Description
This zesty Lemon Vinaigrette Dressing offers a bright and tangy flavor made with fresh lemon juice, olive oil, and a hint of honey. Perfect for salads, marinades, or drizzling over vegetables, this easy-to-make dressing emulsifies into a creamy texture using a blender or can be whisked by hand for a lighter consistency.
Ingredients
Scale
Dressing Ingredients
- ½ cup olive oil (or avocado oil)
- 1 tsp lemon zest (finely grated)
- ¼ cup fresh lemon juice (about 2 tablespoons)
- 2 tablespoons honey or agave nectar
- 1 tsp Dijon mustard (or yellow mustard)
- 1 clove garlic, crushed or finely minced
- 2 tsp fresh thyme, finely chopped
- ¼ tsp salt
Instructions
- Zest the Lemon: Begin by zesting the lemon before cutting and juicing it. This step ensures you extract the maximum flavor from the lemon zest for the dressing.
- Combine Ingredients: In a high-speed blender or mini-food processor, add lemon juice, lemon zest, honey, Dijon mustard, garlic, fresh thyme, and salt. Pulse or blend these ingredients until they are well mixed and combined.
- Emulsify the Dressing: While the blender or processor is running, slowly pour in the olive oil in a steady stream. This slow incorporation emulsifies the vinaigrette, creating a smooth and creamy texture.
- Alternative Mixing Method: If you don’t have a blender, you can whisk the ingredients vigorously in a bowl or shake them in a jar until well combined. Note that blending yields a creamier consistency than whisking.
- Storage: Transfer the dressing to an airtight container and refrigerate. The dressing is best used within one week. Since it naturally separates over time, shake it well before each use to re-emulsify.
Notes
- Use fresh lemon for the best flavor and juice quantity.
- Adjust sweetness by varying the amount of honey or agave nectar.
- Fresh thyme can be substituted with other fresh herbs like basil or oregano for variation.
- This dressing can be used as a marinade for chicken or fish as well as a salad dressing.
- Shake well before each use to maintain emulsification.
- Store in the refrigerator and consume within one week for optimal freshness.
