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Honey Lemon Vinaigrette

A bright and flavorful vinaigrette made with fresh lemon juice, honey, and olive oil, perfect for drizzling over salads or roasted vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: American, Healthy
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons fresh lemon juice (about 1 large lemon) Use fresh for the brightest aroma.
  • 2 tablespoons honey Local honey adds floral notes; substitute with maple syrup for a vegan version.
  • 1/3 cup extra virgin olive oil For a silkier finish, try light olive oil or avocado oil.
  • 1 teaspoon Dijon mustard Helps the dressing emulsify and adds tang; substitute with whole-grain mustard for texture.
  • 1 small clove garlic, finely grated or pressed Optional, but adds depth.
  • 1/4 teaspoon fine sea salt Adjust to taste.
  • to taste grind black pepper

Method
 

Preparation
  1. Zest and juice your lemon first. Aim for about 1 teaspoon of zest for extra brightness.
  2. In a small bowl or jar, combine the lemon juice, honey, and Dijon mustard. Stir until the honey begins to melt into the citrus and is evenly mixed.
  3. Add the grated garlic, salt, and pepper. Whisk or stir for 15 to 30 seconds or shake in a jar until well mixed.
  4. Slowly stream in the olive oil while whisking or shake vigorously for about 30 seconds in the jar until emulsified.
  5. Taste and adjust with more honey, salt, or lemon as desired.
  6. Let it rest for a minute to let flavors marry.

Notes

Store the vinaigrette in an airtight jar in the refrigerator for up to 7 days. Shake or whisk before serving. Freezing is not recommended.