Honey Lemon Vinaigrette (Printable)
A bright citrus dressing with honey and olive oil. Perfect for salads, vegetables, or chicken.
# What You 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
# How To Cook:
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 Tips:
01 -
- It comes together in literally five minutes with ingredients you probably already have
- The honey balances the lemon acidity so perfectly that even vinegar haters love it
02 -
- The dressing will solidify in the refrigerator but comes back to life quickly at room temperature
- Always give it a good shake or whisk before using since oil and vinegar naturally separate over time
03 -
- Room temperature ingredients emulsify much better than cold ones straight from the fridge
- Invest in a good whisk or use a jar with a lid for the easiest emulsification method