This homemade lemon vinaigrette is like sunshine! It's loaded with bright lemon flavor and mealtime versatility. It promises to be one of your favorite fresh dressings of the summer!
Ingredients
1cupfreshly squeezed lemon juice
⅓cuphoney(use a bit more if you like it sweeter)
2tablespoonsDijon mustard
⅔cupextra virgin olive oil(use a bit more if you like a more mellow flavor)
3tablespoonsminced shallot
1tablespoonminced fresh thyme leaves
½tablespoonminced fresh rosemary leaves
½teaspoonMorton kosher salt
⅛teaspoonfreshly ground black pepper
Instructions
In a small bowl, whisk together lemon juice, honey, and Dijon mustard. Add shallots, thyme, rosemary, salt, and pepper. Whisk to combine. I often like to place vinaigrettes in a jar with a tight fitting lid, and then shake to combine.
Drizzle in the olive oil while whisking, and continue to whisk until the dressing is emulsified. Add shallots, thyme, rosemary, salt, and pepper, and whisk to combine. (Instead of whisking, you can just add everything to a jar with a tight fitting lid and shake vigorously to combine - this often does this trick if you are having trouble getting the dressing to emulsify.)
Taste test and adjust according to your own preferences. I like my vinaigrette with a pronounced lemon flavor!
Notes
Store in the fridge for up to 1 week. The olive oil will solidify a bit when cold. Simply let the dressing sit out at room temperature for 10-20 minutes and give another vigorous shake before using.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.