Easy Lemon Vinaigrette Dressing (Print Version)
Bright lemon-olive oil blend with Dijon mustard, garlic, and honey. Ready in 5 minutes.
# What You'll Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
→ Flavorings
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon honey or maple syrup (optional, for sweetness)
05 - 1 small garlic clove, finely minced
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
# How to Cook:
01 - In a small bowl or jar, whisk together the lemon juice, Dijon mustard, honey or maple syrup (if using), and minced garlic until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously, or add all ingredients to a jar, seal, and shake vigorously until emulsified.
03 - Season with salt and pepper. Taste and adjust seasoning as needed.
04 - Use immediately or store in the refrigerator in a sealed container for up to 1 week. Shake well before each use.
# Expert Advice:
01 -
- Takes literally five minutes and costs pennies compared to store bought versions with ingredients you cannot pronounce
- The emulsification trick makes it taste like something a chef would drizzle tableside at a fancy restaurant
02 -
- The first time I made this I did not shake hard enough and ended up with separated oil and vinegar that looked sort of sad on my salad
- Room temperature ingredients combine way better than cold ones straight from the refrigerator
03 -
- If your lemon is hard and will not release much juice, microwave it for ten seconds and roll it on the counter before cutting
- The honey version tastes more traditional while maple syrup adds a subtle complexity that people will notice but not quite place