Lemon Vinaigrette
Ingredients
- 6 tbsps lemon juice, from about 2 large lemons
- 5-6 tbsps e.v olive oil
- 1 tsp dijon mustard
- 1 tsp honey
- sea salt and black pepper as needed
Instructions
- In a small bowl whisk together the lemon juice, mustard, honey or sugar, black pepper and sea salt. Slowly pour in the olive oil, whisking constantly, until emulsified.
- Store refrigerated in an airtight container for up to 2 weeks.
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