Name: Lemon Vinaigrette
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 tbsp lemon juice; 2 tsp Dijon mustard; 1 clove garlic, minced or pressed; ½ tsp coconut sugar or sweetener of choice; ⅜ tsp sea salt (adjust to taste); Black pepper to taste; 1 tbsp chopped chives; 3 ½ tbsp (45 g) extra-virgin olive oil; 1 ½ tbsp water (optional, if using a blender)

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This lemon vinaigrette is a quick, zesty dressing that brings a burst of brightness to any dish. Made with fresh lemon juice, Dijon mustard, garlic, and herbs, it’s the perfect way to elevate salads, vegetables, grains, and more. With just a few pantry ingredients, this homemade dressing comes together in minutes and tastes far better than anything store-bought.

Why You’ll Love This Recipe

This lemon vinaigrette is everything you want in a dressing: light, flavorful, and endlessly versatile. It takes only five minutes to make, uses real ingredients, and allows you to customize the flavor to your liking. Whether you prefer it sharp and tangy or slightly sweet, this dressing adapts easily. Plus, it pairs well with everything from leafy greens to roasted vegetables and grain bowls.

Lemon Vinaigrette

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lemon juice
Dijon mustard
garlic (minced or pressed)
coconut sugar or sweetener of choice
sea salt
black pepper
chopped chives
extra-virgin olive oil
water (optional, if using a blender)

Directions

In a small jar or mug, whisk together the lemon juice, Dijon mustard, garlic, coconut sugar, sea salt, black pepper, and chopped chives.
Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
For a creamier texture, blend the mixture using an immersion blender and add up to 1 ½ tablespoons of water if desired.
Taste and adjust the seasoning—add more lemon juice for acidity, salt for balance, or sweetener for a touch of smoothness.
Pour over your favorite salad, grain bowl, or roasted vegetables and enjoy.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes

Variations

Creamy version: Blend the vinaigrette and add water for a smoother, creamier texture.
Herb swaps: Try fresh parsley, dill, or basil in place of chives for different flavor profiles.
Maple touch: Use maple syrup instead of coconut sugar for a deeper sweetness.
Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce.
Citrus blend: Combine lemon juice with a bit of orange or lime juice for a citrusy twist.

Storage/Reheating

Store leftover lemon vinaigrette in a sealed jar or container in the refrigerator for up to 5 days. Shake or stir well before each use to re-emulsify.

This dressing is best served at room temperature—no reheating is needed.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Is this vinaigrette vegan?

Yes, all ingredients used in this recipe are plant-based.

Can I make this vinaigrette ahead of time?

Absolutely. Prepare it in advance and store in the fridge for up to 5 days.

What can I substitute for coconut sugar?

You can use maple syrup, agave nectar, or any sweetener of your choice.

Do I need to use Dijon mustard?

Dijon adds a tangy depth, but you can substitute with yellow mustard or omit it for a milder taste.

Can I double the recipe?

Yes, this recipe scales up easily. Just maintain the same ratios.

Why did my vinaigrette separate?

Separation is natural; simply shake or whisk to recombine before serving.

Is this dressing good for meal prep?

Yes, it stores well and adds quick flavor to meals throughout the week.

Can I freeze lemon vinaigrette?

It’s not recommended as the texture may change when thawed.

How do I make the dressing less tangy?

Add a bit more olive oil or sweetener to balance the acidity.

Conclusion

This lemon vinaigrette is a fast, fresh, and flavorful addition to your kitchen lineup. With just a few simple ingredients and endless versatility, it’s perfect for dressing salads, drizzling over veggies, or using as a marinade. Once you try it, you’ll never go back to store-bought dressings again.