Lemon Vinaigrette Dressing

This lemon vinaigrette combines olive or avocado oil with fresh lemon zest and juice, balanced by honey and Dijon mustard for sweetness and tang. Crushed garlic and finely chopped thyme provide aromatic layers. The ingredients are blended or whisked thoroughly to emulsify the mixture, creating a cohesive and creamy dressing.

The vinaigrette works well as a flavorful salad dressing, adding brightness from the lemon and herbal notes from thyme. Fresh lemon juice is preferable to bottled for a more vibrant citrus character, and zesting before juicing retains the citrus oils for enhanced flavor.

It can be prepared in small batches using a blender, food processor, or simply whisked by hand or shaken in a jar. The dressing stores in the refrigerator for up to a week. Variations include substituting honey with stevia or removing sweeteners for low-carb diets. Doubling the batch is practical for meal prepping salads throughout the week.

Use fresh lemon juice and zest for optimal flavor; zest before juicing to ease the process.Blending emulsifies the dressing better than whisking or shaking alone.Swapping honey for liquid stevia or omitting sweetener accommodates low-carb preferences.Store refrigerated in a sealed container for up to one week.Doubling the recipe allows preparation for multiple servings over several days.