Honey Lemon Vinaigrette Dressing (Print)
Bright and tangy dressing with honey and fresh lemon juice.
# What You Need:
→ Main Ingredients
01 - 1/4 cup fresh lemon juice (approximately 2 lemons)
02 - 2 tablespoons honey
03 - 1/2 teaspoon Dijon mustard
04 - 1/2 teaspoon fine sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Oils
06 - 1/2 cup extra-virgin olive oil
# How to Make:
01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, and pepper until thoroughly blended and honey is fully dissolved.
02 - Slowly drizzle the olive oil into the mixture while whisking continuously to create a stable emulsion. Continue whisking until the vinaigrette becomes smooth and creamy.
03 - Sample the vinaigrette and adjust seasoning with additional salt, pepper, or honey as needed to achieve desired flavor balance.
04 - Use immediately on salads, grilled vegetables, or as a marinade. For storage, transfer to a sealed jar and refrigerate for up to one week. Shake or whisk well before each use to recombine.
# Expert Advice:
01 -
- It comes together in literally five minutes with ingredients you probably already have
- The honey mellows the lemon just enough so the acid sings without overpowering
- It keeps beautifully in the fridge for a week, getting better as the flavors meld
02 -
- The oil will separate in the fridge, but a good shake brings it right back together
- Cold dressing congeals and tastes muted, so always let it come to room temperature before serving
- Double the honey if your lemons are particularly tart or if you have a serious sweet tooth
03 -
- Make the dressing in a mason jar and shake it instead of whisking for easy cleanup
- If the dressing tastes too sharp, add honey one teaspoon at a time until it balances
- For the smoothest texture, let all ingredients come to room temperature before starting