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My recipe for Lemon Vinaigrette Dressing is light, refreshing, and so easy to make! This easy vinaigrette salad dressing recipe comes together in minutes and is packed with bright lemony flavor. Use it as a salad dressing, dipping sauce for veggies, or even as a marinade!
Jump to:
- Best Lemon Vinaigrette Recipe
- Lemon Vinegar Dressing FAQs
- Lemon Vinaigrette Ingredients
- What is white balsamic vinegar?
- How to Make Lemon Vinaigrette
- Recipe Tips
- How to Make Lemon Vinaigrette Without Mustard
- Variations
- How to Serve Lemon Vinaigrette
- More Easy Salad Dressing Recipes
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- 📖 Recipe
Best Lemon Vinaigrette Recipe
Making your own homemade salad dressing is an easy way to control the nutrition of your salads, while also maximizing flavor! My easy lemon vinaigrette salad dressing is a perfect way to dress a simple green salad or boost flavor with a plate of steamed vegetables.
I love being able to walk right past the salad dressing section of the grocery store, knowing I can mix something up at home my family will love more than anything bought in a bottle. Making homemade dressing is simple - it only takes a few ingredients and a jar to store it in.
Vinaigrette recipes are not only easy to make, but completely versatile. The fresh lemony flavors mixed with olive oil result in a creamy consistency, creating a great sauce for grilled chicken, seafood, or veggie plates!
Lemon Vinegar Dressing FAQs
My lemon vinaigrette is a combination of fresh lemon juice, lemon zest, olive oil, mustard powder, onion powder, salt, pepper, white balsamic vinegar, onion powder, and sugar. Simply mix ingredients into a mason jar and shake!
Homemade lemon vinaigrette lasts for up to 1 week in the refrigerator. Always shake or whisk vinaigrette before using it again, as the layers tend to separate in the refrigerator.
This is a naturally gluten-free vinaigrette recipe. As always, be sure to check each product before using to ensure food safety.
When zesting a lemon, try to avoid the white area around the fruit, otherwise known as the "pith." This is bitter in flavor and will make your vinaigrette bitter as well. Try to only zest the yellow most outer layer by continuously moving the zester around the entire surface of the lemon.
Lemon vinaigrette can be frozen for up to 6 months when stored in an airtight container or freezer bag. Freezing a vinaigrette can change the consistency of the dressing, so make sure to give it a good whisk or shake after it has thawed. Label the storage container with the freezing date.
Lemon Vinaigrette Ingredients
- extra virgin olive oil
- white balsamic vinegar
- sugar
- salt and pepper
- lemon zest and lemon juice
- garlic powder
- dry mustard
- onion powder
What is white balsamic vinegar?
White balsamic vinegar is very similar in flavor to regular balsamic vinegar, but with a cleaner aftertaste (it is made from a different type of grape). Regular balsamic vinegar tends to be darker, sweeter, and more syrupy in texture.
You can find white balsamic vinegar in the oil and vinegar section of the grocery store.
How to Make Lemon Vinaigrette
- Add all dressing ingredients to a jar.
- Screw on the lid, then shake well. Store until ready to use, and be sure to shake or whisk it again before using.
Recipe Tips
- To avoid a bitter dressing, only zest the yellow outer part of the lemon. Try to avoid the inner white area known as the pith.
- Though this can be whisked in a bowl, I like to make this dressing in a mason jar for easy mixing, pouring, and storing.
- Remember, vinaigrette is more than a salad dressing! Also try it as a sauce or marinade!
How to Make Lemon Vinaigrette Without Mustard
Many vinaigrettes utilize Dijon mustard as a way to emulsify a dressing, giving it a thicker consistency (this happens when the mustard reacts with a fat, typically oil). Because this recipe is made in a mason jar, shaking the oil with the balsamic vinegar creates a similar effect.
My lemon vinaigrette recipe is an easy way to make vinaigrette without using actual mustard. Instead, I use mustard powder to mimic the tangy, sharp flavors.
If you do not want any of the mustard flavor, simply omit the mustard powder and follow the recipe according to the instructions.
Variations
My recipe for lemon vinaigrette is the perfect base to make a variety of fantastic lemon dressings. Simply changing an ingredient here or there can completely change the profile of this sauce!
Lemon Honey Vinaigrette
- Make the recipe as instructed, but instead of using sugar, substitute an equal amount of honey to add a floral aroma and sweet balance to this dressing. I love to use local, seasonal honey- orange blossom, wild flower, sage, or clover, to name a few!
- Shake, and enjoy!
Lemon Basil Vinaigrette
- Make the dressing according to the recipe instructions.
- Cut 4-6 fresh basil leaves into thin strips.
- You can either add the basil directly to the dressing, or sprinkle it over the top of your salad after you pour the dressing on it.
Lemon Caesar Vinaigrette
- Make the dressing according to recipe instructions, but do not add the onion, garlic, or mustard powder.
- With the rest of the ingredients, add one small shallot (minced), 2 cloves of garlic (minced), 2 anchovy filets (minced, optional), 2 teaspoons Dijon mustard, and 6 tablespoons freshly grated parmesan cheese.
- Shake vigorously.
How to Serve Lemon Vinaigrette
My lemon vinaigrette recipe is the perfect light homemade salad dressing for an easy lunch, dinner salad, or even as a dipping sauce or marinade. Here are a few ways I like to use lemon vinaigrette:
- Lemon Grilled Chicken: Marinate 4 boneless skinless chicken breasts for up to 3 hours (or overnight) in my easy lemon vinaigrette, then chargrill until perfectly cooked (about 5 minutes on each side, or until chicken reaches an internal temperature of 165°F). If you do not want to marinade the chicken, simply grill the breasts using a little olive oil, salt, and pepper. Serve the lemon vinaigrette overtop as a sauce.
- Seafood: Lemon and seafood are a combination as old as time, and this lemon vinaigrette is a perfect way to marinate shrimp, scallops, or even to serve as a sauce with pan-seared salmon!
- Vegetarian: For an easy dinner idea, make your favorite pasta and simply toss with easy lemon vinaigrette! Serve with a fresh sprinkling of parmesan cheese.
- Drizzle over a roasted cauliflower and hummus bowl.
- Use as a dressing for shaved brussels sprouts with pecans, wild rice, dried cranberries, and goat cheese.
More Easy Salad Dressing Recipes
- Blue Cheese Dressing Recipe
- Honey Balsamic Vinaigrette Dressing
- Buttermilk Ranch Salad Dressing
- Vietnamese Salad Dressing Recipe
Check out my all-time favorite sauce recipes here: Easy Sauce Recipes
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Outstanding Lemon Vinaigrette Recipe
Equipment
- 1 jar with lid
Ingredients
- ½ cup extra virgin olive oil
- 3 Tablespoons white balsamic vinegar
- 3 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- zest from one lemon
- 1 Tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon dry mustard
- ¼ teaspoon onion powder
Instructions
- Add all ingredients to a jar and screw on the lid.½ cup extra virgin olive oil, 3 Tablespoons white balsamic vinegar, 3 teaspoons sugar, ½ teaspoon salt, ½ teaspoon pepper, zest from one lemon, 1 Tablespoon lemon juice, ¼ teaspoon garlic powder, ¼ teaspoon dry mustard, ¼ teaspoon onion powder
- Shake well until completely mixed. Use immediately, or store until ready to use (up to 1 week in the refrigerator, 6 months frozen). After storing, give it a good shake before using.
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