If you’re looking for a versatile, fresh, and flavor-packed dressing you’ll want to keep in your fridge at all times, this Garlic Herb Lemon Vinaigrette is it. Made with simple pantry staples and bright, zesty lemon juice, it pulls double duty as both a dressing and a marinade. It’s light, tangy, and loaded with garlic and herbs—perfect for drizzling over leafy greens, tossing with roasted vegetables, or marinating your favorite proteins. Quick to shake up and endlessly useful, this one’s a keeper.
Ingredients Needed
- lemon juice – we always recommend freshly squeezed lemon juice, especially for dressings
- white wine vinegar
- dehydrated onion
- garlic – smashed
- kosher salt
- black pepper – freshly ground
- honey
- Dijon mustard
- neutral-flavored oil – I used peanut, but obviously don’t do that if there’s a peanut allergy. Canola is also a great choice. We do not recommend extra virgin olive oil for this recipe, as the flavor profile is too strong for the delicate balance of flavors.
- oregano and rosemary leaves – finely chopped. Strip the leaves from the stems before chopping. This recipe is great for using up herbs from your garden!
How to Make Garlic-Herb Lemon Vinaigrette and Marinade
- In the jar of your blender, combine all the ingredients except oil and fresh herbs.
- Blend until the garlic is broken down and then, with the blender running, add the oil in a steady stream.
- Transfer to a serving dish and whisk in fresh herbs.
- Use this Garlic-Herb Lemon Vinaigrette or Marinade within 1 week.
Storage & Other Tips
- Freshness: Use this dressing within 1 week.
- Refrigeration: Store the vinaigrette in an airtight container in the refrigerator. For optimal freshness and flavor, it’s best to use it within 3–5 days.
- Separation: It’s normal for the oil and other ingredients to separate over time. Before each use, give the container a good shake or stir to re-emulsify the dressing.
- As a Marinade: This vinaigrette doubles as a flavorful marinade for proteins like pork, chicken, fish, or tofu.
- To use:
- Chicken breasts or pork: marinate 8 – 12 hours
- Fish or shrimp: marinate 4 – 8 hours
- Vegetables (great with asparagus, zucchini, and mushrooms): marinate 4 – 8 hours
- To use:
- Salad Dressing: Drizzle over mixed greens, roasted vegetables, or grain bowls for a zesty kick.
- Flavor Booster: Use it to add brightness to pasta salads or as a finishing touch on grilled dishes.
Frequently Asked Questions
It’s best used within 3 to 5 days when stored in an airtight container in the refrigerator, but definitely use it up before a week. Since it’s made with fresh garlic and herbs, it doesn’t keep as long as store-bought dressings.
Freezing isn’t recommended, as the texture may change and fresh herbs can lose their flavor. It’s best to make a fresh batch when needed.
Totally normal! If you used olive oil, that is common. Olive oil hardens when cold. Just leave the vinaigrette at room temperature for 15–20 minutes and give it a good shake or stir before using
Yes! Use about ⅓ the amount of dried herbs compared to fresh (for example, if the recipe calls for 1 tablespoon fresh, use 1 teaspoon dried). Keep in mind, the flavor won’t be quite as vibrant.
Fresh lemon juice is highly recommended for the brightest, cleanest flavor. Bottled will work in a pinch, but the taste won’t be quite as fresh.
Yes! It’s delicious tossed with warm roasted veggies, grilled chicken, or even a pasta salad. Just don’t cook the vinaigrette itself—add it after cooking for best flavor.
Garlic-Herb Lemon Vinaigrette and Marinade
Equipment
Ingredients
- ¼ cup freshly squeezed lemon juice freshly squeezed
- ¼ cup white wine vinegar
- 1 teaspoon dehydrated onion
- 4-5 cloves garlic smashed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 1 cup neutral-flavored oil I used peanut, but you can use canola. We don't recommend olive oil for this recipe due to the strong flavor.
- 1 heaping tablespoon each oregano and rosemary finely minced; leaves stripped from the stems before chopping
Instructions
- In the jar of your blender, combine all the ingredients except oil and fresh herbs.
- Blend until the garlic is broken down and then, with the blender running, add the oil in a steady stream.
- Transfer to a serving dish and whisk in fresh herbs. Use within 1 week.
Questions & Reviews
I started laughing when you mentioned killing all kinds of living things because I’m the exact same way! Instead of plants providing joy they just stress me out, so therefore I have no live plants in my house. This dressing looks divine – I can’t wait to try it. I’m envisioning marinating it with chicken breast to grill and toss on top of my salads for lunch. Looks so bright and fresh!
This stuff is amazing! I used it as a marinade last night, and my youngest – whose favorite dinner refrain is “ugh, not CHICKEN!” – had two big pieces. They were trying to lick the drippings out of the pan. It’s not overpowering like some lemon recipes, but not invisible either. Perfect. We’ll be making this again (and again!). Thanks!
Oh! I didn’t know oil was such a hot-button topic right now. Interesting. Can you answer me this, is avocado oil considered a neutral oil? Thank you!
Avocado oil is kind of a medium oil- it’s more neutral than olive oil, but does have some flavor to it.