Honey Lemon Vinaigrette (Printable)
A bright, tangy-sweet dressing with refreshing citrus zing that elevates salads, vegetables, or roasted chicken.
# What you'll need:
→ Base
01 - 1/4 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 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
07 - 1/2 teaspoon finely grated lemon zest
08 - 1 small garlic clove, finely minced
# Directions:
01 - In a small bowl or jar, combine lemon juice, honey, Dijon mustard, salt, pepper, and optional lemon zest and garlic. Whisk thoroughly until fully incorporated.
02 - Slowly drizzle olive oil into the mixture while whisking continuously. Continue whisking until the vinaigrette achieves a smooth, emulsified consistency.
03 - Taste the dressing and modify salt, pepper, or honey according to personal preference.
04 - Use immediately or transfer to an airtight container. Refrigerate for up to 1 week. Shake or whisk vigorously before each use to re-emulsify.
# Expert Suggestions:
01 -
- It comes together in literally five minutes with ingredients you probably already have
- The honey creates this gorgeous emulsion that makes even boring salads feel like restaurant quality
02 -
- Whisking the oil in slowly is the difference between a creamy emulsified dressing and one that separates immediately
- The honey must be at room temperature or slightly warm. Cold honey will not dissolve properly
03 -
- Warm your honey slightly if it is crystallized. It will blend much easier.
- Invest in a small whisk. Forks work but a proper whisk makes emulsifying so much faster.