Lemon Vinaigrette
The ultimate dressing that combines the bright acidity of lemon juice with a hint of sweetness from honey. This Lemon Vinaigrette is perfect for drizzling over salads or marinating meats. Easy to make and full of fresh flavors, it’s a must-try for your next meal!
Equipment
- Cutting Board
- Kitchen Knife
Ingredients
- 1 cup freshly squeezed lemon juice
- ⅓ cup honey use a bit more if you like it sweeter
- 2 tablespoons Dijon mustard
- ⅔ cup extra virgin olive oil use a bit more if you like a more mellow flavor
- 3 tablespoons minced shallot
- 1 tablespoon minced fresh thyme leaves
- ½ tablespoon minced fresh rosemary leaves
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Add all ingredients to a jar, top with a tight-fitting lid, and shake vigorously to combine. Taste test and adjust according to your own preferences. Makes about 2¼ cups of vinaigrette.
Notes
- Storage: Store in the fridge for up to 1 week. The olive oil will solidify a bit when cold. Simply let the dressing sit out at room temperature for 10-20 minutes and give another vigorous shake before using.