How long does lemon vinaigrette last in the fridge?

Homemade lemon vinaigrette stays fresh in the refrigerator for up to 1 week . If the oil solidifies, leave it at room temperature for 15–20 minutes or warm gently in water and shake well before use.

Why does my vinaigrette separate or taste bitter?

Separation happens when oil and lemon juice aren’t emulsified. Use mustard as an emulsifier and whisk or blend properly. If it tastes bitter, your olive oil may be too strong—try blending it with a neutral oil like avocado or canola.

Can I make this dressing without mustard or sweeteners?

Yes. Mustard helps with emulsification, but you can skip it if needed. Without sweeteners, the dressing will be sharper, so reduce the lemon juice slightly or add a touch of orange juice for balance.

Lemon Vinaigrette Salad Dressing – The Best 5-Minute Recipe

Name: Lemon Vinaigrette Salad Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1/4 cup fresh lemon juice; 2 tablespoons chopped shallot; 2 teaspoons Dijon mustard; 2 teaspoons agave or honey; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 1/4 cup avocado oil or organic canola oil

Lemon Vinaigrette Salad Dressing

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This zesty lemon vinaigrette salad dressing is a quick, healthy, and versatile homemade recipe perfect for all kinds of salads, marinades, and more. Made with fresh lemon juice, Dijon mustard, and heart-healthy oils, it’s a light alternative to store-bought dressings and ready in just minutes.

Author: Emily
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 3/4 cup (6 servings)
Category: Salad Dressing
Method: Blended
Cuisine: American
Diet: Vegan

Ingredients

1/4 cup fresh lemon juice
2 tablespoons chopped shallot
2 teaspoons Dijon mustard
2 teaspoons agave or honey
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1/4 cup avocado oil or organic canola oil

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Instructions

In a blender, immersion blender jar, or bowl, combine lemon juice, chopped shallot, Dijon mustard, agave or honey, salt, and pepper.
Blend or whisk until the mixture is smooth and well combined.
Slowly drizzle in the olive oil and avocado (or canola) oil while continuing to blend or whisk to form an emulsion.
Taste and adjust seasoning if needed.
Transfer to a jar and refrigerate for up to one week. Shake well before using.

Notes

Always use freshly squeezed lemon juice for the best flavor.
If refrigerated dressing solidifies, bring to room temperature or warm in water.
For a vegan version, use agave instead of honey.
Add fresh herbs or lemon zest for extra flavor variations.
Use an immersion blender for the creamiest texture.

Find it online: https://recipeshots.com/lemon-vinaigrette-salad-dressing/