Homemade Honey Lemon Vinaigrette Recipe (5-Minute!)

Honey lemon salad dressing in a jar and dressing dripping off a spoon.

5 from 38 votes

Homemade Honey Lemon Vinaigrette Recipe (5-Minute!)

Bright, tangy, and just sweet enough — this honey lemon vinaigrette is one of the easiest homemade dressings you'll ever make. Blend fresh lemon juice, honey, Dijon mustard, olive oil, apple cider vinegar, garlic, and oregano until smooth and creamy. A food processor or blender gives the best emulsification, but a whisk or mason jar works just as well. The flavor hits that perfect balance between citrusy and sweet, with the Dijon adding a subtle zing that ties everything together. Drizzle it over green salads, grain bowls, or grilled chicken — or use it as a quick marinade for fish. Store in the fridge for up to 7 days.

Prep Time5

Cook Time0

Chill time (optional!)30

Total Time35

Course: Condiment, Dressing, Marinade

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings (about 2 tablespoons each)

Calories: 147kcal

Author: Briana

Equipment

food processor (or a blender, mason jar, or just a whisk!)

Ingredients

½ cup oil 4 oz
2 tablespoons lemon juice juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey to taste
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon kosher salt to taste
¼ teaspoon ground black pepper

Instructions

Add all ingredients to a food processor or blender.
½ cup oil, 2 tablespoons lemon juice, 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 2 tablespoons honey, 2 cloves garlic, minced, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Process until completely smooth and emulsified.
Chill in the fridge for about 30 minutes if possible, then drizzle over your favorite salad and enjoy!

Notes

No food processor or blender? Whisk it by hand or shake it in a mason jar! If whisking, add everything except the olive oil to a mixing bowl first, then slowly stream the oil in while whisking vigorously. If using a jar, add everything, seal tightly, and shake until smooth. Heating the honey for a few seconds first helps it blend in more easily.
Always use fresh lemon juice. Bottled lemon juice falls flat in a vinaigrette — fresh makes a huge difference.
Oil options: Extra virgin olive oil adds great flavor, but if you prefer something lighter, avocado oil or canola oil work well too.
Vinegar options: White wine vinegar, red wine vinegar, or white balsamic can all be swapped in for the apple cider vinegar. Each shifts the flavor slightly — white balsamic is softer, red wine vinegar adds more depth.
No Dijon? Stone ground mustard works as a substitute.
Herb swaps: Try dried basil, thyme, or Italian seasoning in place of oregano.
Sweetener swap: Maple syrup or agave nectar both work in place of honey. The flavor will shift slightly — maple adds warmth, agave keeps things more neutral.
Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, start with about half the amount and adjust to taste — it's significantly saltier by volume.
Storage: Store in an airtight container in the fridge for up to 7 days. Do not freeze. If the dressing separates, just give it a quick shake or whisk — it comes right back together.
Try this vinaigrette on: arugula spinach salad, green bean feta salad, apple arugula salad, or alongside lemon herb chicken.

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