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Lemon Vinaigrette

Lemon Vinaigrette

The perfect blend of tangy and sweet, this Lemon Vinaigrette will elevate any meal. With fresh lemon juice, honey, and herbs, it’s a bright addition to salads and marinades. Make it tonight and enjoy the burst of flavor!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 18 servings
Course: Side Dishes
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup freshly squeezed lemon juice
  • ⅓ cup honey use a bit more if you like it sweeter
  • 2 tablespoons Dijon mustard
  • ⅔ cup extra virgin olive oil use a bit more if you like a more mellow flavor
  • 3 tablespoons minced shallot
  • 1 tablespoon minced fresh thyme leaves
  • ½ tablespoon minced fresh rosemary leaves
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Equipment

  • Kitchen Knife
  • Cutting Board

Method
 

  1. Add all ingredients to a jar, top with a tight-fitting lid, and shake vigorously to combine. Taste test and adjust according to your own preferences. Makes about 2¼ cups of vinaigrette.

Notes

  • Storage: Store in the fridge for up to 1 week.
  • Tip: The olive oil will solidify a bit when cold. Simply let the dressing sit out at room temperature for 10 to 20 minutes and give another vigorous shake before using.