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Thick lemon vinaigrette with black pepper dripping from spoon into jar

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

Scale
  • 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

  1. Roll the lemon under your palm on the countertop to loosen it, then juice it.
  2. Add all ingredients to a mason jar or small bowl.
  3. Shake vigorously if using a jar or whisk until smooth and lightly thickened.
  4. Taste and adjust seasoning — add more lemon for tang or more honey for sweetness.
  5. 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.

  • Author: Anna Gomez
  • 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