This Lemon Vinaigrette is my favorite homemade salad dressing, and it’s incredibly simple to make. Store-bought dressing truly doesn’t compare!
I went back and forth for years over whether homemade salad dressing is worth making, since you can buy it so easily at the store.
But my answer has undoubtedly become YES!
Even after trying all the fancy, more expensive salad dressing lines, the flavor just doesn’t compare to homemade.
First, none of the store-bought salad dressings use extra virgin olive oil as the primary oil (as far as I’ve seen), and EVOO is not only the healthiest oil, but also the most spectacular in flavor.
Salad dressing is such a perfect example of how freshness can make things a million times better, and even the refrigerated store-bought salad dressings taste old and flat to me. Homemade is the way to go!
The beauty of this lemon vinaigrette is that it can be made in 5 minutes, and is versatile enough to go with just about everything.
Once you learn this as a base, you can add different ingredients to it.
Sometimes I’ll add fresh herbs like minced rosemary, oregano, or chives, or even umami-rich ingredients like anchovy paste, to change up the flavor.
Lemon Vinaigrette Ingredients:
All you’ll need for this recipe is:
- fresh lemons
- extra virgin olive oil
- Dijon mustard
I know it seems really simple, but the flavor is fantastic.
How to Make Lemon Vinaigrette:
Combine freshly squeezed lemon juice, lemon zest, pressed garlic, mustard, salt, and pepper:
Whisk that together, until it has a milky beige appearance, then slowly whisk in extra virgin olive oil:
Doing this slowly will help emulsify the dressing:
Alternatively, you can place everything in a jar and shake it together for a good 30-60 seconds, until combined.
Then the vinaigrette is ready to use for salads, vegetables, drizzling on fish, and more.
Basil Vinaigrette is another of my favorite salad dressings if you’re a basil fan.
Is Lemon Vinaigrette healthy? Yes, this recipe is Whole30 compliant, low carb, keto friendly, vegan, gluten-free, dairy-free, etc! It’s suitable for pretty much every eating style I know of.
Does Lemon Vinaigrette need to be refrigerated? Yes, store in the fridge for up to 10 days.
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- zest of 1 lemon (1/4 tsp packed)
- 1 tsp Dijon mustard
- 2 garlic cloves minced or pressed (1 tsp)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Place all ingredients in a bowl and whisk to combine.
- Or, place all ingredients in a jar, and shake to combine.
- Store leftovers in the refrigerator for up to 10 days. Enjoy!