Description
A bright and tangy lemon vinaigrette dressing that’s quick to prepare and perfect for salads or as a marinade. This dressing combines fresh lemon juice and zest with honey, Dijon mustard, garlic, and thyme, balanced by olive oil for a creamy, zesty flavor.
Ingredients
Scale
Dressing 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
- Prepare lemon zest and juice: Zest the lemon before cutting and juicing it to ensure you capture maximum lemon flavor from the zest.
- Combine ingredients: In a high-speed blender or mini food processor, add lemon juice, lemon zest, honey, Dijon mustard, garlic, thyme, and salt. Pulse or blend until well mixed.
- Emulsify the dressing: With the blender running, slowly stream in the olive oil until the vinaigrette becomes emulsified and smooth, creating a creamy texture.
- Alternative mixing method: If you don’t have a blender, whisk all ingredients vigorously in a bowl or shake well in a jar until combined, noting that blending produces a creamier consistency.
- Store the dressing: Transfer the vinaigrette to an airtight container and refrigerate. Use within one week, shaking well before each use as the dressing may separate over time.
Notes
- Use fresh lemon juice and freshly grated zest for the best flavor.
- Adjust sweetness by varying honey or agave nectar according to your taste.
- Substitute olive oil with avocado oil for a milder taste and different health benefits.
- Shake or whisk well before each use because the dressing naturally separates.
- Store in the refrigerator and use within one week for optimal freshness.
