Photo of cook making lemon Vinaigrette

Hello there, culinary friends! Today, we’re venturing into the vibrant and zingy world of lemon vinaigrette.
Close your eyes and imagine a sun-drenched orchard filled with ripe, juicy lemons.
The air is sweet and tangy, filled with the promise of tantalizing flavors.
Now, picture capturing that burst of flavor in a bottle, ready at your disposal to spritz up any dish with an invigorating zing.

This homemade Lemon Vinaigrette is your secret weapon, boosting not just flavor, but adding a healthy dose of sunshine to every meal. It offers a delightful balance of citrus-fresh effervescence, a bite of sharp vinegar with a mellow, sweet finish.

Alas, no need to just fantasize. Today, we’ll bring that vibrant, aromatic lemon orchard straight to your kitchen table. Our star attraction is a summer-in-a-jar Lemon Vinaigrette that’s so versatile, you’ll be reaching for it time and again!

End Result: A Flavor Bomb Loaded with Freshness!

Photo of Pot of lemon vinaigrette

Lemon Vinaigrette Recipe

Imagine a salad dressing that's not only refreshing but also packed with citrus flavor. Our Lemon Vinaigrette recipe delivers just that — a tangy, creamy, and zesty dressing that will make your taste buds do the happy dance.
It's perfect for spring and summer salads, plus, it's a great way to use up any lemon juice you might have in your fridge.
Prep Time 10 minutes
Refrigerate for 30 minutes
Total Time 40 minutes
Course Dressings
Cuisine American
Servings 5
Calories 64 kcal


  • Small / medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Citrus juicer or lemon squeezer
  • Mason jar with lid (for storing)


  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup optional
  • 1 clove of Garlic (minced) optional
  • Salt and pepper to taste


  • In the mixing bowl, whisk or fork together lemon juice, vinegar, mustard, honey or maple syrup (if using), garlic (if using), salt, and pepper until fully blended.
  • Slowly drizzle in the olive oil while continuously whisking, forming an emulsion.
  • Taste and adjust seasoning as needed. You can add more lemon juice, vinegar, or honey to suit your taste.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Transfer your vinaigrette into a mason jar. Shake well before using.


Approximate Nutritional facts per portion (1 tablespoon):
Calories: 64,
Fat: 7g,
Protein: 0g,
Carbs: 1.5g
Keyword lemon, salad dressing, vinaigrette

Recommended Dishes:

You can use this dressing in a variety of dishes, her are some it goes wonderfully with:
● A simple green salad;
● Grilled chicken or salmon.
● Brussels sprouts, or grilled asparagus.

Useful Tips:

  • Use fresh lemons for the best flavor.
  • Adjust the amount of honey or maple syrup to your taste. If you prefer a sweeter dressing, add a little more. If you prefer a tangier dressing, use less.
  • If you don’t like garlic, you can just skip it.
  • This dressing can also be used as a marinade for grilled meats or vegetables. Simply whisk together the ingredients and pour over your choice of protein or veggies before grilling.
  • Homemade vinaigrette stays good in the refrigerator for up to two weeks.
  • Shake it well before each use as the ingredients tend to separate.
photo of vegetables dressed with lemon vinaigrette


Can I use regular vinegar instead of apple cider vinegar or white wine vinegar?

Yes, but keep in mind that the flavor might be slightly different.

Is this dressing vegan-friendly?

Yes, it is vegan-friendly and gluten-free.

Can I use another sweetener?

Agave also works wonderfully.

I don’t have Dijon Mustard, can I skip it?

Dijon mustard helps in forming the emulsion, but if you don’t have it, you can still make the vinaigrette. The mustard also adds a nice flavor dimension.

Please share, thank you!

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