Ingredients
Scale
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon zest (optional for extra zing)
I remember Mama Lou always encouraged experimenting with ingredients. If you prefer a milder vinaigrette, try using less garlic or adding a bit more honey. The beauty of this recipe is its adaptability, allowing you to tailor it to your personal taste.
Instructions
- In a small bowl, combine the lemon juice, Dijon mustard, honey, and minced garlic. Whisk until the honey is fully dissolved.
- Slowly drizzle in the olive oil while continuing to whisk vigorously. This will help emulsify the dressing, creating a smooth and creamy texture.
- Add salt and freshly ground black pepper to taste. If using, stir in the lemon zest for an extra burst of citrus flavor.
- Taste the dressing and adjust the seasoning as needed. Remember, as Mama Lou often said, “Cooking is about tasting and tweaking until it’s just right.”
- Transfer the dressing to a mason jar or airtight container and give it a good shake before serving. This helps to ensure all the ingredients are well combined.
Making this dressing is like sitting down to chat with an old friend, familiar and comforting. The process is simple, yet deeply satisfying, akin to the timeless rituals of family life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International