Honey Lemon Vinaigrette (Printable Version)
Bright, tangy-sweet dressing perfect for salads and marinades. Ready in just 5 minutes with fresh lemon and honey.
# What You Need:
→ Base 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
# Directions:
01 - In a small bowl or jar, whisk together lemon juice, honey, Dijon mustard, salt, and pepper until thoroughly blended and honey is fully dissolved.
02 - While whisking continuously, slowly drizzle olive oil into the mixture in a thin stream. Continue whisking until vinaigrette becomes thick, creamy, and fully emulsified.
03 - Taste vinaigrette and modify seasoning as needed. Add additional salt for depth, extra pepper for spice, or more honey for sweetness to achieve desired flavor balance.
04 - Use immediately or transfer to an airtight container. Refrigerate for up to one week. Shake vigorously or whisk before each use to re-emulsify.
# Expert Tips:
01 -
- It comes together in literally five minutes with ingredients you probably already have
- The honey creates this gorgeous emulsion that makes every salad feel fancy and intentional
02 -
- The oil will separate and look weird in the fridge, this is totally normal and not a sign that anything went wrong
- Room temperature ingredients emulsify better than cold ones straight from the refrigerator
03 -
- Whisk in a wide shallow bowl rather than a deep one, you will get better leverage and a smoother emulsion
- If your honey is crystallized, warm the jar in a bowl of hot water for 5 minutes before measuring