Lemon Vinaigrette

This receipe makes 1/2 cup.


  • 1 large or 2 medium lemons
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon Dijion mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup extra-virgin olive oil


  1. Squeeze the juice from 1 large or 2 medium lemons until you have 1/4 cup. Place the lemon juice, 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or small jar. Whisk or seal the jar and shake to combine.
  2. Add 1/4 cup extra-virgin olive oil. Wish. Seal ar and shake till combined and emulsified.

Can be stored in refrigerator in airtight contained for one (1) week.



Lemon Vinaigrette