Description
A bright and tangy Lemon Vinaigrette Dressing made with fresh lemon juice, zest, olive oil, honey, Dijon mustard, garlic, and thyme. Perfect for salads, marinades, or a flavorful drizzle to enhance your dishes, this dressing is quick to prepare and offers a creamy, emulsified texture when blended.
Ingredients
Scale
Vinaigrette 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
- Zesting the Lemon: Zest the lemon before cutting and juicing it to ensure you capture the maximum bright citrus flavor from the peel.
- Combine Ingredients: In a high-speed blender or mini-food processor, combine lemon juice, lemon zest, honey, Dijon mustard, garlic, thyme, and salt. Blend or pulse the mixture until it is well mixed and uniform.
- Emulsify the Dressing: With the blender running, slowly drizzle in the olive oil to emulsify the vinaigrette, resulting in a creamy, smooth texture.
- Alternative Mixing Method: If you don’t have a blender, whisk the ingredients vigorously in a bowl or shake them together in a jar until combined, though blending will yield a creamier consistency.
- Storage: Transfer the dressing to an airtight container and store in the refrigerator. Use within one week. Note that the dressing may separate over time; shake well before each use.
Notes
- For a vegan option, substitute honey with agave nectar or another plant-based sweetener.
- Use fresh thyme for the best flavor or substitute with other fresh herbs like basil or oregano.
- The dressing separates upon standing but shakes back together easily.
- Adjust salt and sweetness to your taste preference.
- Perfect for green salads, roasted vegetables, or as a marinade for chicken and fish.
