Description
This simple, homemade lemon vinaigrette is fresh, tangy, and packed with flavor. Made with fresh lemon juice, olive oil, and Dijon mustard, it’s perfect for salads, roasted veggies, and marinades. Best of all, it takes just 5 minutes to make!
Ingredients
Scale
- ¼ cup fresh lemon juice (about 1–2 lemons)
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
- n a small bowl or jar, whisk together the lemon juice, Dijon mustard, garlic, honey, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until emulsified. Alternatively, shake all ingredients in a sealed mason jar.
- Taste and adjust seasoning as needed. Add extra honey for sweetness, more lemon for acidity, or more olive oil for richness.
- Serve immediately or store in an airtight container in the fridge for up to 1 week. Shake before using.
Notes
- For a spicy kick, add a pinch of red pepper flakes.
- Want a creamy version? Stir in 1-2 tablespoons of Greek yogurt or mayonnaise.
- Meyer lemons make the vinaigrette slightly sweeter and less tangy.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad Dressing
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¾
- Calories: 85
- Sugar: 0.2g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.8g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg