Some recipes aren’t just delicious—they’re deeply personal. For me, the best lemon vinaigrette will always be a taste of home, of family, and of the slow, golden afternoons we spent cooking together. My grandmother, Nonna Lucia, used to keep a large glass jar of this lemony dressing in the fridge. She would pluck fresh herbs from the windowsill garden and whisk the vinaigrette in her favorite ceramic bowl, passing it to us for a taste with a wink and a smile.
I remember watching the sunlight catch the olive oil as she poured it into the mixture, forming golden ribbons that swirled into a fragrant, tangy emulsion. There was always a crisp green salad on the table, lightly dressed in her signature vinaigrette—never too much, just enough to kiss the leaves and elevate their natural flavor. Whether we were enjoying a hearty grain bowl or grilled lamb skewers, this dressing pulled everything together.
This isn’t just a recipe—it’s a ritual. One that’s been passed from generation to generation, perfect for brightening up your everyday meals or impressing guests with something timelessly simple and deeply satisfying.

Why You’ll Love This Recipe
- Vibrant and Balanced: The freshness of lemon pairs beautifully with the rich olive oil, making every bite lively and light.
- Quick and Easy: Takes only 5 minutes from start to finish, using ingredients you likely already have.
- Customizable: Add your favorite herbs or adjust the seasoning to suit your palate.
- Healthy and Clean: A wholesome dressing without preservatives, ideal for clean eating or whole-food diets.
- Multi-Use Marvel: Perfect not just for salads, but also as a marinade, a drizzle over roasted vegetables, or a dip for warm crusty bread.

The Best Lemon Vinaigrette
Description
Some recipes aren’t just delicious—they’re deeply personal. For me, the best lemon vinaigrette will always be a taste of home, of family, and of the slow, golden afternoons we spent cooking together. My grandmother, Nonna Lucia, used to keep a large glass jar of this lemony dressing in the fridge. She would pluck fresh herbs from the windowsill garden and whisk the vinaigrette in her favorite ceramic bowl, passing it to us for a taste with a wink and a smile.
I remember watching the sunlight catch the olive oil as she poured it into the mixture, forming golden ribbons that swirled into a fragrant, tangy emulsion. There was always a crisp green salad on the table, lightly dressed in her signature vinaigrette—never too much, just enough to kiss the leaves and elevate their natural flavor. Whether we were enjoying a hearty grain bowl or grilled lamb skewers, this dressing pulled everything together.
This isn’t just a recipe—it’s a ritual. One that’s been passed from generation to generation, perfect for brightening up your everyday meals or impressing guests with something timelessly simple and deeply satisfying.
Ingredients
¼ cup (60 ml) fresh lemon juice (about 1 medium lemon)
1 small clove garlic, finely minced
1 teaspoon Dijon mustard
½ teaspoon honey or maple syrup
¼ cup (60 ml) fresh herbs (e.g. parsley, basil, or dill), finely chopped
½ cup (120 ml) extra-virgin olive oil
¼ teaspoon salt (adjust to taste)
⅛ teaspoon freshly ground black pepper (or to taste)
Instructions
-
Start with citrus. Pour the fresh lemon juice into a mixing bowl. There’s something instantly uplifting about that initial burst of citrus in the air—like a sunny morning captured in scent.
-
Whisk the base. Add the minced garlic, Dijon mustard, honey (or maple syrup), salt, and pepper. Stir gently to let the flavors meld. Each of these elements has its role: mustard adds creaminess and depth, garlic gives a savory punch, and sweetener balances the tartness.
-
Emulsify with olive oil. Slowly drizzle in the olive oil while whisking constantly. This is the magic moment—when everything begins to bind and turn into a smooth, glossy vinaigrette. If you’re using a mason jar, you can also seal the lid tightly and shake vigorously.
-
Add fresh herbs. Stir in your herbs of choice. I often reach for parsley or basil in summer, but dill or chives can add a subtle oniony kick that’s perfect in spring.
-
Taste and adjust. This is where the vinaigrette becomes yours. Add a little more lemon if it needs brightness, or a dash of oil to soften the tang.
-
Chill (or serve immediately). Let it rest in the fridge for 15–30 minutes if you have time—this allows the garlic and herbs to infuse even more flavor. Give it a final whisk or shake before serving.
Notes
You can easily double or triple this recipe for weekly meal prep. It stays fresh for a full week and makes any salad instantly more exciting. Use it as a marinade for grilled chicken or lamb, or drizzle over cooked quinoa and roasted vegetables for a quick power bowl.
INGREDIENTS YOU’LL NEED

- ¼ cup (60 ml) fresh lemon juice (about 1 medium lemon)
- 1 small clove garlic, finely minced
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- ¼ cup (60 ml) fresh herbs (e.g. parsley, basil, or dill), finely chopped
- ½ cup (120 ml) extra-virgin olive oil
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon freshly ground black pepper (or to taste)
HOW TO MAKE THE BEST LEMON VINAIGRETTE
STEP‑BY‑STEP INSTRUCTIONS
- Start with citrus. Pour the fresh lemon juice into a mixing bowl. There’s something instantly uplifting about that initial burst of citrus in the air—like a sunny morning captured in scent.
- Whisk the base. Add the minced garlic, Dijon mustard, honey (or maple syrup), salt, and pepper. Stir gently to let the flavors meld. Each of these elements has its role: mustard adds creaminess and depth, garlic gives a savory punch, and sweetener balances the tartness.
- Emulsify with olive oil. Slowly drizzle in the olive oil while whisking constantly. This is the magic moment—when everything begins to bind and turn into a smooth, glossy vinaigrette. If you’re using a mason jar, you can also seal the lid tightly and shake vigorously.

- Add fresh herbs. Stir in your herbs of choice. I often reach for parsley or basil in summer, but dill or chives can add a subtle oniony kick that’s perfect in spring.
- Taste and adjust. This is where the vinaigrette becomes yours. Add a little more lemon if it needs brightness, or a dash of oil to soften the tang.
- Chill (or serve immediately). Let it rest in the fridge for 15–30 minutes if you have time—this allows the garlic and herbs to infuse even more flavor. Give it a final whisk or shake before serving.
HELPFUL TIPS
- Use high-quality olive oil for the best taste—it makes a huge difference in a simple recipe like this.
- Whisking tip: For a creamier texture, whisk in the oil slowly and steadily.
- Flavor boosters: Add a pinch of crushed red pepper flakes for heat, or a splash of lemon zest for extra brightness.
- Don’t overdo it on the garlic—it should accent, not overpower, the lemon.

DETAILS
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About ¾ cup (6–8 servings)
- Category: Salad Dressing
- Method: Whisking/Emulsifying
- Cuisine: Mediterranean / Global
- Diet: Vegan (if using maple syrup), Gluten-Free, Dairy-Free, Whole30-friendly
NOTES
You can easily double or triple this recipe for weekly meal prep. It stays fresh for a full week and makes any salad instantly more exciting. Use it as a marinade for grilled chicken or lamb, or drizzle over cooked quinoa and roasted vegetables for a quick power bowl.

NUTRITIONAL INFORMATION (Per 2 Tbsp)
- Calories: ~130
- Fat: ~14 g
- Saturated Fat: ~2 g
- Carbohydrates: 1–2 g
- Sugars: ~1 g
- Protein: 0 g
- Sodium: ~50 mg
FREQUENTLY ASKED QUESTIONS
How do you make lemon vinaigrette salad dressing?
To make lemon vinaigrette, whisk together fresh lemon juice, olive oil, Dijon mustard, and a pinch of salt and pepper. For extra flavor, add a touch of honey or minced garlic. Shake or whisk until emulsified, then drizzle over your favorite salad.
How to make a Gordon Ramsay vinaigrette?
Gordon Ramsay’s vinaigrette combines Dijon mustard, fresh lemon juice, and olive oil, whisked until smooth. He often adds a touch of sugar, chopped shallots, and herbs like parsley or chives for extra depth. Adjust seasoning to taste and serve fresh.
What are the three ingredients in lemon vinaigrette?
The basic lemon vinaigrette includes lemon juice, olive oil, and Dijon mustard. This trio creates a bright, tangy dressing that’s perfect for greens, grains, or roasted vegetables.
How to make lemon vinaigrette less bitter?
To reduce bitterness, balance lemon vinaigrette with a bit of honey or maple syrup. You can also mellow it by using a lighter olive oil and adding a small splash of orange juice for a sweeter citrus note.
STORAGE INSTRUCTIONS
Store in a mason jar or any glass container with a tight lid. It will keep in the fridge for up to one week. If the olive oil solidifies when cold, let it sit at room temperature for 10 minutes, then shake or whisk before serving.

Related Recipes
If you liked this bright and zesty vinaigrette, you’ll definitely enjoy these other homemade favorites:
- Bright and Zesty: Homemade Citrus Salad Dressing
- Easy Dijon Vinaigrette
- Zesty Lemon Vinaigrette Dressing
- Homemade Lemon Vinaigrette
Conclusion
The best lemon vinaigrette isn’t just a dressing—it’s a story in a jar. It’s the scent of citrus in a summer kitchen, the sound of laughter over a shared meal, and the taste of tradition passed down through generations. Whether you’re dressing a crisp garden salad, marinating tender cuts of lamb, or adding brightness to roasted veggies, this vinaigrette is your go-to. Simple, soulful, and always satisfying—it’s the little jar of sunshine every kitchen needs.