Lemon Vinaigrette Recipe

Make Lemon Vinaigrette Recipe for a bright, zesty dressing in minutes — whisk, shake, and serve for salads and roasted veg.

Ingredients

• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, minced
• Salt and pepper, to taste

Instructions

Step 1: Combine the citrus, mustard, honey and garlic

In a small bowl, whisk together the fresh lemon juice, Dijon mustard, honey and the minced garlic until the mixture is smooth and bright. Take a moment to fold the ingredients together so the honey dissolves fully into the citrus and mustard—you should see a glossy, slightly syrupy base with the minced garlic distributed in tiny threads. This is the foundation: tart, sweet, and aromatic, ready to accept the oil.

Step 2: Emulsify by slowly adding the olive oil

Slowly drizzle the olive oil into the lemon-mustard base while whisking continuously until the vinaigrette emulsifies into a cohesive, slightly thickened dressing. Aim for a silky, satiny texture where tiny oil droplets are suspended throughout the lemony base; the mixture should cling to the whisk and form soft ribbons when lifted. Taste and adjust the viscosity with a touch more oil or lemon if needed.

Step 3: Season to lift the flavors

Finish the dressing by seasoning with salt and freshly cracked black pepper to taste, whisking briefly to incorporate. The salt amplifies brightness while the pepper provides delicate flecks and a subtle bite; you should notice tiny dark specks dispersed through the glossy yellow emulsion. Friendly tip: taste as you go—a little more honey can round sharpness, a pinch more lemon can sharpen it back up.

Step 4: Jar, serve or store

Spoon or pour the vinaigrette into a clear glass jar for serving or storage, nestle a small stainless spoon inside for easy use, and wipe any drips from the rim. Use immediately over salad or roasted vegetables, or refrigerate for up to one week; give it a quick shake or whisk before using if the oil separates.

Notes

• Shake or whisk before each use if the oil separates.
• Use fresh lemons for the brightest flavor.
• Adjust honey and lemon to taste for balance.