Lemon Pepper Vinaigrette

1. 1
   prep · ~2 min

   Zest and juice the lemon.

   1.Using a microplane, finely grate the zest from one lemon until you have 1 packed teaspoon.

   2.Cut the lemon in half and squeeze the juice through a strainer to catch seeds — measure out 2 tablespoons.

   TIPAlways zest before juicing; a naked lemon is nearly impossible to zest cleanly.
2. 2
   mix · ~1 min

   Build the vinaigrette base.

   1.In a small bowl, combine the lemon juice, lemon zest, dijon mustard, honey, and minced garlic.

   2.Whisk together until the honey dissolves completely and the mustard is fully incorporated.

   3.Season with a pinch of salt and a generous pinch of freshly cracked black pepper.

   TIPDissolving the honey and mustard in the acidic lemon juice first creates a stable base for emulsifying the oil.
3. 3
   mix · ~1 min

   Whisk in the olive oil slowly.

   1.While whisking continuously, drizzle the olive oil into the lemon mixture in a thin, steady stream.

   2.Keep whisking until the dressing turns creamy and uniform — about 30 seconds.

   3.Stop the moment it looks cohesive and slightly thickened; over-whisking is not necessary.

   TIPIf the vinaigrette breaks, don't panic — one more teaspoon of water whisked in vigorously usually brings it back together.
4. 4
   mix · ~1 min

   Taste and adjust seasoning.

   Dip a clean spoon into the vinaigrette and taste. Add another pinch of salt or a few more cracks of black pepper if needed. If it tastes too sharp, a tiny extra drizzle of honey can round the edges.

5. 5
   serve

   Serve immediately or store for later.

   Drizzle over salads, grilled vegetables, or roasted chicken. If storing, pour into a sealed jar and refrigerate. Bring to room temperature and shake well before using — the olive oil may solidify when cold.

Cuisines we love