this light Lemon vinaigrette An easy way to brighten up any salad with a hint of dijon and thyme. A sprinkle of spicy red pepper flakes makes this an irresistible 5-minute dressing or marinade!
Why you'll love this lemon vinaigrette recipe
You'll never go back to store-bought dressings after you try this garlicky lemon vinaigrette.
- Beginner-friendly. You just whisk the ingredients together for a tangy, homemade dressing.
- A little cleanliness. All you need to make this recipe is a bowl.
- Better than store bought. Adjust sweetness, tang and heat to taste. Also the dressing has no strange ingredients.
- quickly It's ready in 5 minutes!
What you will need
Sweet honey balances the tang of mustard and lemon. Scroll down to the recipe card at the bottom of the post for exact amounts.
- Dijon Mustard – Stone-ground mustard is great for this. Avoid American yellow mustard.
- honey – Feel free to use maple syrup or agave nectar instead.
- Stay red chili- Red pepper is a good swap.
- Thyme – You can use dry or fresh.
- garlic- I love fresh garlic and garlic paste. Garlic powder can make the dressing grainy.
- salt – Kosher salt is best.
- Lemon Juice – If you are using lime juice, reduce the amount by half.
- olive oil – You can use virgin or extra virgin.
How to Make Lemon Vinaigrette
There's no excuse to go back to store-bought dressing once you've tried this 5-minute lemon vinaigrette. Scroll to the bottom of the post for the full recipe card.
- Mix it up. Whisk all dressing ingredients in a bowl until smooth. Set aside until ready to serve.
Tips and variations
Smoked paprika And spicy ginger can add depth to this simple lemon vinaigrette.
- Do it honey-mustard style. Reduce the amount of lemon juice to 2 tbsp. Prepare the recipe as usual for a sweeter, less tangy mix, such as a honey-mustard dressing.
- Emulsify it. Blend the ingredients together until the oil no longer separates from the mustard. The dressing should be slightly thick and pale yellow in color.
- Add more aroma. Stir 1/2 tablespoon finely chopped (or chopped) ginger and 1 small, finely chopped shallot into the dressing for a strong aroma.
- Add spices. Mix in 1 teaspoon smoked paprika and 1/2 teaspoon herbes de Provence for added depth.
- Turn on the heat. Add more red pepper flakes to taste. You can also use chili or chili oil to spice up the dressing a bit.
How to use Lemon Vinaigrette Dressing
You can use this lemon vinaigrette to brighten up your favorite salad like I do Tomato Panzanella Salad or Simple Arugula Salad. It's a good dressing for me Cilantro Lime Quinoa with Black Beans And Chicken Shawarma Bowl. It's also a great marinade for poultry. Try it with me Air Fryer Chicken Breast, Grilled whole chicken And Roasted Chicken with Lemon Garlic Butter.
Proper storage
Some always come in handy for salads or a quick marinade to keep on hand.
- Counter: Store it in an airtight jar or container, away from direct heat, for up to 2 days.
- Fridge: Store it in a mason jar (airtight) for up to 10 days.
More homemade dressings to try
description
This 5-Minute Lemon Vinaigrette with Garlic, Mustard, and Honey is an easy dressing to whip up and have on hand.
- Add all ingredients to a medium sized bowl and whisk together until fully combined.
