Lemon Vinaigrette
Published Nov 17, 2025
Super easy lemon vinaigrette dressing with 6 ingredients: fresh lemon, red wine vinegar, Dijon mustard, olive oil, salt, and pepper.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Try my lemon vinaigrette salad dressing!
I make this lemon vinaigrette all the time, and it’s pretty much my default dressing for simple salads like my mixed greens salad, garden salad, whatever I’m throwing together. It’s just lemon, Dijon, olive oil, and a few pantry ingredients, and it comes together in a minute. I like that it’s bright without being too sharp, and I can adjust it depending on what I’m serving. I keep a jar of this lemon vinaigrette in the fridge most weeks, and just give it a shake whenever I need it.
Happy Cooking!
– Yumna
Lemon Vinaigrette Ingredients
- Lemons: Choose lemons that feel smooth and thin-skinned. Those are the juiciest! Here’s a quick tutorial on how to juice a lemon and how to zest a lemon, because you’ll do both in this recipe.
- Dijon mustard: You can also use spicy brown mustard, stone-ground mustard, or whole-grain mustard.
- Red wine vinegar: Apple cider vinegar or white wine vinegar also works.
- Olive oil: I recommend using a high-quality olive oil that you love, because you’ll really taste it. You can substitute with avocado oil if that’s what you have.
- Seasonings: Just salt and pepper.
How to Make Lemon Vinaigrette
Lemon Vinaigrette Recipe
Ingredients
- 2 lemons zest and juice (about ¼ cup juice)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- In a small bowl or jar, whisk together the lemon juice, lemon zest, vinegar, Dijon mustard, salt, and pepper.
- Slowly drizzle in the olive oil while whisking continuously until the vinaigrette emulsifies. Taste and adjust with more salt or lemon juice.
- Store in a sealed jar in the refrigerator for up to 1 week. Shake well before using.
Notes
- My Top Tip: Stream in the olive oil slowly and whisk constantly. This helps the dressing emulsify. If you pour it too quickly, the dressing could split and taste greasy.
- Storage: Keep in a sealed jar in the fridge for up to 1 week. Shake well before using.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add aromatics: Whisk in minced shallot or minced garlic for a punchier flavor. It’ll mellow as it sits.
- Make it sweeter: Add a drizzle of honey or maple syrup to balance the acidity.
- Give it an umami flavor: Stir in a spoon of grated Parmesan cheese, white miso paste, or soy sauce.
Recipe Tips
- Make the lemon vinaigrette in a mason jar. You can put it right in the fridge, and you won’t have to wash a bowl.
- Stream in the olive oil slowly. And whisk constantly. This helps the dressing emulsify. If you pour it too quickly, the dressing could split and taste greasy.
- Let it rest. If you have time, let the lemon vinaigrette sit for 10–15 minutes before you use it so the flavors can meld together.
Serving Ideas
- As a salad dressing: Simple Green Salad, Mixed Greens Salad
- As a marinade: Grilled Chicken, Grilled Shrimp, Grilled Salmon
- On top of sides: Roasted Green Beans, Roasted Carrots, Garlic Roasted Potatoes
FAQs
If the dressing is split, you just need to re-mix it. Shake it in a jar or whisk it in a bowl to bring it back together.
Yes, but you’ll still want to add the olive oil slowly so it fully incorporates and emulsifies.
