Classic Lemon Vinaigrette
A bright, zesty dressing that comes together in minutes with just a handful of pantry staples. Fresh lemon juice, good olive oil, and a touch of Dijon mustard create a perfectly balanced vinaigrette that elevates any salad.
For 4 servings
- mix · ~1 min
Whisk the base.
1.In a small mixing bowl, combine 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp honey.2.Add a pinch of salt and a pinch of freshly ground black pepper.3.Whisk until the mustard and honey are fully dissolved into the lemon juice.TIPDissolving the mustard and honey in the acid first helps them blend evenly before adding oil. - mix · ~1 min
Emulsify with olive oil.
1.Slowly drizzle ¼ cup extra virgin olive oil into the bowl while whisking continuously.2.Whisk vigorously until the mixture thickens slightly and becomes creamy and uniform.3.Check consistency — it should coat the back of a spoon.TIPAdding the oil in a thin, steady stream while whisking nonstop is the secret to a smooth, unbroken emulsion. - prep · ~1 min
Taste and adjust seasoning.
1.Dip a clean piece of lettuce or a spoon into the vinaigrette and taste.2.Add more salt or pepper if needed. For extra tang, add a few drops more lemon juice.TIPAlways taste with a piece of what you're dressing — the flavour profile changes against greens. - serve
Serve or store.
Use immediately over fresh greens, or pour into a jar with a tight-fitting lid. Shake well before each use if stored. Keeps in the refrigerator for up to 1 week.
TIPIf the oil solidifies in the fridge, let it sit at room temperature for 5 minutes and shake vigorously to re-emulsify.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use freshly squeezed lemon juice—bottled juice lacks brightness and can taste flat.
- 2Make sure all ingredients are at room temperature; cold oil or lemon juice makes emulsification harder.
- 3If your vinaigrette breaks (separates), whisk in a teaspoon of warm water or an extra dab of Dijon to bring it back together.
- 4To make ahead, store the vinaigrette in a jar in the fridge for up to a week; shake well before each use.
- 5Taste the dressing on a leaf of your salad, not just off a spoon—the bitterness of greens changes the balance.
- 6Use a high-quality extra virgin olive oil for a fruity, peppery finish that elevates the simple ingredients.
Adapt it for your goals.
Herb-infused
Add 1 tablespoon of finely chopped fresh herbs such as parsley, chives, tarragon, or dill after emulsifying. This adds freshness and complexity, perfect for green or grain salads.
garlic lemonGarlic-lemon
Mince 1 small garlic clove and whisk it into the lemon juice mixture before adding oil. This gives the dressing a savory punch, ideal for romaine or kale salads.
veganVegan
Replace the honey with maple syrup or agave nectar for a plant-based sweetener. The flavor shifts slightly but remains balanced and bright.
creamyCreamy
Add 1 tablespoon of full-fat Greek yogurt or sour cream to the finished vinaigrette and whisk until smooth. This creates a rich, creamy dressing that clings better to hearty vegetables.
Why this is on our healthy list.
Rich in Healthy Fats
Extra virgin olive oil is a primary source of monounsaturated fats, which are associated with heart health and reducing inflammation.
Vitamin C Boost
Fresh lemon juice provides a natural dose of vitamin C, an antioxidant that supports immune function and skin health.
Low in Added Sugar
With only 1 teaspoon of honey, this dressing keeps added sugars minimal, making it a good choice for balanced eating.
Digestion Aid
Lemon juice and Dijon mustard can stimulate digestive enzymes, helping to prepare the stomach for a meal.
Frequently asked questions
The oil was likely added too quickly or the ingredients were too cold. Whisk in a teaspoon of warm water or an extra pinch of Dijon mustard to re-emulsify.
