Honey Lemon Vinaigrette (Print version)
Bright and tangy citrus dressing with honey. Perfect for salads, vegetables, or chicken.
# Ingredient List:
→ Base
01 - ¼ cup extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
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
# How To Make It:
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 Advice:
01 -
- The honey balances lemon's acidity without making it cloyingly sweet, creating that restaurant quality finish that makes people think you're secretly a chef
- It comes together faster than deciding what to order for takeout and keeps in your fridge for a week of effortless meals
02 -
- The dressing will solidify in the refrigerator because olive oil does that, but it returns to liquid at room temperature within a few minutes
- Adding oil too quickly instead of drizzling will leave you with a separated dressing no matter how long you whisk afterward
03 -
- Make the dressing in the actual jar you'll store it in, then just shake it to combine and reduce cleanup
- Warm your honey slightly in the microwave for ten seconds if it's crystallized and hard to measure