Herby Lemon Vinaigrette
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
- 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 Morton kosher salt
- ⅛ teaspoon freshly 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:
Serving: 2tablespoons Calories: 85kcal Carbohydrates: 4g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 7g Sodium: 113mg Sugar: 3g
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.