If you’re on the hunt for a bright, zesty, and utterly versatile dressing, this Lemon Vinaigrette Recipe is exactly what your kitchen needs. It captures the vibrant freshness of lemons balanced with the richness of extra virgin olive oil, the subtle sweetness of honey or maple syrup, and the gentle kick of Dijon mustard. Whether drizzled over a crisp salad, roasted veggies, or grilled chicken, this lemon vinaigrette will elevate your dishes with its perfect harmony of flavors. Plus, it’s incredibly simple to whip up, making it a go-to for adding a burst of sunshine to your meals any time of the year.
Ingredients You’ll Need
These basic but essential ingredients come together effortlessly to create an amazing dressing. Each one plays a pivotal role, whether it’s bringing acidity, creaminess, sweetness, or a touch of tang that wakes up your palate.
- Fresh lemons: Three medium-sized lemons provide the bright, natural acidity that defines this vinaigrette.
- Extra virgin olive oil: One cup of high-quality olive oil gives a silky texture and a fruity undertone.
- Honey or maple syrup: Two tablespoons bring a gentle sweetness that balances the lemon’s tartness perfectly.
- Dijon mustard: One teaspoon adds a subtle pungency and helps emulsify the dressing.
- Salt: To taste, enhances all the flavors beautifully.
- Freshly ground black pepper: Also to taste, it adds a mild heat and complexity.
How to Make Lemon Vinaigrette Recipe
Step 1: Extract the Fresh Lemon Juice
The magic begins here. Squeeze the juice from your fresh lemons into a bowl, making sure to catch every drop of that bright, juicy liquid. Be careful to remove any seeds—no one wants an unexpected crunch in their silky vinaigrette.
Step 2: Combine and Emulsify
Next, pour your lemon juice, olive oil, honey (or maple syrup), and Dijon mustard into a mixing bowl or a jar with a lid. Whisk vigorously or give the jar a good shake to combine everything until it’s wonderfully emulsified and smooth. This step ensures the oil and lemon juice unite to create that luscious dressing texture.
Step 3: Season to Perfection
Season your vinaigrette with salt and freshly ground black pepper. Taste as you go! If you feel it needs a bit more balance, add a little extra honey or maple syrup. The goal is a perfect blend of tartness, sweetness, and seasoning that sings on your tongue.
Step 4: Store Properly
Once mixed, transfer your lemon vinaigrette to an airtight container and store it in the refrigerator. It will keep fresh and flavorful for up to one week. Remember to give it a good shake before each use because the ingredients will naturally separate when chilled.
How to Serve Lemon Vinaigrette Recipe
Garnishes
To enhance the fresh citrus vibe of your Lemon Vinaigrette Recipe, consider sprinkling freshly chopped herbs like parsley, basil, or chives on top. A few thin lemon slices or zest curls can also make your salad or plate pop visually and aromatically.
Side Dishes
This vinaigrette pairs beautifully with an array of side dishes. Try drizzling it over roasted asparagus, fresh green beans, or a bright quinoa salad. It also works wonders as a finishing drizzle for steamed artichokes or grilled vegetables, adding a spark of freshness.
Creative Ways to Present
Serve your lemon vinaigrette in a pretty glass bottle or small cruet at the table, inviting everyone to add as much bright flavor as they please. For a party, try a salad bar station where guests can dollop on this vibrant dressing to their preferences. You could even turn it into a dipping sauce alongside warm pita or crusty bread.
Make Ahead and Storage
Storing Leftovers
Your Lemon Vinaigrette Recipe keeps beautifully in the fridge for up to a week. Just make sure to shake it well before each use since the olive oil and lemon juice will naturally separate when chilled.
Freezing
Because this dressing relies on the emulsification of oil and lemon juice, freezing isn’t recommended—the texture and flavor can be compromised once thawed. It’s best enjoyed fresh or refrigerated.
Reheating
This vinaigrette is meant to be enjoyed cold or at room temperature, so reheating is unnecessary. Simply bring it out of the fridge a little before you plan to use it to take the chill off for the best flavor and texture.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are highly recommended because they bring the bright, vibrant flavor and natural acidity that bottled juice just can’t replicate. That said, in a pinch, bottled juice can work—but you might want to adjust sweetness and seasoning to taste.
Is there a vegan option for the honey?
Absolutely! Maple syrup is a perfect plant-based alternative to honey that keeps the vinaigrette just as delightful and balanced.
How long does this lemon vinaigrette last in the fridge?
When stored properly in an airtight container, this vinaigrette stays fresh and delicious for up to one week.
Can I add garlic or other herbs to this vinaigrette?
Yes! Minced garlic or finely chopped fresh herbs like thyme, oregano, or dill can add an exciting dimension to your Lemon Vinaigrette Recipe. Just add them during the whisking stage and taste as you go.
Will this vinaigrette separate after sitting?
It will naturally separate because it’s made with oil and lemon juice. Simply shake or whisk it before each use to bring it back to that lovely, smooth texture.
Final Thoughts
Making your own Lemon Vinaigrette Recipe is like inviting a burst of sunshine into your kitchen. It’s quick, fresh, and remarkably versatile, perfect for brightening up so many meals. Give this recipe a try—you’ll wonder how you ever dressed your salads without it!
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Lemon Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Dressing
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A bright and zesty Lemon Vinaigrette made with fresh lemon juice, extra virgin olive oil, honey or maple syrup, and Dijon mustard, perfect for salads or as a flavorful dressing.
Ingredients
Ingredients
- 3 medium-sized fresh lemons
- 1 cup extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper (to taste)
Instructions
- Extract Lemon Juice: Squeeze the juice from the lemons into a bowl, ensuring to remove any seeds to avoid bitterness in the dressing.
- Mix Ingredients: In a mixing bowl or jar, combine the lemon juice, extra virgin olive oil, honey or maple syrup, and Dijon mustard. Whisk vigorously or shake the jar until the mixture is well emulsified and smooth.
- Season: Add salt and freshly ground black pepper to taste. Adjust the sweetness by adding more honey or maple syrup if desired and mix again.
- Store: Transfer the vinaigrette into an airtight container and refrigerate. Shake well before each use. It will keep fresh for up to one week.
Notes
- Use fresh lemons for the brightest flavor.
- Substitute honey with maple syrup to make the vinaigrette vegan.
- Adjust seasoning and sweetness to suit personal preference.
- Shake well before each use to re-emulsify the dressing.
