- 0.25 cup Lemon Juice
- 1 teaspoon Coarse Ground Mustard
- 1 Tablespoon Honey/Maple Syrup
- 0.5 cup Extra Virgin Olive Oil
- 0.25 teaspoon Sea Salt
Tangy and sweet lemon and mustard vinaigrette.
Nothing beats a homemade salad dressing. It’s so easy to make and you just need a few, high quality ingredients.
Most store bought salad dressing use unhealthy oils, ton of sugar and are over-prized.
Making it yourself allows you to customize and also experiment with flavors!
A staple is a lemon and mustard vinaigrette.
Use a good quality extra virgin olive oil (evoo), something that comes in a dark, glass bottle.
I prefer single origin evoo’s over blends. I also recommend organic evoo.
It’s always good to read everything on the bottle and do a quick google search as it turns out that a lot of the olive oils sold in grocery stores use old and rotten olives to make oil.
Extra virgin olive oil is one of the healthiest fats on earth!
Part of the Mediterranean diet, this traditional oil has been a dietary staple for some of the world’s healthiest populations.
Studies show that the fatty acids and antioxidants in olive oil can offer some powerful health benefits, including a reduced risk of heart disease.
Extra virgin olive oil contains anti-inflammatory substances, reduces oxidation of LDL (bad) cholesterol, improves blood vessel health, and lowers blood pressure.
Let’s talk lemon! I always have fresh lemons on hand. Other than using the juice, you can also use the zest for the vinaigrette or add it directly into your salads!
Lemon juice provides acidity that you would usually get from a vinegar. Always use fresh, store bought is not the same.
Fresh lemon juice, especially from organic lemons, supports heart health, can prevent kidney stones and can improve digestive health. It is also packed with vitamin C which is important for immune function.
The mustard adds flavor and also help the dressing emulsify. I like using a coarse ground mustard but use what you like and have on hand!
Adding salt is not necessary but it does help bring out all of the flavors. Just a pinch will do!
Once again, the addition of honey or maple syrup is not necessary but if you like the sweet-tart-salty combination like me, I highly recommend adding it.
Find more vinaigrette recipes here: Easy Salad Dressings
Mix To Combine
Add the fresh lemon juice, mustard, salt and honey to a small bowl or measuring cup and whisk well to combine.
Next, slowly drizzle in the extra virgin olive oil while whisking.
This will ensure that the vinaigrette is perferclty emulsified.
You can also add all of the ingredients to a mason jar, add a tight lid and shake until emulsified. I use this trick often!
Transfer the vinaigrette to a glass jar and seal with an air-tight lid.
Keep in the refrigerator for up to 1 week.
As the vinaigrette cools, the fat will solidify and separate slightly. Simply shake with whisk to combine before using.