Mom's Best Recipes
Recipe

Bright Lemon Vinaigrette

A punchy, silky lemon vinaigrette that tastes expensive but takes 5 minutes. Perfect on salads, roasted veggies, grain bowls, and chicken, with a creamy texture from a smart emulsifying trick.

Author By Matt Campbell
4.9
A small glass jar of creamy lemon vinaigrette with lemon zest on top on a wooden cutting board beside a halved lemon and a whisk
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If you have ever had a salad dressing that made you stop mid-bite and look suspiciously at your own kitchen like, How is this so good, it was probably a well-built vinaigrette. This one is my go-to bright lemon vinaigrette that somehow pulls off two things at once: sharp, sunny citrus flavor and that velvety, rich texture you usually only get from restaurant dressings.

The secret is not a blender or a fancy ingredient. It is a simple emulsion move: start with Dijon and a little mayo (optional but highly recommended), then slowly stream in olive oil while whisking like you mean it. You get a glossy dressing that clings to greens, coats roasted vegetables, and makes boring chicken taste like it had a plan.

Pairing ideas: Try it on arugula with Parmesan, drizzled over roasted asparagus and potatoes, tossed into a quinoa bowl, or spooned over grilled chicken or chickpeas.

A whisk emulsifying lemon vinaigrette in a stainless steel bowl with a lemon half nearby

Why It Works

  • Bright and balanced: Fresh lemon juice plus zest gives you real citrus flavor, not just acidity.
  • Velvety texture: Dijon (and a touch of mayo) helps the dressing emulsify so it looks creamy and cohesive.
  • Clings to food: It coats greens, grains, and proteins instead of pooling at the bottom of the bowl.
  • Flexible: Make it garlicky, herby, sweeter, or extra tangy without breaking the base recipe.
  • Accessible ingredients: Everything is pantry and grocery-store friendly.

Pairs Well With

Storage Tips

Refrigerate: Store in a sealed jar or container. If you skip mayo, it keeps well for up to 7 days. If you use mayo, a more conservative window is 4 to 5 days (especially if you are not using commercial pasteurized mayo). Use your best judgment.

Expect thickening: Olive oil firms up in the fridge. Let the dressing sit at room temperature for 10 to 15 minutes, then shake or whisk to bring it back.

Separation is normal: Even a good emulsion can drift over time, especially without mayo. Shake hard for 10 seconds and you are back in business.

Flavor check: Lemon fades a little after day 2 or 3. A tiny squeeze of fresh lemon or pinch of salt wakes it right up.

Common Questions

Can I make this without mayo?

Yes. You can still get a nice, creamy-looking emulsion thanks to Dijon, but it is less stable and may separate faster. That is totally normal. Just shake or whisk before serving. If you want richness without mayo, add 1 tablespoon Greek yogurt (tangy and creamy) or stick with 1 teaspoon honey for balance.

Why does my vinaigrette taste too sharp?

Two common fixes: add a pinch more salt (it rounds acidity) and drizzle in 1 to 2 teaspoons more olive oil. If it still feels aggressive, add 1/2 to 1 teaspoon honey and taste again.

Why did it break or look oily?

This usually happens when the oil goes in too fast or the dressing sits for a while. Whisk in 1 teaspoon Dijon or 1 teaspoon mayo to re-emulsify, then slowly stream in any remaining oil. If it separates later, a quick shake brings it back.

Can I use bottled lemon juice?

You can, but fresh tastes brighter and less flat. If bottled is what you have, skip the zest and consider adding 1 to 2 teaspoons white wine vinegar (optional) to brighten the flavor.

Is this good for meal prep?

Absolutely. It is a weeknight hero. Keep it in the fridge, then use it as salad dressing, a quick marinade, or a finishing sauce for roasted vegetables. If you include mayo, aim to use it a little sooner (see storage notes).

Any dietary notes?

Contains egg if you use mayo. For a vegan version, use vegan mayo or skip it and use maple syrup instead of honey. Optional add-ins may include dairy (Parmesan, yogurt).

I started making versions of this dressing when I got tired of buying bottled vinaigrettes that tasted like they had a meeting about lemon instead of actually using it. The first time I nailed the texture, I felt like I had unlocked a restaurant cheat code. Now I keep a jar in the fridge most weeks, because it turns a random bag of greens and whatever is in the crisper into a real lunch. Also, I love any recipe that rewards you for tasting as you go. This one basically begs for it.