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Lemon Vinaigrette

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A bright and zesty lemon vinaigrette made with fresh lemon juice, olive oil, and Dijon mustard, perfect for salads, vegetables, and grilled proteins.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a small bowl, whisk together the fresh lemon juice, Dijon mustard, and honey until combined.
  2. Add the minced garlic, salt, and black pepper.
  3. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
  4. Continue whisking until smooth and slightly thickened.
  5. Taste and adjust seasoning, adding more lemon juice for tang or honey for sweetness if needed.
  6. Serve immediately or transfer to a jar and refrigerate. Shake well before each use.

Notes

  • Shake or whisk well before each use as natural separation may occur.
  • If refrigerated, allow the dressing to sit at room temperature for a few minutes if the olive oil solidifies.
  • Store in an airtight container in the refrigerator for up to 1 week.
  • For a vegan version, replace honey with maple syrup or agave nectar.
  • Add fresh herbs for additional flavor variation.

Nutrition

Find it online: https://thefamilycooking.com/lemon-vinaigrette/