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lemon vinaigrette
Isabella

Quick & Zesty Lemon Vinaigrette

This quick and zesty lemon vinaigrette is bright, tangy, and ready in under five minutes. Made with fresh lemon juice, olive oil, Dijon mustard, and a touch of honey, it creates a silky, perfectly balanced dressing that elevates salads, vegetables, and marinades without any preservatives.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Dressing
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

Vinaigrette Base
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice about 1–2 lemons
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey or maple syrup
  • 1 clove garlic finely minced
  • to taste salt
  • to taste black pepper freshly ground

Method
 

  1. Gather and measure all ingredients. Use freshly squeezed lemon juice and finely minced garlic for best flavor.
  2. In a small bowl or mason jar, combine the lemon juice, Dijon mustard, honey, garlic, salt, and black pepper. Whisk until well blended.
  3. Slowly drizzle in the olive oil while whisking continuously to emulsify the vinaigrette until smooth and slightly thickened.
  4. Taste and adjust seasoning, adding more lemon juice, honey, salt, or pepper as desired.
  5. Use immediately or store in an airtight container in the refrigerator for up to 7 days. Shake well before each use.

Notes

Fresh is Best: Always use fresh lemon juice for the brightest flavor.
Sweetener Swap: Maple syrup or a sugar-free alternative can replace honey.
Variations: Add fresh herbs, lemon zest, or red pepper flakes for extra flavor.
Storage Tip: Olive oil may solidify when chilled; let it sit at room temperature before using.