Can I make lemon vinaigrette ahead of time?

Yes, lemon vinaigrette can be made up to 5–7 days in advance. Store it in an airtight jar in the refrigerator. If the olive oil solidifies slightly, allow it to come to room temperature and shake or whisk before using. For food safety, don’t exceed 7 days, especially with fresh garlic in the mix.

Why is my lemon vinaigrette separating?

Separation is natural in vinaigrettes. The olive oil and lemon juice don’t mix permanently unless emulsified. To prevent this, whisk vigorously or use Dijon mustard to help bind the ingredients. Blending it with an immersion blender can also create a creamier, more stable texture.

What can I use lemon vinaigrette on besides salad?

This versatile dressing isn't limited to leafy greens. Drizzle it over grain bowls, roasted vegetables, or bean salads. It also makes a delicious marinade for tofu or tempeh and can even be used as a bright, tangy dip for crusty bread or raw veggies.

Lemon Vinaigrette Recipe – Fresh, Easy & Better Than Store-Bought!

Name: Lemon Vinaigrette Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mediterranean
Ingredients: 2 tbsp lemon juice: Provides bright, fresh acidity.; 2 tsp Dijon mustard: Adds tangy depth and helps emulsify the dressing.; 1 clove garlic, minced or pressed: Brings a savory kick.; 1/2 tsp coconut sugar (or sweetener of choice): Balances the acidity with a touch of sweetness.; 3/8 tsp sea salt (adjust to taste): Enhances all the flavors.; Black pepper to taste: Adds mild heat and flavor.; 1 tbsp chopped chives: Introduces freshness and a mild onion note.; 3 1/2 tbsp (45g) extra-virgin olive oil: Adds body and richness.; 1 1/2 tbsp water (optional, if blending): Lightens the texture when blended.

Description

This quick and zesty lemon vinaigrette is a vibrant homemade salad dressing made with fresh lemon juice, Dijon mustard, garlic, and herbs. Perfect for salads, roasted vegetables, and grain bowls, this healthy and versatile vinaigrette is ready in just 5 minutes and is naturally vegan and gluten-free.

Ingredients

Scale

2 tbsp lemon juice: Provides bright, fresh acidity.
2 tsp Dijon mustard: Adds tangy depth and helps emulsify the dressing.
1 clove garlic, minced or pressed: Brings a savory kick.
1/2 tsp coconut sugar (or sweetener of choice): Balances the acidity with a touch of sweetness.
3/8 tsp sea salt (adjust to taste): Enhances all the flavors.
Black pepper to taste: Adds mild heat and flavor.
1 tbsp chopped chives: Introduces freshness and a mild onion note.
3 1/2 tbsp (45g) extra-virgin olive oil: Adds body and richness.
1 1/2 tbsp water (optional, if blending): Lightens the texture when blended.

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Instructions

In a small jar or mug, combine the lemon juice, Dijon mustard, minced garlic, coconut sugar, salt, pepper, and chopped chives.
Whisk the ingredients together until fully combined.
Slowly drizzle in the olive oil while continuously whisking until the mixture is emulsified.
For a creamier version, use an immersion blender and blend until smooth. Add up to 1 1/2 tbsp of water to lighten the texture.
Taste and adjust seasonings — more salt, lemon, or sugar as needed.
Use immediately or store in a sealed container in the refrigerator for up to 7 days.

Notes

Use only fresh lemon juice — bottled juice won’t deliver the same vibrant flavor.
Store the vinaigrette in the fridge, and bring it to room temperature before using if the oil solidifies.
Adjust oil-to-lemon ratio depending on your preferred acidity level.
Let the dressing sit for 30–60 minutes for better flavor infusion.
Blending creates a thicker, creamier dressing that adheres better to greens.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Dressing
Method: Whisking / Blending
Cuisine: Mediterranean

Nutrition

Serving Size: 2 tbsp
Calories: 114
Sugar: 1g
Sodium: 248mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg