This One-Minute Lemon Vinaigrette comes together with a quick shake of a jar using simple pantry ingredients (no measurements required). I make this bright, fresh dressing almost every week because it requires no formal measuring and adapts easily whether you’re serving two people or a larger crowd. Lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper combine into a clean, vibrant dressing that tastes far better than store-bought versions.
Why This Recipe Works
This easy lemon vinaigrette works because it balances acidity, healthy fats, and seasoning in a simple ratio. Lemon juice brings brightness, extra virgin olive oil adds richness, and Dijon mustard helps the dressing emulsify so it stays creamy instead of separating. You can easily keep these ingredients on hand. Shaking the ingredients in a jar quickly blends everything together, creating a fresh dressing in seconds.
Simple Vinaigrette Ratio
This dressing follows an easy ratio you can remember without measuring:
• 1 part lemon juice
• 1/3 part Dijon mustard
• 2 parts extra virgin olive oil
• salt and pepper to taste
Once you learn this ratio, you can make as little or as much vinaigrette as you need simply by adjusting the starting amount of lemon juice. Note: if you are out of lemons, apple cider vinegar is a great substitute.
How to Make Lemon Vinaigrette in a Jar
This is a no-measure method for making dressing. Use a small glass jar or a large mason jar for mixing depending on how much dressing you want to make. Plan on 1 part lemon juice and 2 parts olive oil with a squirt of Dijon mustard, and salt and pepper to taste. For a small amount of dressing 1 part might be 1 tablespoon. When I make this recipe for a crowd 1 part might be 1/2 cup. This recipe is very forgiving and you can eyeball it!
One-Minute Lemon Vinaigrette in a Jar (No Measurements Required)
Ingredients
- 1 part lemon juice
- 1/3 part Dijon mustard
- 2 parts olive oil good quality extra virgin, first press
- salt to taste
- pepper to taste
Instructions
- Gather your ingredients and decide how much dressing you want to make. For example, you might make just a few tablespoons or as much as 1 cup.
- Add lemon juice to a jar. The amount you add will determine the final quantity of dressing. For example, for about 3 tablespoons dressing, add 1 tablespoon lemon juice. Or, for a larger batch, start with 1/3 cup lemon juice.
- Add Dijon mustard using about one-third the amount of lemon juice. If using 1 tablespoon lemon juice, add about 1 teaspoon Dijon mustard. If using 1/4 to 1/3 cup lemon juice, add about 1 tablespoon Dijon mustard.
- Season with salt and pepper. For small batches, start with a one-finger pinch of each. For larger batches, use a three- or four-finger pinch.
- Add twice the amount of olive oil as lemon juice. (For a milder dressing, you can increase the oil slightly, but I prefer the brighter, more acidic ratio.)
- Seal the jar and shake vigorously for about 15 seconds.
- Taste by dipping a piece of lettuce into the dressing. Adjust salt, pepper, or lemon juice as needed.
