The Easy Homemade Dressing I Always Have in My Fridge

A green salad is among the simplest of vegetable sides, so I don’t blame you if it’s tempting to take the easy way out and reach for a bottled dressing. But if you have a few extra minutes to spare, this homemade lemon vinaigrette will take your salad to a whole new level. This citrusy vinaigrette takes less than 10 minutes to make and you may already have all of the ingredients you need on hand. It has a bright and fresh flavor that you can’t get in a bottled salad dressing, plus it’s got a special ingredient that sets this recipe apart from all of the others.

Why You’ll Love It

• It’s better than anything you can buy. Even expensive bottles of salad dressing taste dull when compared to this lemon vinaigrette. The brightness of fresh lemon zest and juice will take your salad to a whole new level.

• Ground ginger is the secret ingredient. This seasoning adds warm spice that amplifies the lemon flavor.

Key Ingredients in Lemon Vinaigrette

• Lemons: Use both the finely grated zest of a lemon and freshly squeezed juice. Make sure to only grate the yellow, outermost part of the rind as the white pith has a bitter taste.

• Oil: The flavor of olive oil can overpower the citrusy flavor of lemon, so I’ve taken inspiration from Christine’s House Dressing and made a neutral-flavored oil part of the equation.

• Dijon mustard: Adding Dijon mustard adds flavor to the vinaigrette and helps to emulsify the oils and lemon juice.

• Honey: Just 2 teaspoons of honey balances the tartness of the lemon.

• Ground ginger: The ingredient I always add to lemon vinaigrette. Nobody will be able to pinpoint the flavor, but they’ll know if you forget to add it.

How to Make Lemon Vinaigrette

1. Zest and juice the lemons. Use a rasp-style grater, like a Microplane, to finely grate the zest of 1 lemon. Juice the zested lemon plus a second lemon until you have 5 tablespoons of juice. Place the zest and juice in a jar or bowl.

2. Combine the remaining ingredients. Add garlic, Dijon mustard, honey, salt, ground ginger, and black pepper, and shake or whisk to combine. Add the oils and shake until emulsified.

Storage and Make-Ahead Tips

This lemon vinaigrette can be refrigerated in an airtight container, such as a lidded glass jar, for up to 1 week. The vinaigrette will separate during storage, so whisk or shake again before using.

More Homemade Salad Dressings

• Cowboy Dressing

• Feta Vinaigrette

• Ginger Dressing

• Italian Dressing

• Champagne Vinaigrette

Lemon Vinaigrette Recipe

A dash of ginger brightens the lemon flavor.

Prep time 10 minutes

Makes Makes 2/3 cup

Serves 6

Ingredients

• 2 medium lemons

• 1 clove garlic, finely grated

• 1 teaspoon kosher salt

• 2 teaspoons honey

• 1 teaspoon Dijon mustard

• 3/4 teaspoon ground ginger

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup olive oil

• 2 tablespoons neutral oil, such as canola or vegetable

Instructions

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1. Finely grate the zest of 1 medium lemon (about 2 packed teaspoons) into a small jar or bowl. Juice the zested lemon plus a second lemon until you have 6 tablespoons, then add to the jar.

2. Add 1 finely grated garlic clove, 1 teaspoon kosher salt, 2 teaspoons honey, 1 teaspoon Dijon mustard, 3/4 teaspoon ground ginger, and 1/4 teaspoon black pepper. Whisk or seal the jar and shake until combined.

3. Add 1/4 cup olive oil and 2 tablespoons neutral oil. Whisk or seal the jar and shake until combined and emulsified.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 1 week. Rewhisk or shake before using.

Further Reading

Why People Are Ditching Their Seltzer After a Disturbing Study

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Do Water Filters Really Work — And Which Ones Are the Best?