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Zesty Homemade Lemon Vinaigrette

Zesty Homemade Lemon Vinaigrette

This light and bright dressing features fresh lemon and olive oil to instantly elevate salads grain bowls and grilled dishes with a citrusy zing.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 6 tablespoons olive oil

Equipment

  • Whisk
  • Mixing Bowl
  • Measuring spoons
  • Jar with lid

Method
 

  1. Place the fresh lemon juice mustard honey salt and pepper into a medium mixing bowl.
  2. Whisk the lemon juice mixture together until the salt has dissolved and the honey is fully incorporated.
  3. Slowly drizzle the olive oil into the bowl while whisking the mixture constantly to create a smooth and emulsified dressing.
  4. Taste the vinaigrette and adjust the seasoning with extra salt or pepper if needed.
  5. Transfer the dressing to a jar with a tight fitting lid for storage or immediate use.
  6. Shake the jar vigorously before serving to ensure the oil and lemon juice are perfectly blended.

Notes

Using freshly squeezed lemon juice is essential for achieving the brightest and most vibrant citrus flavor.
For the best texture slowly drizzling the oil while whisking helps the vinaigrette stay emulsified rather than separating.
You can store this dressing in the refrigerator for up to one week but be sure to bring it to room temperature before shaking and serving.
Try adding fresh herbs like parsley or dill to create a different flavor profile for specific dishes.
If you prefer a less tangy dressing you can slightly increase the amount of olive oil to balance the acidity of the lemon.
This vinaigrette also works exceptionally well as a light marinade for grilled chicken or roasted fish.