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Honey Lemon Vinaigrette Dressing

A bright and balanced vinaigrette that combines tart lemon and floral honey, perfect for salads, marinades, and dips.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dressing Base
  • 1/4 cup fresh lemon juice about 1 large lemon; use Meyer lemons for a sweeter note
  • 2 tablespoons raw honey use clover or wildflower for floral flavor; maple syrup for vegan
  • 1/2 cup extra virgin olive oil or swap half for avocado oil
  • 1 teaspoon Dijon mustard adds silk and stability; use whole-grain for texture
  • 1 small clove garlic, finely grated skip for a milder dressing
  • 1/2 teaspoon sea salt or to taste
  • Freshly ground black pepper to taste
  • 1/2 teaspoon finely grated lemon zest optional for extra brightness
  • 1 teaspoon apple cider vinegar optional for more tang
  • Pinch of red pepper flakes optional for warmth

Method
 

Preparation
  1. Zest and juice the lemon: Grate a thin layer of zest, then halve and squeeze to measure 1/4 cup lemon juice.
  2. Combine the base: In a small bowl or jar, add lemon juice, grated garlic, Dijon mustard, honey, and salt. Stir until the honey dissolves.
  3. Add the oil slowly: While whisking, stream in the olive oil. If using a jar, cap it and shake vigorously.
  4. Taste and adjust: Add black pepper and taste. Adjust sweetness with honey or more zip with lemon or apple cider vinegar.
  5. Finish and serve: Stir in lemon zest if using. Let sit for at least 5 minutes before using.

Notes

Store in a sealed jar in the refrigerator for up to one week. Shake before using. This is a make-ahead winner; flavors meld beautifully if prepared an hour before serving.