Honey Lemon Vinaigrette (Print Version)

Bright and tangy-sweet dressing with olive oil, fresh lemon juice, and honey. Perfect for salads, vegetables, or chicken.

# What You'll Need:

→ Base

01 - ¼ cup extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice
03 - 1 tablespoon honey

→ Flavorings

04 - 1 teaspoon Dijon mustard
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Additions

07 - ½ teaspoon finely grated lemon zest
08 - 1 small garlic clove, finely minced

# Steps:

01 - Whisk together lemon juice, honey, Dijon mustard, salt, pepper, lemon zest, and garlic in a small bowl until well blended.
02 - Drizzle olive oil slowly while whisking continuously until mixture becomes smooth and fully emulsified.
03 - Taste vinaigrette and modify salt or pepper as desired to achieve balanced flavor.
04 - Use immediately or refrigerate in airtight container up to 1 week. Shake or whisk before serving to recombine.

# Expert Tips:

01 -
  • The honey balances the lemon's brightness without making it too sweet
  • It keeps in the fridge for a week, so you can batch it ahead
  • A tablespoon transforms even a simple bag of greens into something special
02 -
  • The dressing will solidify slightly in the refrigerator but returns to liquid at room temperature
  • Whisking the oil in very slowly is what prevents it from separating later
  • A good quality olive oil makes a noticeable difference in the final taste
03 -
  • If the dressing separates, simply whisk it back together
  • Use a glass jar with a tight lid to shake it up instead of whisking
  • Add fresh herbs at the last minute to preserve their bright color and flavor

Go Back