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Lemon Vinaigrette

A bright, homemade dressing with lemon, honey, and olive oil, perfect for salads and marinades.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Condiment, Dressing
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/3 cup extra-virgin olive oil fruity and cold-pressed if possible.
  • 3 tablespoons fresh lemon juice (about 1 large lemon) — bright and tangy.
  • 1 teaspoon lemon zest for an extra citrus perfume.
  • 1 teaspoon Dijon mustard balances and emulsifies.
  • 1 teaspoon honey or maple syrup softens acidity (use more for a sweeter finish).
  • 1 small clove garlic minced or substitute with 1/4 teaspoon garlic powder.
  • Salt and freshly ground black pepper to taste.
  • 1 tablespoon finely chopped fresh herbs optional (parsley, basil, or dill).

Method
 

Preparation
  1. Zest and juice the lemon: Grate the lemon zest first, then halve and squeeze the lemon to get every drop of bright juice.
  2. Combine the base ingredients: In a small bowl or jar, add the lemon juice, lemon zest, Dijon mustard, honey, and minced garlic. Whisk until the honey is fully dissolved and the mixture is uniform.
  3. Drizzle in the oil while whisking: Slowly pour in the olive oil in a steady stream while whisking vigorously to emulsify the dressing into a glossy, slightly thickened vinaigrette.
  4. Season and adjust: Add salt and freshly ground black pepper to taste. Adjust seasoning to your preference for sweetness, salt, or lemon brightness.
  5. Add herbs if using: Stir in finely chopped fresh herbs for color and aromatic lift.
  6. Store and meld: Transfer the dressing to a sealed container and let it rest in the refrigerator for 10 to 30 minutes to meld flavors.

Notes

This dressing keeps well and can be used in various dishes, like salads or as a marinade. Adjust seasoning before serving.