Lemon Vinaigrette

Like a burst of sunshine for your taste buds, this zingy lemon vinaigrette is a kitchen essential. I use this dressing for much more than salads, drizzling it on cooked veggies, marinating chicken or fish and mixing it with fresh pasta. With just three ingredients and a little seasoning, our vinaigrette recipe stands out among our favorite homemade salad dressings and is a snap to make. Add it to your repertoire, and you will have a guaranteed crowd-pleaser.

Ingredients for Lemon Vinaigrette

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• Lemon: Fresh lemon juice is the heart of this mixture, bringing its bright and tangy citrus flavors into play. Most vinaigrettes use vinegar for the acidic element, but in this case, the lemon juice is doing the heavy lifting, making this salad dressing recipe a little less bitter. Juicing fresh lemons is what we recommend, but bottled lemon juice can work in a pinch.
• Dijon mustard: The magic of mustard is its ability to bind all these ingredients together while adding the exact amount of sharp spiciness needed to make a lemon vinaigrette dressing recipe more interesting. For something unique, make your own Dijon mustard.
• Olive oil: I love the subtle flavor of really good olive oil and believe it’s key to a great vinaigrette. But its main job is to provide our mixture with a rich and velvety texture.

Directions

Step 1: Gather the ingredients

In a large bowl, whisk together the lemon juice, Dijon mustard, salt and pepper.

Step 2: Whisk in the oil

Slowly add olive oil while whisking constantly.

Editor’s Tip: Taking your time while adding the oil allows your ingredients to stay together longer, creating a more consistent flavor and texture throughout.

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Lemon Vinaigrette Recipe Variations

• Try fresh herbs: For a more complex, earthy flavor, add some fresh chopped thyme, oregano or basil. Dried herbs can also work. I love to add 1/2 teaspoon of herbs de Provence, a blend of several spices, to my vinaigrette. Here’s a primer on different types of herbs that work in this (and any) vinaigrette.
• Add minced garlic or shallots: Finely chopped onions and garlic infuse any dressing with an extra kick. Chives, ramps, garlic scapes and other lesser-known members of the allium family are also exciting additions.
• Spice it up: A sprinkle of crushed red pepper might be just the spark of spice your salad needs!

How to Store Lemon Vinaigrette

To get the most flavor out of these straightforward ingredients, mix the lemon vinaigrette and let it sit at room temperature for one to three hours before serving. Refrigerate any leftovers for up to a week, and bring the cold vinaigrette to room temperature before shaking to combine. Here’s more about how to make and store vinaigrette.

Lemon Vinaigrette Recipe Tips

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Why is my lemon vinaigrette bitter?

If your vinaigrette tastes bitter, it could be from too much acid in the lemon juice or expired olive oil. To avoid a bitter-tasting dressing, check your ingredients before you use them; storing olive oil near heat can alter the flavor, and old lemons can produce overly tart juice. Stick to the three parts oil to one part acid ratio; too much of either can unbalance your mixture. To counteract a bitter vinaigrette, try a tiny pinch of baking soda or, my preferred method, a drop of honey to offset the offending flavors.

What’s the best ratio for vinaigrette?

The best oil-to-vinegar ratio for homemade vinaigrette is three to one: three parts oil to one part vinegar.

How do you use lemon vinaigrette?

This vibrant lemon vinaigrette is fantastic for any season and occasion. Use it as a salad dressing, like in this Italian salad, a fresh mixed greens salad or beet salad. Feel free to try it as a marinade on chicken or salmon, or use it as a simple sauce for grilled or roasted veggies or even tossed with pasta.