Ingredients
Honey Lemon Vinaigrette Ingredients
- Zest from 1 lemon
- ¼ cup fresh lemon juice
- 1 tablespoon apple cider vinegar (Bragg’s brand recommended)
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ cup honey
- ¾ cup vegetable oil
Instructions
- Combine Base Ingredients: In a blender, add the lemon zest and lemon juice, followed by the apple cider vinegar, Dijon mustard, kosher salt, black pepper, and honey. Blend these ingredients together until smooth and well combined, creating the flavorful base for the vinaigrette.
- Emulsify with Oil: With the blender running on low speed, slowly drizzle in the vegetable oil. Continue blending until the mixture emulsifies into a creamy and smooth vinaigrette. Once emulsified, transfer the dressing to a container and store it in the refrigerator when not in use. This recipe yields a little over 1 cup, enough for approximately 6 servings.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Slowly adding the oil while blending is key to achieving a perfect emulsion.
- Store in an airtight container in the refrigerator for up to one week.
- Shake or stir well before each use as separation may occur.
- Vegetable oil can be substituted with olive oil for a richer flavor, but it may alter the taste slightly.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiments & Sauces
- Method: Blending
- Cuisine: American
