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Lemon Vinaigrette Dressing

Lemon vinaigrette dressing with a bright lemon base and a silky, pourable texture made by whisking until emulsified. Tangy, savory, and ready to dress greens with a vivid citrus finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dressing ingredients
  • 3 tbsp lemon juice Fresh for best flavor; bottled is fine.
  • 1 tbsp Dijon mustard Helps emulsify and adds tang.
  • 1 tsp honey Balances the tartness.
  • 1 tsp kosher salt Season to taste; adjust at the end.
  • 0.5 tsp black pepper Freshly ground preferred.
  • 6 tbsp olive oil Use extra-virgin for a more aromatic dressing.
  • 0.5 tsp lemon zest Adds a concentrated citrus aroma.
  • 2 tbsp red wine vinegar For classic vinaigrette tang.

Equipment

  • 1 stand mixer

Method
 

Whisk the vinaigrette
  1. Combine lemon juice, Dijon mustard, honey, salt, pepper, lemon zest, and red wine vinegar in a bowl. Whisk vigorously until fully smooth, with no mustard streaks visible.
  2. Stream in olive oil while whisking continuously until the mixture turns lighter in color and thickens slightly. Stop when it looks glossy and emulsified with a pourable consistency.
Taste and serve
  1. Taste the vinaigrette and adjust salt, pepper, or honey to balance tartness and sweetness. Serve immediately or chill for up to 3 days for best flavor.

Notes

Pro tip: if the vinaigrette looks separated, whisk again (or blend briefly) until it emulsifies. Store in a sealed container in the refrigerator for up to 3 days; shake or re-whisk before using. Freezing is not recommended because oil separation can worsen after thawing. For a dairy-free option, ensure honey and mustard are dairy-free (most are).