Honey Lemon Vinaigrette (Printable)
Bright, tangy-sweet dressing with fresh lemon and honey. Perfect for salads and marinades.
# What You Need:
→ Main Ingredients
01 - 1/4 cup fresh lemon juice (approximately 2 lemons)
02 - 2 tablespoons honey
03 - 1/2 teaspoon Dijon mustard
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Oils
06 - 1/2 cup extra-virgin olive oil
# Steps:
01 - Whisk together lemon juice, honey, Dijon mustard, salt, and pepper in small bowl or jar until fully incorporated.
02 - Drizzle olive oil slowly while whisking continuously until mixture thickens into smooth emulsion.
03 - Taste and modify with additional salt, pepper, or honey to achieve desired balance.
04 - Use immediately or refrigerate in sealed container up to 1 week. Shake or whisk before serving to recombine.
# Expert Advice:
01 -
- The honey creates this silky texture that coats every leaf evenly instead of pooling at the bottom of your bowl
- It keeps beautifully in the fridge so I always make a double batch and use it all week on everything from grains to roasted vegetables
02 -
- Cold ingredients emulsify poorly so let your refrigerated lemon juice come to room temperature for 15 minutes before starting
- The vinaigrette will solidify slightly when chilled from the olive oil so simply let it sit at room temperature for 10 minutes and shake well
03 -
- Invest in an actual whisk instead of using a fork the difference in emulsification is remarkable and takes half the effort
- Double the batch and freeze half in ice cube trays then thaw a cube whenever you need quick dressing for a single serving salad