This homemade lemon vinaigrette dressing is bright, quick, and far better than anything in a bottle. If you’ve ever stood in front of the fridge looking at a row of store-bought dressings and thought, “Why do they all taste the same?” — you’re not alone. That’s exactly why I started making my own lemon vinaigrette. It’s bright, simple, and comes together in under five minutes with ingredients you probably already have at home.
This little jar of citrusy magic quickly became a staple in my kitchen — and I have a feeling it’s about to become one in yours too.
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Homemade Lemon Vinaigrette Dressing
Bright, quick, and fresher than anything in a bottle — this homemade lemon vinaigrette is a citrusy staple you’ll use on everything from salads to roasted vegetables.
- Total Time: 5 minutes
- Yield: About 1/2 cup 1x
Ingredients
- 3 tablespoons fresh lemon juice (juice from about 1 large lemon)
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil (extra virgin recommended)
- Salt and black pepper to taste
Instructions
- Roll the lemon under your palm on the countertop to loosen it, then juice it.
- Add all ingredients to a mason jar or small bowl.
- Shake vigorously if using a jar or whisk until smooth and lightly thickened.
- Taste and adjust seasoning — add more lemon for tang or more honey for sweetness.
- Store in a sealed container in the refrigerator for up to 7 days. Shake or whisk before each use.
Notes
Try using this vinaigrette as a marinade for chicken, drizzled on roasted vegetables, or mixed into a grain bowl. Use the 1:3 lemon juice to oil ratio to scale or adapt with other citrus.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: lemon vinaigrette, salad dressing, homemade dressing, lemon dressing
Why This Lemon Vinaigrette Dressing Works
- Made with five clean, everyday ingredients
- Bursting with fresh lemon flavor
- Doubles as a marinade for vegetables or grilled chicken
- Keeps well in the refrigerator for up to seven days.
- Perfect for salads, grain bowls, and even roasted potatoes
And if you’re just starting to explore homemade condiments, this is a great first step before trying more advanced sauces like the one I use in my Weeknight Dinner Trick — both recipes keep things quick, tasty, and manageable.
Ingredients You’ll Need
Here’s the base version I use again and again — no complicated steps or rare ingredients.
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh lemon juice | 3 tablespoons | Juice from about 1 large lemon |
| Dijon mustard | 1 teaspoon | Helps emulsify the dressing |
| Honey or maple syrup | 1 tablespoon | Adds just the right amount of balance |
| Olive oil | 1/4 cup | Use extra virgin if you can |
| Salt and black pepper | To taste | Start small, adjust after tasting |
Looking for something to pair with it? My Copycat Starbucks Lemon Loaf makes a sweet counterpoint to a lemony green salad — proof that lemons really do work in every course.
How to Make Lemon Vinaigrette Dressing
- Loosen up the lemon. Roll it under your palm on the countertop — this wakes it up and makes juicing easier. Then squeeze out the juice.
- Add everything to a mason jar or small bowl, depending on what you have.
- Give it a strong shake if you’re using a jar, or whisk until it’s smooth and lightly thickened.
- Taste and fine-tune. Add extra lemon juice if you love a bold tang, or stir in more honey if you like it sweeter.
- Refrigerate properly. Place it in a sealed container and refrigerate for up to seven days. Give it a good mix before using again.
Sabrine’s Go-To Ratio: 1:3
When crafting a simple vinaigrette, remember this easy rule of thumb: 1 part citrus juice to 3 parts oil. This timeless ratio makes it easy to scale your recipe while maintaining balanced flavor. Want to change it up? Swap in lime or orange juice for a zesty variation. You can also use this trick when experimenting with citrus-based baking, like in my Lemon Sweet Rolls.
Ways to Use Lemon Vinaigrette (Beyond Salads)
This vinaigrette is more than just a dressing. I use it in all sorts of ways when I want to add brightness and flavor to a dish:
- Tossed with warm roasted vegetables
- Drizzled over grilled chicken or fish
- Mixed into a quinoa or farro grain bowl
- Spoon it over a baked sweet potato
- Used as a light marinade before grilling
It’s the kind of recipe that fits perfectly into everyday cooking, just like the Lemon Dream Cake I wrote about recently, which brings lemon into dessert in a completely different way.
Is Lemon Vinaigrette Dressing Healthy?
Homemade lemon vinaigrette is one of the healthiest ways to dress your meals. There are no preservatives, no added sugars beyond natural sweeteners, and it’s full of good fats from olive oil.
Even the Harvard School of Public Health recommends olive oil as one of the best fats to include in a healthy diet. Combine that with vitamin C-rich lemon juice, and you have a dressing that’s as good for your body as it is for your taste buds.
Variations to Try
This recipe is very customizable. Here are a few twists I like to use:
- Add one small grated garlic clove for a bolder flavor
- Use fresh thyme or rosemary for a herby finish
- Stir in a spoonful of tahini or mashed avocado to make it extra creamy.
- Add a pinch of crushed red pepper flakes for gentle heat
Final Thoughts
There’s something satisfying about making your own salad dressing. It’s a small act, but it reminds me that cooking doesn’t have to be complicated to be delicious. This lemon vinaigrette has been my go-to for years, and I hope it becomes one of your staples too.
If you end up making it, let me know how you used it. You can always tag @KlikRecipes on Pinterest or leave a comment on the Asian Cucumber Salad post, which happens to be another great dish to pair it with.
If you’re curious to know more about me and why I started KlikRecipes, feel free to visit the About Me page. And if you try the recipe, let me know how it turns out — I always love hearing from you.
Until next time,
Anna
