This easy-to-make, incredibly flavorful, and light lemon vinaigrette dressing comes together in no time and is a perfect dressing for salads.
Servings: 8
Prep Time: 10 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
Juice of 1 lemon
¼cupwhite distilled vinegar
1teaspoonDijon mustard
3tablespoonshoney
¾cupolive oil or blended oil
2tablespoonsthinly sliced fresh chives
1tablespoonfinely minced fresh thyme
sea salt and pepper to taste
Instructions
Add the lemon juice, vinegar, mustard, and honey to a medium size bowl.
Whisk vigorously until it is combined.
Slowly drizzle in the oil while continuing to vigorously whisk the dressing to emulsify it. The vinaigrette should be thickened and completely combined once all the oil is added.
Add the chives, thyme, salt, and pepper to the dressing.
Whisk the vinaigrette together to combine the remaining ingredients. Store or serve it.
Notes
Make-Ahead: You can make this lemon dressing recipe up to 3 days ahead of time. You can serve this immediately, but more flavors will come out with time. In addition, let it sit at room temperature before serving it.How to Store: Place in an airtight container in the refrigerator for 7 to 10 days. This will not freeze.You can also use whole-grain mustard instead of Dijon mustardSubstitute the honey with sugar, maple syrup, or agave if desired.Feel free to use any oil you’d like, but I recommend a soft, very light virgin olive oil or any other neutral-flavored oil like sunflower oil. You can also blend the oils together.Substitute the green onions with finely diced yellow, white, red, or sweet onions.You can also use dry thyme in place of fresh thyme.Make this recipe in a stand mixer with the whisk attachment.Emulsify is just a fancy culinary term to combine two things that normally wouldn’t go together, like, oil and vinegar.