Honey Lemon Vinaigrette (Print Version)
A bright, tangy-sweet dressing perfect for salads and marinades.
# What You'll Need:
→ Acid Base
01 - 1/4 cup fresh lemon juice (approximately 2 medium lemons)
→ Sweeteners
02 - 2 tablespoons honey
→ Emulsifiers
03 - 1/2 teaspoon Dijon mustard
→ Seasonings
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 Cook:
01 - Place lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk vigorously until fully dissolved and uniform in consistency.
02 - Drizzle olive oil into mixture in a thin, steady stream while whisking continuously. Continue whisking until oil is fully incorporated and dressing appears thickened and creamy.
03 - Sample vinaigrette and modify flavor balance with additional salt, pepper, or honey according to personal preference.
04 - Transfer to an airtight container and refrigerate. Shake or whisk thoroughly before each use. Keeps fresh for up to 7 days.
# Expert Advice:
01 -
- The honey creates this gorgeous suspended emulsion that coats leaves instead of pooling at the bottom of your bowl
- It comes together in literally three minutes with ingredients you probably already have
- The flavor balance hits that sweet spot where it dresses delicate greens without overpowering them
02 -
- The mustard isn't optional here without it your dressing will separate within minutes and never quite come back together properly
- Room temperature ingredients emulsify more easily than cold ones straight from the fridge
- If you're doubling this recipe, a blender or immersion blender will give you restaurant-level consistency
03 -
- Warm your honey slightly in the microwave for ten seconds if it's crystallized and refuses to mix into the lemon juice
- A teaspoon of finely grated lemon zest adds this incredible aromatic quality that makes people ask what's different