Lemon Vinaigrette is my go-to dressing. Tangy, slightly sweet, and full of flavor—so easy to make!

Lemon Vinaigrette whisked together in a mason jar.

Lemon Vinaigrette

I always keep lemons in my fridge—they’re a kitchen must-have for me. From savory dishes like grilled chicken marinade to sweet treats like lemon pie, I use them all the time.

Naturally, a good lemon dressing is a favorite of mine! This one isn’t just any dressing—it’s one I’ve perfected over the years, and I can honestly say it’s the best lemon dressing I’ve ever had.

It’s fresh, simple, and full of flavor. Perfect for salads or veggies, it’s totally perfect!

Dressing poured over a salad.

What’s in Lemon Vinaigrette

  • Dijon Mustard: Use Dijon (not yellow) for the right flavor.
  • Olive Oil: Extra virgin olive oil gives the dressing its richness and flavor.
  • Honey: Adds a hint of sweetness. Add more if you want it sweeter.
  • Lemons: Fresh juice and zest bring bright, tangy flavor. Skip bottled juice!
  • Red Wine Vinegar: Adds extra tang and depth.
  • Herbs: A pinch of Italian seasoning adds the perfect flavor!
  • Salt and Pepper: Don’t forget these! A pinch of salt can make all the difference.

Quick Tip

How To Make Lemon Vinaigrette

This dressing is so simple! Use a jar with a lid or a small bowl and whisk.

  • Add all the ingredients to a jar and shake until combined and smooth.
  • Or, whisk everything together in a bowl until smooth.

Add all the lemon vinaigrette ingredients to a mason jar.

How To Use Lemon Vinaigrette

I always have a batch of this dressing in my fridge. Here’s how I use it:

Whisk together the dressing.

Recipe Tips

  • Adjust the Batch: This recipe makes enough for 2–3 salads. If you’re unsure how quickly you’ll use it, halve the recipe—it scales easily.
  • Sweeten to Taste: Use less honey for tangy, more for sweet.
  • Make Ahead: The flavor only gets better as it chills
  • Helpful Tools: Use a grater to zest the lemon and a citrus juicer for easy prep.

Quick Tip

Why Does My Dressing Taste Bitter?

A great lemon vinaigrette should be bright, tangy, and slightly sweet. If it tastes bitter:

  • Over-zested lemon: Avoid the white pith under the yellow peel—it’s very bitter.
  • Too much lemon juice: Balance the acid with equal parts oil.
  • Low-quality vinegar: Cheap vinegar can add bitterness.

How To Fix an Acidic Dressing

  • Add a pinch of salt to balance the flavors.
  • Mix in a bit more honey to mellow the acidity.

Pour lemon vinaigrette over a simple green salad.

Storage

Keep lemon dressing in an airtight container in the fridge for 5–7 days.

If it separates or gets chunky (olive oil solidifies when cold), let it sit at room temperature for 15–20 minutes. Shake well to mix, and it’s ready to use!

More Dressing Recipes

5 from 2 votes

Lemon Vinaigrette

This Lemon Vinaigrette is a staple in my kitchen. It’s bright, tangy, and bursting with flavor.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup of dressing (8 servings)

Equipment

  • Wide-mouth jar or a bowl

Ingredients 
 

  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon-style mustard see note 1
  • 1 teaspoon dried Italian seasoning see note 2
  • 1/2 teaspoon minced garlic optional
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1 large lemon see note 3
  • Salt and pepper

Instructions 

  • In a wide-mouth jar, combine all the dressing ingredients. Add 1/2 teaspoon lemon zest (optional) and 3 tablespoons freshly squeezed lemon juice. Season to taste with salt and pepper; I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper.
  • Briskly shake to combine and emulsify. (Don’t have a jar? Briskly whisk in a bowl instead!) Check to make sure honey isn’t sticking to the bottom—whisk it into the mixture if it is. Taste and adjust dressing to personal preference.

Video

Recipe Notes

Note 1: I love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard.
Note 2: Or replace Italian seasoning with 1 teaspoon dried oregano or 1 teaspoon dried basil.
Note 3: A few kitchen tools make recipe prep a breeze—I love zesting the lemon with a zester and juicing with this citrus juicer. When zesting the lemon, avoid the white pith of the lemon—this is very bitter. Zest only the very outside yellow part of the lemon.
Nutrition Note: Nutrition information is for the entire recipe. Lemon Vinaigrette has about 130 calories per tablespoon.
Storage: Store in an airtight container in the fridge for 5–7 days. If the dressing separates or solidifies (olive oil does this when cold), let it sit at room temp for 15–20 minutes, shake well, and use again!

Nutrition

Serving: 1serving | Calories: 1070kcal | Carbohydrates: 25g | Protein: 2g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 80g | Sodium: 350mg | Potassium: 169mg | Fiber: 3g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 2 votes (1 rating without comment)

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4 Comments

  1. Lorraine McKinley says:

    How much lemon juice from fresh lemons. Lemons vary on the amount of juice they yield.

    1. Chelsea Lords says:

      In the instructions! ๐Ÿ™‚

  2. Sarah says:

    5 stars
    We LOVE this salad dressing! We seriously add it to everything and always have it on hand!

    1. Chelsea says:

      So thrilled to hear this! Thanks Sarah! ๐Ÿ™‚