2Tbsp.honey, maple syrup or sugar(more or less depending on the acid level of your lemon)
½tsp.Dijon mustard
¼tsp.Diamond kosher salt
⅛tsp.freshly ground black pepper
¼cupextra-virgin olive oil
Instructions
The Jar Shake Method
Add all ingredients to a jar with a tight-fitting lid and shake vigorously for about 30 seconds or until the dressing is emulsified and the honey or sugar is completely dissolved.
Taste test before using for acidity, sweetness and salt. Make adjustments as needed.
Bowl & Whisk Method
Add all ingredients except the olive oil to a medium bowl. Whisk to combine and dissolve the honey.
While continually whisking, very slowly drizzle the olive oil into the bowl to emulsify the vinaigrette.
Taste test before using for acidity, sweetness and salt. Make adjustments as needed.
Notes
The recipe makes about ½ cup and can easily be scaled up or down.
Roll the lemon before using to extract all the juice.
Taste, adjust, repeat.
Meyer lemons are sweeter and less acidic so taste and adjust accordingly.
This recipe uses a 1:1 ratio of lemon juice to olive oil, but more oil can be added if you prefer a different ratio.
Store sealed in an airtight container in the refrigerator for up to 5 days. Bring to room temperature to allow the oil to liquify before serving.