Lemon Garlic Vinaigrette Dressing

This bright and zesty lemon vinaigrette is the recipe I reach for when I want to wake up any salad or roasted vegetable dish. With just a handful of ingredients and a few minutes of work, you can bring restaurant-quality flavor to your kitchen. I love how this dressing transforms basics like leafy greens or simple chickpeas into something special.

The first time I tried this with roasted carrots my entire family finished the tray before it hit the table. We now keep a mason jar in the fridge at all times because it brightens up even simple dishes.

Ingredients

• Fresh lemon juice: brings lively acidity and a clean citrus zip to the dressing
• Grated garlic clove: adds savory kick but is mild when used fresh and fine
• Dijon mustard: helps emulsify the vinaigrette and brings subtle heat Try to buy a good quality Dijon for best flavor
• Sea salt: rounds out the flavors and ties everything together
• Freshly ground black pepper: wakes up the acid tang and brings a touch of bite Use coarse ground if possible
• Honey or maple syrup: softens the acid and rounds out the flavor so the vinaigrette is not sharp Optional but worth adding for balance Use pure honey or syrup for cleanest taste
• Extra virgin olive oil: gives body richness and fruitiness Pick a fresh high quality olive oil for the best flavor
• Fresh or dried thyme: is optional but adds an earthy herbal note Choose fresh sprigs if available

Instructions

Whisk the Base:

Combine lemon juice grated garlic Dijon mustard sea salt black pepper and honey if using in a small bowl. Whisk thoroughly so the mustard and honey are well dissolved and the mixture looks uniform. This creates a strong flavor foundation.

Emulsify the Dressing:

Slowly drizzle extra virgin olive oil into the bowl while whisking quickly and steadily. You want the oil to incorporate into the citrus mixture so it looks a bit thicker and slightly creamy. If you stop too early the dressing may separate so keep whisking until the oil disappears.

Adjust to Taste:

Taste your vinaigrette and decide if it needs a touch more olive oil to soften the tang. If it is too tart add more oil a spoonful at a time whisking constantly.

Add Thyme and Store:

If you like add thyme and whisk to blend. Season with another pinch of salt or pepper as needed. Use immediately or transfer to a mason jar. Store in the fridge for up to one week.

My favorite part is using really fresh lemons for maximum brightness. Once when I made this for a family barbecue my uncle poured it over grilled shrimp and everyone asked for the recipe so now it is our summer staple.

Storage Tips

This vinaigrette keeps well for about one week in a sealed glass jar in the fridge. The olive oil may look cloudy or solidify when cold. Just let the jar sit out on the counter for a few minutes and give it a good shake before using. I like to make a double batch and use it all week.

Ingredient Substitutions

You can use limes instead of lemons for a slightly different twist or half lemon and half red wine vinegar for even more zing. Fresh oregano or basil can stand in for thyme. If you need it sweeter try agave nectar in place of honey or maple syrup. For a spicier vinaigrette add a pinch of crushed red pepper.

Serving Suggestions

This lemon vinaigrette is perfect for classic leafy salads especially those with arugula spinach or kale. It is also fantastic drizzled on grilled fish chicken or roasted broccoli. I love tossing it with still-warm potatoes for a quick potato salad. It even makes a delicious dip for crusty bread.

Cultural and Seasonal Context

Vinaigrettes like this are a classic in Mediterranean and French kitchens. Lemon gives a fresh sunshiny touch that works year round but it is especially good in spring and summer with market produce. In winter this dressing wakes up root vegetables and hearty grains.

Seasonal Adaptations

Add finely chopped chives for a spring touch Stir in minced basil during summer for herbal lift Use rosemary or sage for a richer autumn twist

Success Stories

A friend of mine added this vinaigrette to cooked quinoa and roasted vegetables for a potluck and it disappeared in minutes. Someone else mixed a spoonful into mayo for a tangy sandwich spread. Let your creativity lead you.

Freezer Meal Conversion

I do not recommend freezing this dressing as it can separate and lose flavor when thawed. Instead make a fresh batch as needed. If you are meal prepping salads for the week store the vinaigrette in small jars separately and mix in just before serving to keep your greens crisp.

This simple vinaigrette brightens up everyday meals and keeps well for quick salads all week. Give it a try and taste the freshness yourself.

Common Recipe Questions

→ Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor and brightness, but bottled juice can be substituted if needed. Adjust to taste, as bottled juice may be more tart.

→ What can I use instead of Dijon mustard?

Grainy or yellow mustard can be used in place of Dijon for a milder or tangier profile. Adjust the amount to balance the acidity.

→ How can I make the dressing less tangy?

Add more olive oil and a little sweetness with honey or maple syrup to mellow the sharp lemon notes and achieve your desired taste.

→ How long will the dressing keep?

Stored in the refrigerator, this vinaigrette stays fresh for up to one week. Let it warm and shake before using to remix the ingredients.

→ Is thyme necessary?

Thyme is optional and adds an herbal note. Leave it out or try other herbs like basil or oregano to personalize the flavor.

→ Can I make this without honey?

Yes, the sweetness is optional. Omit or use maple syrup for a different hint of flavor, or skip entirely for a sharper vinaigrette.