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homemade lemon garlic vinaigrette in a mason jar with a spoon and lemons, a garlic clove, fresh thyme and parsley on a cutting board in the background.
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5 from 1 vote

Lemon-Garlic Vinaigrette With Fresh Herbs

This quick and easy homemade Lemon-Garlic Vinaigrette With Fresh Herbs has a bright citrusy flavor that's perfect on salads, vegetables and more!
Prep Time5 minutes
Total Time5 minutes
Servings: 6 (2 tablespoons each; recipe makes about ¾ cup total)
Estimated Calories: 175
Author: Michelle

Ingredients

  • ½ cup extra-virgin olive oil
  • ¼ cup freshly squeezed lemon juice, about 1½ to 2 lemons
  • 1 tablespoon honey, or to taste
  • 1 large clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • ½ tablespoon chopped fresh thyme
  • ½ tablespoon chopped fresh parsley
  • ¼ teaspoon salt, or to taste (I use regular table salt for this recipe)
  • ⅛ teaspoon black pepper, or to taste

Instructions

  • Put all of the ingredients into a jar with a tight-fitting lid (I use an 8-ounce mason jar). Shake vigorously until well combined and emulsified. Taste and adjust the seasonings, if needed.
    If the vinaigrette is too tangy for your taste, add more olive oil and/or honey. If it's not tangy enough, add more lemon juice.
  • Use immediately or store in the refrigerator until ready to use.

Recipe Notes

  • Alternate method: Instead of using a jar, you can place all of the ingredients in a bowl and whisk until well combined.
  • Keep this vinaigrette stored in the refrigerator for up to one week.
    • The olive oil will solidify a bit and the ingredients will separate after a while in the fridge. Simply let it sit at room temperature for a few minutes to allow the oil to become liquid again, and then give it a good shake to recombine before using.
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