Published October 12, 2022.This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make, incredibly flavorful, and light lemon vinaigrette dressing comes together in minutes and is the perfect dressing for any salad. Once you try this tangy dressing using fresh lemons, it will quickly become your new favorite go-to recipe.
I love a robust, flavorful salad dressing to compliment a salad that always has me wanting just one more bite. If you’re the same, then for sure, try out my Buttermilk Ranch or Balsamic Vinaigrette.
Lemon Vinaigrette
Lemon vinaigrette is a simple homemade salad dressing consisting of lemon juice, vinegar, oil, and herbs to make a light mixture that is perfectly tossed with any salad. You can use this on a leafy green salad or even in something heartier such as a pasta or vegetable salad. There are also other ways you can customize this recipe by adding different ingredients such as onions, garlic, or herbs like basil or chervil.
I cannot stress this enough; This homemade lemon vinaigrette is one of the most flavorful dressings, simple homemade dressings I know of that can greatly enhance a simple green salad or even grain bowls. There is no reason to buy store-bought dressings because homemade is much better.
Ingredients and Substitutions
- Lemon – You will need fresh lemon juice, although pre-squeezed store-bought lemon juice concentrate will work. In addition, for more lemon flavor, you add lemon zest.
- Vinegar – White distilled or white wine vinegar is perfect for this lemon vinaigrette. However, you can use apple cider vinegar as well.
- Mustard – You will need some Dijon or stone-ground mustard to act as an emulsifier.
- Honey – Any honey will work in this simple lemon vinaigrette recipe.
- Oil – I like to use a combination of extra virgin olive oil and plain neutral-flavored oil in my recipe.
- Fresh Herbs – You will need some chopped fresh thyme and chives.
- Seasonings – I always use sea salt, kosher salt, and cracked black pepper to season the lemon salad dressing.
How to Make Lemon Vinaigrette
Add the honey, vinegar, mustard, and lemon juice to a medium size bowl.
Whisk vigorously until it is combined.
Slowly drizzle in the oil while whisking the dressing to emulsify it vigorously. The vinaigrette should be thickened and combined once all the oil is added.
Add the thyme, chives, salt, and pepper to the dressing.
Whisk the vinaigrette together to combine the remaining ingredients. Store or serve it.
Make-Ahead and Storage
Make-Ahead:You can make this lemon dressing recipe up to 3 days ahead of time.You can serve this immediately, but more flavors will come out with time. In addition, let it sit at room temperature before serving it.
How to Store:Place in an airtight container in the refrigerator for 7 to 10 days.This will not freeze.
Chef Notes + Tips
- You can also usewhole-grain mustard instead of Dijon mustard
- Substitute the honey with sugar, maple syrup, or agave if desired.
- Feel free to useany oil you’d like, but I recommend a soft, very light virgin olive oil or any other neutral-flavored oil like sunflower oil. You can also blend the oils together.
- Substitute the green onions with finely diced yellow, white, red, or sweet onions.
- You can also use dry thyme in place of fresh thyme.
- Make this recipe in a stand mixer with the whisk attachment.
- Emulsify is just a fancy culinary term to combine two things that normally wouldn’t go together, like, oil and vinegar.
More Homemade Dressings Recipes
- Russian Dressing
- Greek Dressing
- Italian Dressing
- Cobb Salad Dressing
- Blue Cheese Dressing
Save
Lemon Vinaigrette Dressing Recipe
5 from 21 votes
This easy-to-make, incredibly flavorful, and light lemon vinaigrette dressing comes together in no time and is a perfect dressing for salads.
Servings: 8
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Ingredients
- Juice of 1 lemon
- ¼ cup white distilled vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons honey
- ¾ cup olive oil or blended oil
- 2 tablespoons thinly sliced fresh chives
- 1 tablespoon finely minced fresh thyme
- sea salt and pepper to taste
Instructions
Add the lemon juice, vinegar, mustard, and honey to a medium size bowl.
Whisk vigorously until it is combined.
Slowly drizzle in the oil while continuing to vigorously whisk the dressing to emulsify it. The vinaigrette should be thickened and completely combined once all the oil is added.
Add the chives, thyme, salt, and pepper to the dressing.
Whisk the vinaigrette together to combine the remaining ingredients. Store or serve it.
Notes
Make-Ahead:You can make this lemon dressing recipe up to 3 days ahead of time.You can serve this immediately, but more flavors will come out with time. In addition, let it sit at room temperature before serving it.
How to Store:Place in an airtight container in the refrigerator for 7 to 10 days.This will not freeze.
You can also usewhole-grain mustard instead of Dijon mustard
Substitute the honey with sugar, maple syrup, or agave if desired.
Feel free to useany oil you’d like, but I recommend a soft, very light virgin olive oil or any other neutral-flavored oil like sunflower oil. You can also blend the oils together.
Substitute the green onions with finely diced yellow, white, red, or sweet onions.
You can also use dry thyme in place of fresh thyme.
Make this recipe in a stand mixer with the whisk attachment.
Emulsify is just a fancy culinary term to combine two things that normally wouldn’t go together, like, oil and vinegar.
Nutrition
Calories: 206kcalCarbohydrates: 7gProtein: 0.1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 8mgPotassium: 13mgFiber: 0.2gSugar: 6gVitamin A: 75IUVitamin C: 2mgCalcium: 6mgIron: 0.3mg
Course: Salad, salad dressings
Cuisine: American
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
39 comments
- Cindy
VERY tasty! Will definitely make again and again! So easy to make! 5⭐️
FYI VERY CHALLENGING TO GET RECIPED UP AS ADS KEPT POPPING UP!! I COULDNT DELETE THEM! Not SURE IF A GLITCH OR just me?- Reply
- Patricia
He has the best recipes and I love the videos
- Reply
- Justyna
I’ve been looking for the vinaigrette dressing recipe and trying lots of them. This one is definitely my favourite. I also tried some of your salads recipes with this dressing. Thank you!
- Reply
love it!
- Reply
- Terri Eberhard
Loved this salad dressing. It tasted like sunshine and was bright and light! I have since made it several times! Thanks Chef!
- Reply
- Karen
The only dressing you need. Ditch the bottled dressing. This is delicious, so easy and no chemicals you can’t pronounce.
- Reply
- Patty Rech
This citrus junkie is in Nirvana. Made a double batch today. Holy cow, so fresh and bright!
- Reply
- Debbie Misseri
I also added some fresh grated ginger!
- Reply
- Jamie
This has been go to vinaigrette for so long, minus the honey. I usually use lemon juice, sherry vinegar, Dijon mustard and olive oil…sometimes with herbs sometimes without…always yummy!
So easy!❤️- Reply
- CJ
Just the right amount of sweetness, lemon and Dijon mustard. In other recipes I’ve tried the Dijon has been overpowering, I use this to make French carrot salad—yum!
- Reply
- Chef Billy Parisi
thank you!
- Reply
- Jocelyne O.
I made this vinaigrette and it was delicious. I substituted the distilled vinegar for Pinot Grigio wine vinegar, and fried thym instead of fresh.
- Reply
awesome
- Reply
many thanks!
- Reply
- Robin S
Very light dressing and easy to make. I used lemon thyme from my garden, love this!
- Reply
so good!!
- Reply
- Benadine Allen
This vinaigrette is fabulous! We absolutely love it. Not only is it delicious on salad, but I plan to use it on dash and seafood as well. I think it will be a wonderful accompaniment on pasta and steamed veggies too. I love that the ingredients are always available in our pantry and herb garden.
- Reply
many thanks!
- Reply
- Bill
I bet this would be wonderful over grilled chicken breasts.
- Reply
absolutely!
- Reply
- Barb
again, you have hit the mark on a really tasty item. This is a delicious light dressing and we love it. Thanks again.
- Reply
Appreciate it
- Reply
- Elva
Thank you so much for this wonderful salad dressing recipe! It is wonderful! Also thanks for extra tips, the using of dry ingredients. Some times I don’t have the fresh herbs.
- Reply
My pleasure
- Reply
- Pam Casey
I have been searching for a lemon vinaigrette dressing recipe. Thank you, I am going to make this!
- Reply
Hope you enjoy it!
- Reply
- Ruth
Easy and delish! I make it often.
- Reply
Amazing
- Reply
- Breege
Delicious
- Reply
Excellent!
- Reply
- Judi Gibbs
Could be six stars for flavour and right as mount of sweetness. I use it all the time.
- Reply
Thank you!
- Reply
- Deb Richard
I’ve enjoyed this a lot. I love lemon ANYTHING.
- Reply
it’s a good one!
- Reply
- Judi
The real deal. I am always trying to find perfect vinaigrettes – most are just too sour for me; this one is perfect and I think it is the fresh herbs that put it over the top. This will always be in my fridge.
- Reply
- Linda G
Such a simple dressing but so delicious on any salad. It’s the only thing I use now.
- Reply
- Jessica Sbragia
I didn’t have the fresh herbs and made anyway. Love it! Can’t wait to serve on a nice big green salad tonight with chili.
- Reply
