Season: Add salt and freshly ground black pepper to taste. Taste the vinaigrette and adjust the sweetness or seasoning if necessary.
- Store Properly: Transfer the dressing to an airtight container or jar and refrigerate. It will keep well for up to one week. Remember to shake well before each use to recombine the ingredients.
Notes
- Use fresh lemons for the best flavor and brightness.
- Honey adds sweetness but can be substituted with maple syrup for a vegan option.
- This vinaigrette pairs well with salads, roasted vegetables, and grilled chicken or fish.
- Shake well before each use as the ingredients may separate over time.
- Store in the refrigerator and consume within one week for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce/Dressing
- Method: No-Cook
- Cuisine: Western
