5-Minute Lemon Vinaigrette (Restaurant Quality)
This easy lemon vinaigrette is bright and zippy. It’s the perfect silky-smooth restaurant quality dressing to use on any salad. Made with fresh lemon juice and garlic, it comes together in 5-minutes and is emulsified using just a whisk and bowl.
There’s nothing worse than a vinaigrette that’s split into two sections (half oil and half everything else). Everyone knows the disappointment of dressing your salad with a thick layer of oil before realizing the sauce hasn’t been properly mixed.
The secret to a good restaurant-quality vinaigrette is whisking the sauce until it emulsifies.
What does this look like? Your dressing should be thick enough to coat the back of a spoon and light, but still creamy smooth in texture. More on how to achieve this later!
This bright and zesty lemon vinaigrette is one of my favorites because it’s easy to throw together in minutes and goes well with just about any salad. I’ve used it this chickpea salad, on ensalada verde (a classic green salad), as a dip for freshly cut veggies, and in many other ways.
Like most of my go-to dressing recipes, it’s incredibly easy to make, requiring only a whisk and a bowl.
If you’re into the creamy smooth texture here, be sure to check out two more of my favorite dressings: tahini dressing and cilantro lime sauce.
A Short Grocery List
Find the full ingredient list with exact quantities in the recipe card below.
- fresh lemons
- garlic
- dijon mustard
- salt
- pepper
- olive oil
You can also add a half teaspoon of lemon zest to add depth to the citrusy flavor.
Keep in mind that this recipe is a great base to build off of. Feel free to add your favorite herbs, honey or other types of citrus juice to mix it up.
How to Make this Vinaigrette
Tip: Make sure to taste the dressing once emulsified to see if you’d like to add more salt, pepper, oil, or lemon juice.
How to Emulsify (Tips for a Creamy Smooth Dressing)
Emulsify is basically a fancy word for creamy smooth. Specifically, it refers to a creamy smooth sauce with oil.
It might sound like a complicated culinary technique, but it’s usually quite easy to achieve, without any fancy tools.
The secret for emulsifying this lemon dressing is just whisking the dressing while drizzling in the olive oil. From there, we will continue to whisk until you can run your finger across the back of the spoon and create a gap that lingers.
This vinaigrette isn’t as thick as dressings like this tahini sauce or chipotle vinaigrette, but it’s should still emulsify.
If for some reason your vinaigrette separates in the fridge, don’t worry. Like most store-bought dressings, a quick shake of the jar should mix things up well, returning you to a creamy smooth texture.
Where to Use Lemon Dressing
Part of what makes this vinaigrette special is how truly all-purpose it is. You can use it on just about any salad, grain bowl, as an easy sauce in sandwiches, or even as a dip for veggies!
Here are some ideas:
Storage
Because of the fresh ingredients (lemon juice and garlic) used in this recipe, I only recommend storing this lemon vinaigrette in the fridge for 3-4 days.
Make sure to store in an air tight container or jar and shake well to re-emulsify before using.
More Tasty Sauces & Vinaigrettes
Enjoy,
5-Minute Lemon Vinaigrette (Restaurant Quality)
- Prep Time: 1 minute
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Dressing, Vinaigrette, Sauce
- Method: Whisked
- Cuisine: American, Mediterranean, Spanish
- Diet: Vegan
Description
This easy lemon vinaigrette is bright and zippy. It’s the perfect silky-smooth restaurant quality dressing to use on any salad. Made with fresh lemon juice and garlic, it comes together in 5-minutes and is emulsified using just a whisk and bowl.
Ingredients
- 1/3 cup lemon juice, about 2 fresh lemons, juiced
- 1 garlic clove, grated
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- optional: 1/2 tsp lemon zest
- 1/2 cup olive oil
Instructions
- Whisk together everything except the oil. In a bowl combine the lemon juice, grated garlic, mustard, salt, and pepper. Add the lemon zest here, if using. Whisk together well.
- Whisk in the oil. Drizzle in the olive oil while continuing to whisk. Keep whisking until the sauce emulsifies and looks silky smooth. Enjoy!
Notes
- How to know when the dressing is ready? You should be able to drag your finger across the back of a spoon dipped in the dressing and create a line.
- Make sure to taste the dressing once emulsified to see if you’d like to add more salt, pepper, oil, or lemon juice.
- You can also add a half teaspoon of lemon zest to add depth to the citrusy flavor.
