Simple Honey Lemon Vinaigrette
Add this zesty, full of flavor vinaigrette to your favorite salads, roasted vegetables, or use it as a marinade on chicken, pork, or beef.
Servings 6
Calories 113kcal
Ingredients
- 1 teaspoon Parsley
- ½ teaspoon Thyme
- 1 clove Garlic
- Zest of 1/2 Lemon
- ¼ cup Lemon Juice
- ½ teaspoon Kosher Salt
- ¼ teaspoon Pepper
- 1 teaspoon Honey
- 1 teaspoon Dijon Mustard
- ⅓ cup Extra-Virgin Olive Oil
Instructions
- Finely chop the parsley and mince the garlic. Add to a small bowl or mason jar.1 teaspoon Parsley, ½ teaspoon Thyme, 1 clove Garlic
- Zest half a lemon, then add the zest along with lemon juice, dried thyme, salt, pepper, honey, and Dijon mustard.Zest of 1/2 Lemon, ¼ cup Lemon Juice, ½ teaspoon Kosher Salt, ¼ teaspoon Pepper, 1 teaspoon Honey, 1 teaspoon Dijon Mustard
- Pour in the olive oil. Whisk until well combined, or place a lid on the jar and shake for about 2 minutes.⅓ cup Extra-Virgin Olive Oil
- Serve immediately, or store in the refrigerator until ready to use. Shake or whisk again before serving.
Notes
-
- Use a microplane for zesting: A fine zester or microplane works best to get just the bright yellow peel and avoid the bitter white pith.
- Adjust the flavor: Taste the dressing and add more honey for sweetness, extra Dijon for tang, or more lemon juice for brightness.
- Make ahead: The flavors deepen after a couple of hours in the fridge, so making it ahead of time is a great option.
- Makes: About ½ cup of dressing.
- As it sits: The dressing will naturally separate as it sits. Just whisk or shake before serving to bring it back together.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
Nutrition
Calories: 113kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 300mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg
