Lemon Dijon Vinaigrette

Ingredients

• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tbsp Dijon mustard
• 1 small garlic clove, minced or grated on a microplane
• 1 tsp honey
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp finely grated lemon zest (optional, for extra brightness)

Instructions

1. Gather a small jar with a tight-fitting lid, such as a mason jar, or a small bowl and a whisk. A jar makes this recipe nearly foolproof since shaking does the emulsifying work for you.
2. Add the fresh lemon juice, Dijon mustard, minced garlic, and honey to the jar. Straining the lemon juice through your fingers as you squeeze catches any seeds.
3. Screw the lid on tightly and shake the jar vigorously for about 15 seconds until the mustard, lemon juice, and honey look fully combined and slightly thickened. This base mixture, with the mustard acting as the emulsifier, is what will hold the oil in suspension later.
4. Add the salt, black pepper, and lemon zest if using directly into the jar with the lemon-mustard mixture.
5. Pour in the olive oil all at once; unlike a hand-whisked vinaigrette, shaking in a sealed jar lets you add all the oil at once instead of drizzling it in slowly.
6. Seal the lid tightly and shake hard for a full 20 to 30 seconds, until the mixture turns pale, opaque, and creamy-looking with no visible pooled oil on top or bottom. This is the sign the emulsion has formed properly.
7. If making by hand in a bowl instead of a jar, whisk the lemon-mustard-honey base first, then drizzle the oil in very slowly, a few drops at a time at first, whisking constantly; adding oil too quickly by hand is the main reason vinaigrettes break and separate into an oily, watery mess.
8. Taste the vinaigrette on a piece of lettuce or a spoon, not straight from the jar, since it will taste much sharper concentrated than it does once tossed with greens. Adjust with a touch more honey if too tart, or more lemon juice if too rich.
9. If the vinaigrette does break or separate at any point, do not throw it out: add one teaspoon of cold water or an extra small spoonful of mustard, seal, and shake vigorously again to bring it back together.
10. Let the dressing sit for 5 minutes before using, if time allows, so the garlic mellows slightly and the flavors meld together.
11. Store in the sealed jar in the refrigerator for up to 1 week. The oil will solidify and the dressing will separate when chilled; this is normal, simply let it sit at room temperature for 10 minutes and shake vigorously again before each use.
12. To serve, drizzle lightly over salad greens and toss well, or use as a marinade for grilled chicken or a finishing drizzle over roasted vegetables.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.