Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or more to taste)
- 1 teaspoon Dijon mustard
- 1 medium garlic clove, grated or pressed (about 1 teaspoon)
- 1/2 teaspoon honey or maple syrup (optional, to tame acidity)
Instructions
- In a medium bowl, whisk together lemon juice, salt, pepper, Dijon mustard, garlic, and honey (if using) until well blended.
- While whisking continuously, slowly drizzle in the olive oil until the mixture is emulsified and creamy.
- Alternatively, combine all ingredients in a mason jar, seal, and shake vigorously until emulsified.
- Taste and adjust seasoning if needed: add more lemon for brightness, more oil for mellowing, or a touch of honey to balance acidity.
- Transfer to a mason jar or airtight container and refrigerate for up to 1 week.
- If separated or solidified in the fridge, let sit at room temperature for 5–10 minutes and shake or whisk to recombine.
Notes
- Too sharp? Add more olive oil or a touch of honey.
- Too mild? Add more lemon juice or Dijon mustard.
- Add herbs: Stir in chopped parsley, chives, cilantro, thyme, or oregano for extra flavor.
- Use as a marinade: Great for chicken, shrimp, or roasted veggies.
