Description
A bright and tangy Lemon Vinaigrette made with fresh lemon juice, extra virgin olive oil, honey, and Dijon mustard. This versatile dressing adds a refreshing citrus flavor to salads, roasted vegetables, and grilled dishes. It’s quick to prepare and naturally gluten-free and vegetarian.
Ingredients
Scale
Ingredients
- 3 medium-sized fresh lemons
- 1 cup extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Extract Lemon Juice: Squeeze the juice from the 3 medium lemons into a bowl, taking care to strain out and remove any seeds that may fall in.
- Combine Ingredients: In a mixing bowl or a jar, pour in the fresh lemon juice, 1 cup of extra virgin olive oil, 2 tablespoons of honey or maple syrup, and 1 teaspoon of Dijon mustard. Whisk vigorously or shake well until all ingredients are fully emulsified and combined into a smooth vinaigrette.
- Season: Add salt and freshly ground black pepper to taste. Adjust the sweetness by adding a bit more honey or maple syrup if desired, and whisk or shake again to blend.
- Store and Serve: Transfer the vinaigrette to an airtight container and refrigerate. It will keep fresh for up to one week. Before each use, give it a good shake to re-emulsify the dressing.
Notes
- This vinaigrette can be customized by using maple syrup instead of honey for a vegan option.
- Ensure to remove lemon seeds to avoid bitterness in the dressing.
- Shake or whisk before every use as the ingredients may separate when stored.
- Use fresh lemons for the best vibrant flavor.
- Store refrigerated and consume within one week for optimal freshness and safety.
