This is such a universal and basic vinaigrette! Yet it’s so delicious and could be used on everything!
I find having simple vinaigrette recipes, like this one, memorized results in eating more salads while making them with fresh homemade vinaigrettes, instead of highly processed store-bought ones.
I love this vinaigrette. It's so simple, so fresh, uses so few ingredients. But I've been finding lately it needs another kick. Consider replacing lemon juice with 3 tablespoons of lemon juice plus 1 tablespoon red wine vinegar for an extra kick to it.
Whisk everything together until well emulsified.
The ratio here is 2:1 as lemon juice is not as potent as vinegar. So simple and so delicious. I use it on salads, to top baked fish, even in my Greek Salad.
Ingredients
Directions
Whisk everything together until well emulsified.
The ratio here is 2:1 as lemon juice is not as potent as vinegar. So simple and so delicious. I use it on salads, to top baked fish, even in my Greek Salad.
Happens to be Vegetarian.
Make it Vegan: omit honey.
Make it Low Carb/Keto/Paleo: omit honey, use Paleo-approved mustard.
Happens to be Dairy-Free.
Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated, this includes your mustard.
