Honey Lemon Vinaigrette (Print View)

Bright, tangy-sweet dressing with fresh citrus and honey. Perfect for salads, grilled vegetables, or roasted chicken.

# What You Need:

→ Base

01 - ¼ cup extra-virgin olive oil
02 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
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

# How to Make It:

01 - In a small bowl or jar, whisk together the lemon juice, honey, Dijon mustard, salt, pepper, and (if using) lemon zest and garlic until well combined.
02 - Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is emulsified and smooth.
03 - Taste and adjust seasoning if needed.
04 - Use immediately or store in an airtight container in the refrigerator for up to 1 week. Shake or whisk before using.

# Expert Tips:

01 -
  • The honey mellows the lemon acidity so it tastes bright but never harsh
  • It comes together in under five minutes but makes everything feel fancy
  • This dressing keeps beautifully in the fridge all week
02 -
  • The mixture might look separated after refrigeration but a quick shake brings it right back
  • Room temperature ingredients emulsify more easily than cold ones straight from the fridge
03 -
  • Use a jar with a tight lid and shake instead of whisking for easier cleanup
  • Let the dressing sit for 15 minutes before serving so flavors can get acquainted

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