Lemon Vinaigrette

Lemon Vinaigrette

from loveandlemons.com
5 min

Ingredients

  • ¼ cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • ½ teaspoon honey, or maple syrup, optional
  • ¼ to ⅓ cup extra-virgin olive oil
  • ½ teaspoon fresh or dried thyme, optional

Directions

  1. 1

    In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.

  2. 2

    Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

  3. 3

    If your dressing is too tangy, add more olive oil, to taste.

  4. 4

    Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.