Lemon Vinaigrette Recipe

Looking for a fast, fresh, and flavorful way to brighten your meals? This Lemon Vinaigrette Recipe delivers a citrusy punch with every drizzle. Perfect as a salad dressing or a light marinade, it’s made with just a handful of wholesome ingredients that bring out the best in veggies, greens, and grains. Whether you want to elevate a basic salad or add a finishing touch to grilled dishes, this vinaigrette has you covered.

Why You’ll Love Lemon Vinaigrette Recipe

• Quick & Easy – Takes just 5 minutes to make
• Fresh and Zesty – Bursting with citrus flavor
• Versatile – Works with salads, veggies, fish, chicken, and more
• Healthier than Store-Bought – No preservatives or hidden sugars
• Customizable – Add herbs, spice, or sweetness to fit your taste

Ingredients

• 60 ml (¼ cup) fresh lemon juice (about 2 lemons)
• 120 ml (½ cup) olive oil (extra virgin for best flavor)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced or finely grated
• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon (optional, for added flavor)

Directions

Step 1: Combine Ingredients

In a small bowl or jar with a tight-fitting lid, add:

• Fresh lemon juice
• Dijon mustard
• Minced garlic
• Honey or maple syrup (if using)
• Salt and pepper

Emulsify the Dressing

• Slowly pour in the olive oil while whisking vigorously to emulsify.
• Alternatively, close the jar tightly and shake well until fully blended and slightly thickened.

Adjust Flavor

• Taste the vinaigrette.
• Adjust salt, pepper, or sweetness as needed.
• Add lemon zest if you want an extra citrusy boost.

Serve or Store

• Drizzle over your favorite salads or roasted veggies.
• If not using immediately, store in the refrigerator for up to 1 week.
• Shake or whisk again before using, as separation is normal.

Pro Tips and Variations

• For a Creamy Twist: Blend all ingredients in a food processor for a thicker consistency.
• Herb Additions: Add chopped thyme, parsley, or basil for an herbal infusion.
• Make It Spicy: Mix in a pinch of red pepper flakes or finely chopped chili.
• Oil Swap: Try avocado oil or walnut oil for different flavor profiles.

Serving Suggestions

• Toss with fresh greens like arugula, spinach, or romaine
• Drizzle over grilled vegetables (zucchini, asparagus, bell peppers)
• Use as a marinade for fish or chicken
• Brighten up quinoa, couscous, or bulgur grain bowls
• Add a zing to avocado toast or grilled sandwiches

Storage/Reheating

• Refrigeration: Store in a sealed container or jar in the fridge for up to 7 days
• Separation: Natural—just shake or stir before each use
• Freezing: Not recommended due to texture change upon thawing
• Avoid Garlic for Long-Term Storage: If storing beyond a few days, omit fresh garlic to prevent spoilage

FAQs

Can I omit Dijon mustard?
Yes, though it helps with emulsification. Try using a pinch of dry mustard or skip entirely for a simpler flavor.

How do I sweeten without honey?
Maple syrup or agave nectar are great alternatives.

What if I don’t have fresh lemon?
Fresh is best, but bottled lemon juice can work in a pinch (reduce quantity slightly to taste).

Can I double the recipe?
Absolutely. Just scale up all ingredients proportionally.

Conclusion

Lemon Vinaigrette Recipe is the ultimate pantry-friendly dressing—zippy, smooth, and endlessly adaptable. Whether you’re tossing it with salad greens, spooning it over roasted vegetables, or using it as a quick marinade, this homemade recipe proves that simple ingredients can yield outstanding results. Make it once, and you’ll keep coming back for more.

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