Lemon Vinaigrette
If you’re looking for a simple way to add fresh flavor to your summer menu, look no further than this Lemon Vinaigrette! The combination of olive oil, honey, fresh lemon, and simple seasonings combine beautifully for a taste that’s deliciously vibrant.
Lemon Vinaigrette
Olive oil, fresh lemon, dijon mustard and honey all come together in this vinaigrette recipe to create a tangy yet sweet flavor with a creamy texture. The vibrancy of the fresh lemon juice, the boldness of the dijon mustard and the sweetness of the honey balance each other for a well-rounded harmony of flavors that tastes like pure summertime!
Adding this as a dressing will give any salad a crisp citrus kick. But can I let you in on a little secret? We tend to think of vinaigrettes as always tied to salads as a dressing, but the truth is that it can be used for so much more than that! You can marinate chicken in it, which breaks down the protein and results in beautifully tender chicken. Or use it as a dip for something like rosemary focaccia bread.
Another plus for this recipe is that it’s quick to toss together. You simply measure it out, whisk your ingredients together in a bowl and bam, you’re ready to go! It’s so simple that if you have little ones running around they can easily help you make it. With a recipe as versatile and easy as this, you’ll want to keep it in your fridge all summer long!
How to Make Lemon Vinaigrette
Measure it out, put in a bowl and stir. That’s it! The step-by-step process with all the ingredients and measurements is on the recipe card below, so be sure to scroll to the bottom for more specifics.
- Whisk everything together except the olive oil. In a small bowl, whisk together the lemon juice, dijon, garlic, honey, seasoning, salt and pepper.
- Add the olive oil. Slowly drizzle in the olive oil while continuing to whisk and combine until the dressing is emulsified. It will start to look creamy at this point.
- Season to taste. You can add more olive oil if it’s too tart, or drizzle more honey to make it a little sweeter.
Storing
Homemade lemon vinaigrette can be stored in the fridge in an airtight container or jar for up to 1 week. Be aware that the olive oil may solidify in the fridge! To get it back to the right consistency, allow the container to sit at room temperature until warm and stir (or shake) before using.
I do not recommend freezing lemon vinaigrette.
Ingredient Notes
Let’s take a look at that short and sweet shopping list!
- Olive Oil – Using extra virgin olive oil will be your best bet to get top-tier taste. You can swap it with a good quality avocado oil if preferred, but you may notice a difference in flavor.
- Fresh Lemon Juice – For the very best flavor, use freshly squeezed lemon juice instead of bottled lemon juice. You can always add the zest on top of whatever you’re serving for added flair!
- Dijon Mustard – Dijon mustard will give it a depth of flavor to marry the tang of the lemon and the sweetness of the honey. Regular yellow mustard won’t have the same effect.
- Minced Garlic – If you can, mince your own garlic or press it with a garlic press. Buying the pre-minced jar at the store is definitely simpler, but it’s easier to control the texture of the garlic when you do it yourself.
- Honey – I always try to use a good quality honey that’s preferably local and organic. That way, it’s not only sweet but also has that rich honey flavor that shines through the other bold ingredients.
More of the very best salad dressing recipes!
For more easy dressing ideas, follow us on Instagram and Facebook!
Get the Recipe: Lemon Vinaigrette Recipe
Ingredients
- 1/3 cup fresh lemon juice
- 2 tablespoon dijon mustard
- 1 garlic clove, finely minced
- 1/2 tablespoon honey
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Equipment
- 1 bowl
- 1 whisk
Instructions
- In a small bowl, whisk together the lemon juice, dijon, garlic, honey, seasoning, salt and pepper.
- Drizzle in the olive oil while continuing to whisk and combine until the dressing is emulsified. (It will look creamy at this point.)
- Season to taste by adding more olive oil if too tart or a drizzle of honey to make it a little sweeter.
Notes
- You can also make this dressing by adding everything to a jar with a tight fitting lid and shaking to combine.
- Store in the fridge up to 1 week. The olive oil will solidify in the fridge.
- To make it liquid again, allow to sit at room temperature until warm and stir before using.