Description
Bright, tangy, and fragrant homemade lemon‑based vinaigrette that dresses any greens or vegetables beautifully in just 5 minutes.
Ingredients
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 before cutting and juicing it. This ensures maximum flavor from the zest.
In a high‑speed blender or mini‑food processor, combine the basil‑free version: lemon juice, lemon zest, honey, Dijon mustard, garlic, thyme, and salt. Pulse or blend until well mixed.
With the motor running, slowly stream in the olive oil until the vinaigrette is emulsified and smooth.
Alternatively, whisk well in a bowl or shake in a jar until combined—but blending yields a creamier texture.
Store in an airtight container in the refrigerator. Best used within 1 week (the dressing separates over time; shake well before using).
- Prep Time: 5 minutes
- Category: Appetizer
