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Lemon Vinaigrette

A bright and tangy homemade dressing made with fresh lemon juice, olive oil, and honey, perfect for salads and roasted vegetables.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Condiment, Salad Dressing
Cuisine: American, Mediterranean
Calories: 90
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • 1/3 cup extra-virgin olive oil Choose a fruity one for a brighter finish.
  • 3 tablespoons fresh lemon juice About 1 large lemon; freshly squeezed makes all the difference.
  • 1 teaspoon lemon zest Optional, for extra lift.
  • 1 teaspoon Dijon mustard Acts as both flavor and natural emulsifier.
  • 1 teaspoon honey or maple syrup Balances the acid; swap with agave for a vegan option.
  • 1 small clove garlic, minced Mellow when mixed; use 1/2 teaspoon garlic powder if you prefer subtlety.
  • 1/4 teaspoon sea salt Plus more to taste.
  • Freshly ground black pepper To taste.
  • 1 tablespoon finely chopped fresh herbs Optional: parsley, basil, or dill for a herby twist.

Method
 

Preparation
  1. Zest and juice the lemon. Roll the lemon on the counter with your palm first to loosen the juices, then zest before juicing to capture maximum aroma.
  2. In a small bowl or a mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and pepper.
  3. Slowly stream in the olive oil while whisking vigorously, or if using a jar, add the oil and shake vigorously until the dressing emulsifies into a silky, cohesive mixture.
  4. Taste and adjust: add a pinch more salt for depth, a little more honey if it feels too tangy, or a splash more lemon if you crave extra brightness.
  5. Stir in chopped herbs if using. Let the dressing sit for 5 minutes so the flavors meld.

Notes

Store in an airtight container or jar in the refrigerator for up to 1 week. Olive oil will firm slightly when chilled; bring to room temperature and shake or whisk well before using. Do not freeze this dressing.