I used to think lemon vinaigrette was just… oil and lemon juice shaken in a jar.
Until I made one that completely changed every salad I touched.
I brought a simple arugula salad to dinner once — nothing fancy — and three different people asked what was in the dressing. One of them literally dipped bread in it like it was sauce.
That’s the thing about a really good lemon vinaigrette.
It’s simple. But when the ratios are right and the technique is dialed in? It makes everything taste restaurant-level.
Bright. Balanced. Slightly sweet. Perfectly emulsified.
And it takes under 5 minutes.
Stick around — I’m sharing the small details that make this go from “fine” to “why is this so good?”
What You’ll Need
Ingredients
¼ cup (60ml) fresh lemon juice (about 1–2 lemons)
½ cup (120ml) extra virgin olive oil
1–2 tsp Dijon mustard
1 tbsp honey (or maple syrup)
1 small garlic clove, very finely minced or grated
½ tsp fine sea salt
¼ tsp freshly ground black pepper
Optional but highly recommended:
½ tsp lemon zest
Tools You’ll Need
Small bowl or mason jar
Whisk (or jar lid for shaking)
Microplane or fine grater (for zest + garlic)
Measuring spoons
Citrus juicer (optional but helpful)
Pro Tips (These Matter More Than You Think)
- Always use fresh lemon juice.
Bottled juice tastes flat and slightly bitter. Fresh juice makes this bright and clean. - Add Dijon mustard.
It’s not just for flavor — it helps emulsify the dressing so the oil and lemon don’t separate immediately. This is the secret to that silky texture. - Grate the garlic instead of mincing.
A microplane turns it into a paste, so you don’t get harsh chunks. It melts into the dressing instead of overpowering it. - Whisk the lemon + mustard + honey first.
Then slowly drizzle in the olive oil while whisking. This creates a stable emulsion. If you dump everything in at once, it won’t blend the same way. - Taste and adjust.
Too sharp? Add a little more honey.
Too mellow? Add a squeeze of lemon.
Too flat? A pinch more salt fixes it instantly.
How to Make It
Step 1: In a small bowl, whisk together lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
Step 2: Slowly drizzle in the olive oil while whisking continuously until the dressing thickens slightly and looks glossy.
Step 3: Stir in lemon zest if using.
Step 4: Taste and adjust seasoning.
That’s it. Done.
If using a mason jar: add everything, screw the lid on tightly, and shake vigorously for 15–20 seconds.
Substitutions & Variations
No honey?
Use maple syrup or a pinch of sugar.
No Dijon?
Whole grain mustard works beautifully.
Want it creamier?
Add 1 tbsp Greek yogurt for a thicker, slightly tangy version.
Herby version?
Add 1 tbsp finely chopped fresh parsley, basil, or dill.
Spicy twist?
Add a pinch of red pepper flakes.
No garlic?
Add a tiny pinch of garlic powder instead.
Make-Ahead & Storage
Store in an airtight jar in the fridge for up to 1 week.
It will naturally separate and may solidify slightly because of the olive oil — that’s normal. Let it sit at room temperature for 10–15 minutes and shake well before using.
Nutritional Info (Approx. Per Tablespoon)
Calories: ~80 kcal
Total Fat: 9g
Carbohydrates: 1g
Sugar: <1g
Sodium: ~60mg
(Varies slightly depending on oil and sweetener used.)
What This Dressing Is Perfect For
• Arugula + shaved parmesan
• Spinach + strawberries + feta
• Quinoa bowls
• Grilled chicken marinade
• Roasted vegetables
• Drizzled over avocado toast
• Spoonful over grilled salmon
It’s one of those things you’ll start putting on everything.
FAQ
Why is my dressing bitter?
Your olive oil might be very strong or your lemon zest included too much white pith. Try adding a little more honey and salt.
Why won’t mine emulsify?
You probably added the oil too quickly. Whisk slowly while drizzling. Or shake harder.
Can I double the recipe?
Absolutely. It scales perfectly.
Can I make it oil-free?
You can, but it won’t have the same texture. Try blending lemon juice, Dijon, and a little tahini for creaminess.
Wrapping Up
Here’s the truth: lemon vinaigrette sounds basic.
But when it’s balanced properly, it makes simple ingredients taste expensive.
It’s the kind of recipe you memorize once and never look up again.
Try it this week and tell me what you put it on. I genuinely love seeing how people use this one.
Questions? Drop them below. 🍋