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    Home » Recipes » Sauces

    Honey Lemon Vinaigrette Dressing

    Published: Jan 14, 2021 · Modified: May 6, 2021 by Charlé Visser · This post may contain affiliate links · Leave a Comment · 884 words. · About 5 minutes to read this article.

    jump to recipe

    Honey lemon vinaigrette is a quick, easy and healthy salad dressing that require only 6 every-day ingredients and takes only 2 minutes to make. You can use it in simple healthy salads like this roasted carrot salad or dress salt-roasted beets to name just a few.

    yellow honey dressing in glass jar
    Jump to:
    • Ingredients needed
    • Useful equipment for this recipe
    • How to make it
    • Variations
    • Serving suggestions
    • Frequently asked questions
    • Other recipes you might like
    • Recipe

    Ingredients needed

    ingredients to make honey lemon dressing. hoey,lemon, olive oil,salt,pepper,canola oil on marble background
    • Lemon - Unwaxed lemons for this recipe as we are also using the zest for added lemony flavour.
    • Honey - Use clear runny honey with a mild flavour like this wildflower honey.
    • Oil - Most of the oil used in this recipe is neutral-tasting canola oil. The rest is a good quality extra virgin with green grassy notes and low bitterness.

    Useful equipment for this recipe

    mixing bowls

    Mixing Bowls

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    immersion blender

    Immersion Blender

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    citrus juicer

    Citrus Juicer

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    kilner jars

    Small Kilner jars

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    How to make it

    picture steps of written recipe instructions
    1. Zest the lemon using a Microplane or fine grater.
    2. Cut the lemon in half and juice using a citrus juicer or squeeze out the juice through a sieve to make sure no pips fall in.
    3. Place the zest and juice along with the rest of the ingredients in a mixing bowl or jar with a lid.
    4. Vigorously whisk or shake the jar until the vinaigrette is emulsified.
    5. Use straight away or store in airtight containers in the fridge until needed.

    Variations

    This vinaigrette can easily be modified by taking the following steps.

    • Change the citrus - Use lime instead of lemon or substitute for a mild vinegar like apple cider or champagne vinegar.
    • Add spice - Use sparingly, but ground cumin, fennel seeds, and cinnamon make this vinaigrette perfect for dressing Middle Eastern and North African salads.
    • Change the honey - If you are strict vegan then change the honey for maple or agave syrup. Otherwise, choose interesting flavoured honey like buckwheat or heather.
    • Garlic or chilli- Roasted garlic or grate a small amount of fresh garlic for an extra punch. For some heat add a teaspoon of homemade sriracha sauce or freshly chopped chillies.
    • Dijon mustard - Add mustard for a delicious dressing you can use with barbecued pork belly.
    • Add herbs - I recommend you add mint. It's a delicious combination perfect for seasoning couscous salad or a simple green leafy salad with rocket, mozzarella and grapes.
    • Asian aromatics - Add finely chopped lime leaf, lemongrass, or grated ginger for a delicious South-East Asian salad dressing.
    • Change the oil - Substitute the olive oil for truffle oil or pumpkin oil.

    Serving suggestions

    This is a very versatile dressing that can be used on any salad or with warm dishes and can be served all year round.

    • With vegetables - Use it to dress roasted pumpkin, carrots, beets or baby potatoes.
    • Fried cheese - Sear some halloumi in a pan and dress it with this vinaigrette. It's fantastic.
    • In salad - Use this vinaigrette as a simple healthy dressing in a green salad with romaine hearts, corn salad and soft herbs like parsley, mint, and chives. Alternatively use for a roasted vegetable salad like this pumpkin and pecan salad.
    • With seafood - Some seafood like seared scallops, shrimps and oysters taste delicious when dressed with a light sweet and sour vinaigrette like this.
    • To season fermented foods - The saltiness of fermented cucumbers, fermented carrots or sauerkraut goes extremely well with this lightly sweetened dressing.

    Frequently asked questions

    How to store it?

    Seal airtight in a plastic or glass jar and store in the fridge until needed.

    How long does it keep?

    It will easily last for up to 3 weeks in the fridge.

    Can it be frozen?

    Simply place in a freezer-safe sealable container and it will happily sit in your freezer almost indefinitely

    What to do if it separates?

    Vinaigrette is not 100% an emulsion so it will slowly split. To emulsify it simply shake or whisk vigorously and it will come back together.

    Other recipes you might like

    If you are looking for making delicious sauces, condiments and dressings at home to use in salads and other dishes then you will find the following recipes useful.

    • Chimichurri
    • Italian salsa verde
    • Balsamic glaze
    • Caesar dressing
    • Homemade Mayonnaise
    • Mushroom and garlic butter
    • How To Make Caesar Dressing | Classic Recipe
    • The Perfect Apple Sauce Recipe
    • How To Make Chimichurri - Argentine Steak Sauce
    • Pomegranate Vinaigrette Dressing

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    If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

    Recipe

    yellow honey dressing in glass jar
    5 from 3 votes
    Pin Recipe Print

    Honey Lemon Vinaigrette Recipe

    Honey lemon vinaigrette is a quick, easy and healthy salad dressing that require only 6 every-day ingredients and takes only 2 minutes to make. You can use it in simple healthy salads like this roasted carrot salad or dress salt-roasted beets to name just a few.
    Author Charlé Visser
    Prep Time 2 minutes
    Total Time 2 minutes
    Servings 6 portions
    Course Appetisers, Condiments, Dressings, Salad
    Cuisine American, European, International
    Prevent your screen from going dark

    Ingredients

    • 50 grams (3.38 tablespoon) honey
    • 30 grams (2.03 tablespoon) olive oil - extra virgin
    • 70 grams (4.73 tablespoon) canola oil
    • 50 grams (3.38 tablespoon) lemon juice - freshly squeezed
    • zest of one lemon
    • 4 grams (0.81 teaspoon) sea salt - fine
    • 1 gram (0.2 teaspoon) black pepper - freshly ground

    Instructions

    • Zest the lemon using a Microplane or fine grater.
    • Cut the lemon in half and juice using a citrus juicer or squeeze out the juice through a sieve to make sure no pips fall in.
    • Place the zest and juice along with the rest of the ingredients in a mixing bowl or jar with a lid.
    • Vigorously whisk or shake the jar until the vinaigrette is emulsified.
    • Use straight away or store in airtight containers in the fridge until needed.

    Notes

    • See post for interesting variations and serving suggestions
    Storage instructions
    • Seal airtight in a plastic or glass jar and store in the fridge until needed.
    • It will easily last for up to 3 weeks in the fridge.
    • Can be frozen for many months
    If it splits?
    • To emulsify it, simply shake or whisk vigorously and it will come back together.

    Nutrition

    Serving: 30g Calories: 175kcal Carbohydrates: 8g Protein: 1g Fat: 17g Saturated Fat: 2g Trans Fat: 1g Sodium: 259mg Potassium: 15mg Fiber: 1g Sugar: 7g Vitamin A: 1IU Vitamin C: 3mg Calcium: 2mg Iron: 1mg
    Keywords:lemon and honey vinaigrette, lemon dressing, salad dressing
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