Description
This Lemon Vinaigrette Dressing is a bright, tangy, and versatile salad dressing that combines fresh lemon juice, zest, and aromatic herbs with the smooth richness of olive oil. Sweetened slightly with honey and balanced by mustard and garlic, this dressing is perfect for enhancing green salads, roasted vegetables, or grilled meats. Quick to make and emulsified for a creamy texture, it is a fresh addition to any meal.
Ingredients
Scale
For the Lemon Vinaigrette Dressing
- ½ cup olive oil (or avocado oil)
- 1 tsp lemon zest (finely grated)
- ¼ cup fresh lemon juice (about 2 Tbsp for 6 servings)
- 2 Tbsp 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: Zest the lemon before slicing and juicing it to maximize the fresh lemon flavor in the dressing.
- Combine Ingredients: In a high-speed blender or mini-food processor, combine the lemon juice, lemon zest, honey, Dijon mustard, garlic, thyme, and salt. Blend or pulse until well mixed.
- Add Olive Oil: With the blender running, slowly pour in the olive oil to emulsify the dressing and create a smooth, creamy texture.
- Alternative Mixing Method: If you don’t have a blender, whisk the ingredients vigorously in a bowl or shake them in a jar until well combined, though the texture will be less creamy.
- Storage: Transfer the dressing to an airtight container and refrigerate. Use within one week for best flavor. Shake well before each use as the dressing will naturally separate over time.
Notes
- For a vegan version, substitute honey with agave nectar or another plant-based sweetener.
- Use fresh thyme for best flavor, but dried thyme can be substituted (reduce quantity to 1 tsp).
- This vinaigrette pairs well with leafy greens, grilled vegetables, chicken, or fish.
- Always zest the lemon before juicing to make zesting easier.
- Shake or whisk the dressing well before each use as separation is normal.
