Lemon Balsamic Dressing

Lemon balsamic dressing is a bright, citrus-forward vinaigrette that combines the rich depth of balsamic vinegar with fresh lemon juice for a smooth, balanced flavor that’s never too sharp or heavy. It instantly upgrades a simple salad with a fresh, vibrant taste, and thanks to a simple emulsification method, it turns naturally creamy without cream or a blender.
This recipe has been kitchen-tested to ensure consistent, reliable results.
Ready in 10 minutes | No blender needed | Perfect make-ahead recipe

How To Make Lemon Balsamic Dressing

To make this thick, tangy, restaurant-quality vinaigrette. Simply combine vinegar, lemon juice, honey, Dijon mustard, and seasonings, then add olive oil and shake. No blender needed.

Why You’ll Love This Lemon Balsamic Dressing

• Easy to make: Just shake all ingredients in a jar and you’re done.
• Long shelf life: This dressing will keep for 2 weeks in the refrigerator
• Doesn’t separate while stored: This dressing stays emulsified, so there’s no need to shake before serving
• No blender needed: The creamy texture is a combination of ingredients that, when shaken, naturally thicken.

This is a recipe that I have been using for over 25 years. It is versatile, as you can add whatever you like as long as the base stays the same. When I want more herbaceous notes, I might chop up a few fresh basil leaves to make a basil balsamic dressing. Or, sometimes I’ll add a bit of grated Parmesan cheese to give it a chunky texture. Whatever additions you make, you will find many ways to use this delicious staple.

Lemon Balsamic Dressing Ingredients

Refer to the printable recipe card below for ingredient quantities and detailed instructions on makingn this lemon balsamic vinaigrette.

• Good quality balsamic vinegar: provides depth and natural sweetness
• Fresh lemon juice: brightens the flavor and creates a balanced citrus balsamic dressing
• Olive oil: smooth body and richness
• Honey: balances acidity and adds natural sweetness
• Dijon mustard: helps to emulsify and create a creamy balsamic vinaigrette texture with any cream needed
• Garlic: Fresh is better than garlic powder. Try to mince it as fine as you can.
• Dried oregano: I used oregano, but feel free to use any dried herb.

How to Make Lemon Balsamic Dressing

1. Stir balsamic vinegar, honey, lemon juice, mustard, garlic, and seasonings until smooth.
2. Pour in olive oil to build the dressing base.
3. Seal tightly and shake for 1-2 minutes, until the dressing turns smooth and fully emulsified.

4. It is ready when the dressing is smooth and cohesive, and coats the spoon. Drizzle over your favorite greens and refrigerate after using.

Substitutions & Variations

• Maple Balsamic Dressing: swap honey for maple syrup. This simple balsamic vinaigrette works well on winter salads or over roasted vegetables
• Orange Balsamic Dressing: Replace lemon juice with fresh orange juice for a softer citrus balsamic vinaigrette.
• Balsamic Date Vinaigrette: Soak 2 tablespoons of finely chopped dates in lemon juice, then combine them with the vinegar.
• Increase the garlic: This dressing isn’t overly garlicky, but if you prefer more of a garlic balsamic vinaigrette, add another clove of minced garlic.
• Replace dried herbs with fresh (such as 2 tablespoons of freshly chopped basil) for a balsamic basil vinaigrette.

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Do I Need a Blender to Make This Dressing?

No, you don’t need a blender. This creamy balsamic vinegar dressing becomes smooth and stable through emulsification (shaking the ingredients in a jar to help the oil and vinegar combine into a smooth and creamy mixture). Dijon also helps by acting as a binder for the oil and liquids, creating a stable mixture that won’t separate.

Recipe Testing Notes

• I used to make this with half the amount of honey, however, I found that using 1/4 cup of honey produced a thicker honey balsamic salad dressing.
• When testing this with whole-dried oregano, I found the herbs floated to the surface of the dressing (no matter how hard I shook it to emulsify). If you prefer the dried oregano to be more combined into the dressing use standard dried oregano.
• Initially, I finely chopped the garlic instead of mincing it, which resulted in too-large chunks that overwhelmed the salad. Try mincing or finely grating the garlic instead.

Make Ahead and Storage Info

Room Temperature: This dressing is fine to use at room temperature, right after preparation.
Refrigerator: Store in a sealed jar for up to 2 weeks. If made with fresh herbs, store and consume within 2 days.

Recipe FAQs

Lemon Balsamic Dressing

Easy lemon balsamic dressing that’s bright, balanced, and naturally creamy without a blender or dairy.

*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to make substitutions, or properly store your dressing, scroll back up! Everything you need for foolproof results is in the post.

5 from 1 vote

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Condiments, Dips, Sauces & Dressings

Cuisine American

Servings 12 servings

Calories 109 kcal

Ingredients

  

1x2x3x

• ¼ cup (60ml) balsamic vinegar
• ¼ cup (84ml) honey
• 2 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 garlic cloves minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon dried oregano
• ½ cup extra virgin olive oil

Equipment

• 2-cup canning jar

Instructions

 

• Add the balsamic vinegar, honey, lemon juice, Dijon mustard, minced garlic, salt, pepper, and dried oregano to a 2-cup jar with a tight-fitting lid.
• Stir the mixture until fully combined and the honey is dissolved.
• Pour in the olive oil.
• Seal the jar tightly and shake vigorously for 1-2 minutes, until the dressing is smooth and emulsified.
• Taste and adjust seasoning if needed.
• Drizzle over your favorite greens and keep refrigerated until needed.

Notes:

If the dressing separates, shake again before serving.

Use dried oregano rather than fresh herbs, as they will shorten shelf life.

This recipe uses kosher salt. If you’re using table salt, use half the amount. Kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.

Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice

Nutrition

Serving: 30gCalories: 109kcalCarbohydrates: 7gProtein: 0.2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 223mgPotassium: 20mgFiber: 0.2gSugar: 7gVitamin A: 4IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg

Keyword make ahead, no blender dressing, pantry staples, quick and easy, salad dressing staple

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This is one of those ridiculously easy recipes you’ll end up making on repeat; it tastes that good.
If you’re looking for more condiments or dressings, check out my Quick Pickled Shallots or Avocado Oil Mayonnaise; both are simple, flavor-building recipes that make everything taste better.