Honey Lemon Vinaigrette (Printable View)
A bright, tangy-sweet dressing that elevates salads with refreshing citrus zing. Ready in 5 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
# Cooking Steps:
01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, pepper, and optional 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 to balance flavors.
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 -
- The honey creates this silky emulsion that clings beautifully to every leaf
- Five minutes from ingredients to dressing, faster than a takeout order
02 -
- The vinaigrette will solidify slightly when chilled but returns to silky perfection at room temperature
- Don't skip the slow drizzle step unless you want a separated, disappointing mess
03 -
- If your emulsion breaks, don't panic just start over with a teaspoon of mustard and whisk the broken dressing into it slowly
- Add fresh herbs right before serving rather than storing them in the dressing to prevent any off flavors