Lemon Vinaigrette
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.99 out of 5 stars
(430)
Ingredients
6-8 servings
- ¼ cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
- ½ teaspoon honey, or maple syrup, optional
- ¼ to ⅓ cup extra-virgin olive oil
- ½ teaspoon fresh or dried thyme, optional
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Preparation
Step 1
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
Step 2
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
Step 3
If your dressing is too tangy, add more olive oil, to taste.
Step 4
Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Step 5
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Chef's notes
Makes 1/2 cup.
