Lemon And Honey Mustard Vinaigrette Recipes

LEMON MUSTARD VINAIGRETTE

Steps:

• Add all of the ingredients (except the salt and pepper) to a mason jar.
• Seal the lid tightly and give a good shake.
• Season with salt and freshly ground black pepper to taste.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

HONEY MUSTARD VINAIGRETTE

Steps:

• Place all ingredients in a resealable glass jar and shake well, or in a bowl and whisk well. Check for seasoning and adjust accordingly.
• Serve over salad greens immediately or store in an air-tight refrigerated container for up to 10 days.

LEMON GARLIC DIJON VINAIGRETTE

Steps:

• Whisk together the lemon juice,mustard,pepper, salt& Garlic.
• Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

LEMON AND HONEY MUSTARD VINAIGRETTE

Steps:

• Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving.

EASY LEMON DIJON VINAIGRETTE

Steps:

• Add lemon juice, honey, dijon, salt, pepper, and garlic to a medium bowl. Whisk to combine. Slowly whisk in olive oil until emulsified. Season to taste with salt and pepper.