Description
This zesty Lemon Vinaigrette is a bright, tangy dressing perfect for salads, roasted vegetables, or as a marinade for chicken and fish. It’s quick to make with simple ingredients, adding a fresh burst of citrus flavor to any dish
Ingredients
Units
Scale
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, for a hint of sweetness)
- 1 garlic clove, finely minced
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a small bowl or jar with a tight-fitting lid, combine the lemon juice, Dijon mustard, honey, and minced garlic.
- Slowly whisk in the olive oil until the dressing is emulsified. If using a jar, just shake well until combined.
- Season with salt and black pepper to taste.
- Adjust flavors as needed—add more honey for sweetness, more lemon for tang, or more olive oil for a milder taste.
- Store in the refrigerator for up to a week. Shake well before each use.
Notes
- Variations: Add fresh herbs like basil, parsley, or dill for extra flavor.
- Make it Vegan: Skip the honey or replace it with maple syrup or agave nectar.
- Storage Tip: If the olive oil solidifies in the fridge, let it sit at room temperature for a few minutes and shake well.