Serves 1
1 tipLemon Vinaigrette
Method
To make the dressing
- 1In a small bowl, whisk together the lemon juice, Dijon mustard (if using), minced garlic, salt, pepper, and honey or maple syrup (if using) until well combined.
- 2While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified and creamy.
- 3Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 30 seconds until well combined.
- 4Taste the vinaigrette and adjust seasoning as needed, add more salt, pepper, or lemon juice to suit your preference.
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...And that's it, enjoy!
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Ingredients
Lemon Vinaigrette
¼ cup fresh lemon juice (about 1–2 lemons)
½ cup extra virgin olive oil
1 tsp Dijon mustard (optional, helps emulsify)
1 small garlic clove, finely minced or grated
½ tsp salt (or to taste)
¼ tsp freshly ground black pepper
½ tsp honey or maple syrup (optional, for a touch of sweetness)
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Store the vinaigrette in a sealed container in the refrigerator for up to 1 week. Shake or whisk again before using, as separation may occur.
Store the vinaigrette in a sealed container in the refrigerator for up to 1 week. Shake or whisk again before using, as separation may occur.
