Lemon-Olive Oil Vinaigrette

Name: Lemon-Olive Oil Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: 90 ml olive oil; 45 ml lemon juice; 1 tsp prepared mustard; 1 clove garlic, finely grated; ½ tsp salt; ¼ tsp black pepper; ½ lemon zest, finely grated zest of ½ lemon (optional); 1 tsp honey (optional)

Vegetarian

An everyday dressing of olive oil, fresh lemon, a little mustard and garlic — shaken in a jar in a minute.

Lemon-Olive Oil Vinaigrette is a Mediterranean sauce, ready in about 5 minutes and made with olive oil and lemon juice. It serves 8 and is rated beginner to cook.

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Prep: 5 min
Cook: 0 min
Total: 5 min
Serves: 8
Level: Beginner
Calories: 93

Ingredients

8 servings (about 2 tbsp each)

90 ml Olive oil (opens in a new tab)Extra virgin.
45 ml Lemon juice (opens in a new tab)From about 1 large lemon.
1 tsp (5 g) Prepared mustard (opens in a new tab)Dijon; helps the dressing emulsify.Contains mustard
1 clove (4 g) Garlic (opens in a new tab), finely grated
½ tsp (3 g) Salt (opens in a new tab)
¼ tsp (0.5 g) Black pepper (opens in a new tab)
½ (3 g) Lemon zest (opens in a new tab), finely grated zest of ½ lemon (optional)
1 tsp (7 g) Honey (opens in a new tab) (optional)Swap: Maple syrup

Equipment

Method

1
Step 1
Put the lemon juice (opens in a new tab), mustard, garlic (opens in a new tab), salt, pepper (opens in a new tab) and lemon zest (opens in a new tab) (and honey (opens in a new tab), if using) in a jam jar.
- 2 min
2
Step 2
Add the olive oil (opens in a new tab), screw on the lid and shake hard for 20 seconds until creamy and emulsified.
- 1 min
3
Step 3
Taste on a lettuce leaf and adjust the salt or lemon. Shake again just before using.
- 1 min

About this dish

Origin: Not attributed to one place · Origin uncertainA modern, everyday preparation with no single place of origin.
Dish: Sauces · Condiments, chutneys & relishes
Cooking method: No-cook, Whipped
Taste: citrusy, tangy, fresh
Diet: Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Without the optional extras: Vegan, Plant-based, No added sugarWorked out from the ingredients. How labels work
Good for: Make-ahead · Everyday · Budget-friendly
Cook more with: Lemon juice · Prepared mustard · Garlic
Techniques: Emulsification

Allergens

Contains: Mustardfrom prepared mustard
May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

93 kcal per serving

Calculated

1 serving ≈ 18 g · recipe makes 8

Where the energy comes from

Protein 0%
Carbohydrate 3%
Fat 97%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	93 kcal	528 kcal
Protein	0.1 g	0.5 g
Carbohydrate	0.7 g	3.7 g
Net carbohydrate	0.6 g	3.3 g
Sugars	0.2 g	0.9 g
Added sugars	0 g	0 g
Fibre	0.1 g	0.4 g
Fat	10.3 g	58.3 g
Saturated fat	1.4 g	8 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	153 mg	869 mg
Salt equivalent	0.4 g	2.2 g

Vitamins & minerals per serving

Potassium: 10 mg
Calcium: 2 mg
Iron: 0.1 mg
Magnesium: 1 mg
Vitamin A (RAE): 0 µg
Vitamin C: 2 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 1 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: lemon zest, honey.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Dissolve the salt in the lemon juice before adding the oil; it doesn't dissolve in oil.

Common mistakes

Dressing salad leaves long before serving, which wilts them.

Serve with

Use on green salads, grain bowls, grilled fish or steamed vegetables.

Food safety

Contains raw garlic in oil: always keep it refrigerated and use within 1 week.

Storage

Keeps in the jar in the fridge for up to 1 week; olive oil solidifies when cold, so let it stand 10 minutes and shake.

Variations

Herb vinaigrette: Shake in 2 tbsp finely chopped parsley, dill or chives.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Lemon juice45 ml · 46 g
Lemon zest, finely grated zest of ½ lemon (optional)0.5 piece · 3 g

Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

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