Honey Lemon Vinaigrette (Print Version)
A bright, tangy-sweet dressing with refreshing citrus zing, perfect for elevating salads, vegetables, or chicken in just 5 minutes.
# What You Need:
→ Base
01 - 1/4 cup extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 1 tablespoon honey
→ Flavorings
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
07 - 1/2 teaspoon finely grated lemon zest
08 - 1 small garlic clove, finely minced
# How To Make:
01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, pepper, and (if using) 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.
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 mellows the lemon's acidity just enough to make every leaf feel coated in sunshine, not puckered tight
- It comes together in five minutes flat but keeps for a week, meaning youre always one shake away from a better salad
02 -
- Honey hardens in the refrigerator, so let the dressing sit at room temperature for 10 minutes before shaking vigorously
- The olive oil may solidify slightly when cold, which is completely normal and reversible with a little warmth
03 -
- Whisk all ingredients except oil first, then add the olive oil last for the most stable emulsion
- If the dressing separates, let it sit at room temperature for 5 minutes and whisk again