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Lemon Vinaigrette

Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. —Sarah Farmer, Taste of Home Culinary Director
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    1/2 cup

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 6 tablespoons extra virgin olive oil

Directions

  • In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Lemon Vinaigrette tips

Can you use bottled lemon juice instead of fresh?

We recommend using fresh lemon juice for this lemon vinaigrette recipe, but bottled will work in a pinch. Learn how to juice a lemon the right way to make the most of your citrus.

What's the best ratio for vinaigrette?

The best ratio of oil to vinegar for homemade vinaigrette is 3 to 1. In some cases, you may want to alter the ratio. For example, if you're putting vinaigrette on any bitter foods, you may want to decrease the amount of vinegar used or if you're putting it on starchy food, you may want to increase the amount of vinegar.

What can this vinaigrette be used for?

This lemon vinaigrette can be used as a dressing for salads like Italian salad, mixed greens salad or beet salad. You can also toss veggies or pasta salad with this vinaigrette dressing to spruce up a side dish.

Can I make this in advance?

To get the most flavor out of these simple ingredients, mix up the lemon vinaigrette and let it sit at room temperature for 1-3 hours before serving. Refrigerate any leftovers and bring the cold vinaigrette to room temperature before shaking to combine.
Nutrition Facts
2 tablespoons: 183 calories, 20g fat (3g saturated fat), 0 cholesterol, 208mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • annrms
    Jul 29, 2020

    Fresh lemon is definitely the key to making this recipe delicious. I added a 1/4 teaspoon of dried oregano. I used it on a salad with feta cheese that we had a while ago. Be sure to let it sit on the counter so the olive oil will liquify if it's been refrigerated.

  • kimspacc
    May 1, 2020

    Simple and delicious! Was great on pasta salad, too.