Honey Lemon Vinaigrette (Print Version)
Bright, tangy-sweet dressing perfect for salads and marinades. Ready in 5 minutes.
# What You Need:
→ Acid Base
01 - 1/4 cup fresh lemon juice (approximately 2 medium lemons)
→ Sweetener
02 - 2 tablespoons pure honey
→ Emulsifier and Seasoning
03 - 1/2 teaspoon Dijon mustard
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Oil
06 - 1/2 cup extra-virgin olive oil
# How to Make It:
01 - Whisk together lemon juice, honey, Dijon mustard, sea salt, and black pepper in a small bowl or jar until fully incorporated and honey has dissolved.
02 - Drizzle olive oil into the mixture in a thin, steady stream while whisking continuously to create a stable emulsion. Continue until mixture is thickened and uniform in appearance.
03 - Sample the vinaigrette and adjust seasoning as needed with additional salt, pepper, or honey to achieve desired balance of acidity and sweetness.
04 - Use immediately over salads or vegetables, or transfer to an airtight container and refrigerate for up to 7 days. Shake or re-whisk thoroughly before each use to recombine.
# Expert Hints:
01 -
- It comes together in under five minutes with ingredients you probably already have in your pantry
- The honey balances the lemons acidity perfectly, creating a bright flavor that makes even simple greens taste extraordinary
02 -
- The oil will solidify slightly when chilled, so let the dressing sit at room temperature for 15 minutes before using if you keep it in the refrigerator
- If your vinaigrette separates after sitting, simply whisk it vigorously or shake the jar to bring it back together
03 -
- For the smoothest emulsion, let all ingredients come to room temperature before combining them
- A small dab of mayonnaise or Greek yogurt can help stabilize the dressing if you find yours separates frequently