Lemon Vinaigrette
Bright, zesty, and effortlessly versatile, this Lemon Vinaigrette is your new kitchen staple. With just five minutes of prep, it transforms simple salads into vibrant masterpieces, bursting with tangy citrus and a hint of sweetness.
Ingredients
- 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
Instructions
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- 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.
- If your dressing is too tangy, add more olive oil, to taste.
- 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.
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