Lemon Vinaigrette

Pro tips

• Blend on high speed for 30–45 seconds until the dressing emulsifies and turns pale; over-blending can break the emulsion.
• Use fresh lemon juice squeezed immediately before blending for the brightest flavor and acidity.
• Start with half the olive oil, blend, then drizzle the rest in slowly while blending to achieve a stable emulsion.
• Taste and adjust seasoning before serving; the salt and honey balance the lemon acidity.

Substitutions

• Olive oil → neutral oil like grapeseed or vegetable oil (lighter flavor, higher smoke point)
• Honey → Dijon mustard or maple syrup (adds tang and helps emulsify)
• 2 cloves garlic → 1 clove (less intensity) or 3 cloves (bolder flavor)
• Shallot → red onion, white onion, or omit entirely (skip for softer, less sharp flavor)

Storage & make-ahead

Store in an airtight glass jar in the refrigerator for up to 5 days. Shake vigorously before each use as the dressing will separate.

Equipment

blender

Can I make lemon vinaigrette without a blender?

Yes. Whisk the lemon juice, minced garlic, and shallot together, then slowly drizzle in olive oil while whisking constantly until emulsified.

How long does homemade lemon vinaigrette keep?

Store in an airtight glass jar in the refrigerator for up to 5 days. The dressing may separate; shake before serving.

What can I substitute for shallot in this vinaigrette?

Use finely minced red onion (use less as it's sharper) or skip it entirely for a simpler lemon-garlic dressing.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is preferred for brighter flavor, but bottled works in a pinch; use about 3 tablespoons.

Is this vinaigrette dairy-free and vegan?

Yes, this recipe contains no animal products and is naturally vegan and dairy-free.