You have to hear how this lemon vinaigrette dressing came to be. It was one of those crazy hot Saturdays, you know the kind? My friends texted “we’re coming over!” and my immediate thought was, “Oh no. The salad.” I had nothing. Nada. My fridge door swung open to reveal a sad, empty shelf where the dressing should be. I was picturing myself serving a bowl of dry, crunchy lettuce. The horror! In a sheer moment of what-have-I-got-to-lose, I grabbed a lemon that was honestly looking a little tired, some olive oil, and that jar of Dijon mustard that’s been in the door forever. I threw it all in a jar, gave it a shake, and braced myself. And… whoa. It was actually good. Like, really good. Of course, I couldn’t stop there. I’ve probably tweaked it a hundred times since then to get it just right. This is the one. The recipe that makes people think I’m a kitchen genius.

What to Grab (You Probably Have It All)

For real, no need to run to the store. This is all basic stuff you’ve likely got shoved in a cupboard somewhere.

Extra Virgin Olive Oil: About a half a cup. And yeah, the good stuff really does make a diff, but honestly? Use what you got!
Fresh Lemon Juice: You’ll need a quarter cup. That’s usually two regular lemons. Please, for the love of all that is good, use a real lemon, not that squeezy plastic thing. It’s just not the same vibe.
Dijon Mustard: Two little teaspoons. This is the secret agent that makes everything get creamy and stay together. Don’t skip it!
Honey or Maple Syrup: A teaspoon or two. I just kind of drizzle it in until it feels right. Depends on how zippy your lemons are.
Garlic: Just one small clove, chopped up super, super fine. If you’re not into that raw garlic kick, a pinch of garlic powder will do the trick. No judgment here.
Salt & Pepper: About a half teaspoon of fine sea salt and a quarter teaspoon of black pepper. The freshly ground stuff is best!
Fresh Herbs (If You’re Feeling It): When I have fresh parsley or chives, I’ll chop up a tablespoon and throw ’em in. Makes you feel extra fancy with zero extra effort.

How Long’s This Gonna Take? (Spoiler: No Time at All)

Everyone thinks making dressing from scratch is this big, complicated thing. It’s not. I swear you’ll spend more time trying to find a clean jar than you will making this.

Getting Stuff Ready: 5 minutes, tops. And that’s if you’re moving slow.
Mixing it Up: Literally 2 minutes. Maybe less if you shake with enthusiasm.
Total Time: You’re looking at under 7 minutes from start to finish. It’s my “oh-crap-I-forgot-dressing” miracle.

Okay, Let’s Make Some Magic

Ready? This is going to be so painless, you’ll wonder why you ever bought dressing in a bottle.

Step 1: The Jar

First, find a jar with a lid that won’t betray you and leak everywhere. A mason jar is perfect. I have a designated “dressing jar” at this point. Squeeze your lemon juice right in there, then scoop in the Dijon mustard. Just give it a little swirl. Think of it as them getting to know each other before the party starts.

Step 2: The Flavor Crew

Alright, in goes the rest of the gang. Drizzle in your honey or maple, dump in the tiny garlic bits, the salt, the pepper, and the herbs if you’re using them. No real science here, just get it all in the jar.

Step 3: SHAKE IT!

This is the fun part. Pour your olive oil into the jar. Screw that lid on TIGHT. Like, really tight. Now, just shake it. Shake it hard! For like, 30 seconds. Put on some music! You’ll see the oil and lemon juice that were separated just magically come together into this beautiful, creamy, dreamy lemon vinaigrette dressing. It’s so satisfying to watch. If you’re using a bowl, you gotta whisk like a maniac with one hand while you drizzle the oil in with the other. The jar is just so much easier.

Step 4: The Official Taste Test

This is the most critical mission. You have to taste it. Don’t just assume it’s perfect (even though it probably is). Dip a piece of lettuce in it, or a carrot, or your finger. Does it make you happy? Does it need a little more salt? A bit more sweetness to cut the tang? Go for it. Make it YOUR perfect dressing.

Recipes You May Like

Don’t Just Stick It on a Salad (Though, You Should)

This stuff is my secret weapon for SO much more than just greens. Seriously, try it.

The Obvious Use: It will make any salad, even a sad bag of pre-mixed greens, taste incredible. This is its calling card, for sure.
Awesome Grain Bowls: You know how quinoa can be kinda… blah? Not with this. Drizzle it over any grain bowl. My family goes nuts for it on rice with roasted broccoli and chickpeas.
The Easiest Marinade: Trust me on this one. Marinate some chicken or fish in this for 30 minutes before you cook it. It is SO GOOD. All the flavor soaks right in.
Veggie Glow-Up: Toss this with roasted asparagus, green beans, or potatoes right after they come out of the oven. The warm veggies soak up the dressing and it’s just… chef’s kiss.
Better Pasta Salad: Forget that heavy, gloopy stuff. This is THE dressing for a light, fresh pasta salad in the summer. It keeps everything bright and delicious.

Why I’m Basically This Recipe’s #1 Fan

Look, I’m not being dramatic when I say I have a jar of this lemon vinaigrette dressing in my fridge at all times. It’s my ride-or-die. It’s that little bit of homemade goodness that makes me feel like I’ve got things handled, even on chaotic weeknights. It tastes like sunshine, and it makes everything better. Plus, I love knowing it’s just oil, lemon, and spices—no weird ingredients I can’t pronounce. It’s the one recipe I give to everyone because it’s a tiny bit of effort for a massive flavor payoff.

Okay, your turn! Go. Make it. I’m telling you, it’s worth it. Then run back here and tell me all about it in the comments. I seriously want to know what you think!

Yield: 6

lemon vinaigrette dressing

An incredibly easy and quick homemade lemon vinaigrette. So fresh and zesty it beats the store-bought stuff any day. Perfect for salads or marinades!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

½ cup Extra Virgin Olive Oil
¼ cup Fresh Lemon Juice (from about 2 lemons)
2 teaspoons Dijon Mustard
1-2 teaspoons Honey or Maple Syrup
1 small clove Garlic, minced
½ teaspoon Fine Sea Salt
¼ teaspoon Freshly Ground Black Pepper

Instructions

Step 1:

Grab a jar with a good lid first thing. Pour in your fresh lemon juice and the dijon mustard and just give it a little swirl to get them mixed up.

Step 2:

Now just drizzle in your honey or maple syrup. Add the minced garlic the salt and the pepper. If you got fresh herbs toss them in here too.

Step 3:

Okay time for the magic. Pour the olive oil into the jar screw the lid on super tight and just shake it really good for like 30 seconds. You'll see it get all creamy.

Step 4:

The most important part. Give it a taste. Dip a piece of lettuce or just use your finger. Does it need anything else? More salt? Another squeeze of lemon? You decide.

Notes

Notes 1:

seriously just use a jar with a lid. it is way easier than getting a bowl and whisk dirty and the cleanup is nothing.

Notes 2:

every lemon is different so dont be afraid to add a little more honey if yours is super tart. make it taste good to you.

Notes 3:

this is a killer marinade for chicken or fish. just let the meat chill in it for maybe 30 minutes before you cook it. awesome flavor.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 179Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 222mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

There are no reviews yet. Be the first one to write one.

Spread the love