Lemon Vinaigrette Dressing (Print Version)
A zesty, fresh dressing with lemon and garlic.
# What You'll Need:
→ Base
01 - 1/4 cup freshly squeezed lemon juice
02 - 1 teaspoon finely grated lemon zest
03 - 1 tablespoon Dijon mustard
→ Oil
04 - 1/2 cup extra-virgin olive oil
→ Seasonings
05 - 1 clove garlic, finely minced or grated
06 - 1 teaspoon honey or maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a medium bowl or a jar with a tight-fitting lid, combine the lemon juice, lemon zest, Dijon mustard, garlic, honey (if using), salt, and pepper.
02 - Whisk or shake vigorously to combine the ingredients.
03 - Slowly drizzle in the olive oil while whisking, or add all ingredients to the jar and shake until emulsified.
04 - Taste the dressing and adjust seasoning if necessary.
05 - Use immediately, or refrigerate in a sealed container for up to 1 week. Shake or whisk again before using.
# Expert Advice:
01 -
- It comes together in mere minutes but tastes like you labored over it.
- The balance of tang and sweetness makes everything taste fresher instantly.
02 -
- Getting the emulsion right requires patience, so add the oil drop by drop at first.
- Letting the dressing sit for ten minutes allows the garlic to mellow and meld.
03 -
- Grate the garlic on a microplane so it melts into the dressing instead of leaving chunks.
- Taste your lemons first, as sweeter fruit might need less honey.