Lemon Vinaigrette

Ingredients

1/3 cup Extra virgin olive oil
1/4 cup freshly squeezed lemon juice, from 1 1/2 to 2 lemons
1/2 tsp fine sea salt, or to taste
1/4 tsp black pepper, freshly ground, more to taste
1 tsp Dijon mustard
1 medium garlic cloves, 1 tsp grated or pressed
1/2 tsp honey, or maple syrup, optional to tame acidity

Directions

In a medium bowl with a whisk, combine all of the ingredients except the oil. Whisk until blended and emulsified. While whisking vigorously, slowly put in the oil and whisk until blended and emulsified. You can also shake up the dressing in a mason jar until emulsified and creamy.

Taste and adjust if needed (see troubleshooting table below). Transfer to a mason jar or an airtight container and refrigerate. If it solidifies or separates in the fridge, leave it out for a bit on the counter, then shake to recombine.