Honey Lemon Vinaigrette (Printable)

A bright, tangy-sweet dressing with fresh citrus and honey that elevates any dish in minutes.

# What You'll Need:

→ Base

01 - ¼ cup extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 1 tablespoon honey

→ Flavorings

04 - 1 teaspoon Dijon mustard
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Additions

07 - ½ teaspoon finely grated lemon zest
08 - 1 small garlic clove, finely minced

# How to Make It:

01 - Whisk together lemon juice, honey, Dijon mustard, salt, pepper, lemon zest, and garlic in a small bowl or jar until fully incorporated.
02 - Slowly drizzle olive oil into mixture while whisking continuously to create smooth, emulsified vinaigrette.
03 - Taste vinaigrette and modify salt, pepper, or honey balance according to personal preference.
04 - Use immediately or transfer to airtight container and refrigerate for up to one week. Shake or whisk before each use.

# Expert Advice:

01 -
  • It transforms even the most basic salad into something restaurant-worthy
  • The honey balances the lemon acidity so perfectly you will want to drink it straight
02 -
  • The oil must be added very slowly or the dressing will separate every time
  • Room temperature ingredients emulsify much better than cold ones
03 -
  • Whisk by hand instead of using a blender for better control over the emulsion
  • Make a big batch on Sunday to use all week for quick lunches

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