Honey Lemon Vinaigrette (Printer-friendly)

Bright, tangy-sweet dressing with fresh lemon juice and honey. Perfect for salads and marinades.

# What You’ll Need:

→ Main Ingredients

01 - 1/4 cup fresh lemon juice (about 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

# How-To Guide:

01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, and pepper 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 with more salt, pepper, or honey as desired.
04 - Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Shake or whisk before each use.

# Expert Advice:

01 -
  • It comes together in literally five minutes with ingredients you probably already have
  • The honey balances the lemon's acidity so perfectly that even salad skeptics ask for seconds
02 -
  • If your dressing separates after refrigerating, just bring it to room temperature and give it a vigorous whisk or shake, it'll come right back together
  • The mustard is non-negotiable for emulsification, I tried skipping it once and ended up with a broken, oily mess
03 -
  • Make a double batch and keep one jar at work for emergency salad situations
  • Add a teaspoon of finely grated lemon zest if you really want to amplify the citrus flavor

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