Honey Lemon Vinaigrette (Print Version)
Bright, tangy-sweet dressing with fresh citrus zing. Perfect for salads, veggies, or chicken.
# What You Need:
→ Base
01 - ¼ cup extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
03 - 1 tablespoon honey
→ Flavorings
04 - 1 teaspoon Dijon mustard
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
→ Optional Additions
07 - ½ teaspoon finely grated lemon zest
08 - 1 small garlic clove, finely minced
# Directions:
01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, pepper, and (if using) lemon zest and garlic until well combined.
02 - Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified and smooth.
03 - Taste and adjust seasoning if needed.
04 - Use immediately or store in an airtight container in the refrigerator for up to 1 week. Shake or whisk before using.
# Expert Tips:
01 -
- The honey creates this perfect suspension bridge between sharp lemon and rich olive oil that no cream dressing can match
- It takes literally five minutes but makes people think you put way more thought into dinner than you actually did
02 -
- Room temperature ingredients emulsify better than cold ones straight from the refrigerator
- The dressing will look separated after refrigeration but comes back together with thirty seconds of vigorous shaking
03 -
- Double the recipe and keep half at work for emergency salad situations
- Add a teaspoon of minced fresh herbs right before serving for restaurant level presentation