This easy lemon vinaigrette recipe is a great one to have in your back pocket. It’s delicious and versatile – perfect for tossing with salads, roasted vegetables, and more! No vinegar makes a difference.
Ingredients:
¼ c fresh lemon juice
1 small garlic clove, grated
1 tsp Dijon mustard
¼ tsp sea salt, more to taste
Freshly ground black pepper
½ tsp honey, or maple syrup, optional (honey used)
¼ to ⅓ c extra-virgin olive oil
½ tsp fresh or dried thyme, optional (not used)
Directions:
- 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.
Notes: Use a jar!! Honey takes a little effort to incorporate.
Serves: Makes 1/2 cup.
Source: loveandlemons.com/lemon-vinaigrette