Despite the convenience of store bought dressings, I still prefer making my own homemade dressings as I know exactly what goes into them and I can tweak it according to how my tastebuds feel that day. Seeing I had a few lemons lying around, I thought I would make a simple lemon honey dijon vinaigrette dressing to jazz up some baby spinach salad leaves.
A golden rule when it comes to making simple salad dressings is 1 part vinegar to 2 parts oil. If you like your dressing to be more on the tarter side, use a 1:1 ratio of oil and vinegar (in this case, lemon juice). Mustard works as an emulsifier, allowing the oil and vinegar to bond (although I did use my Chef’N Emulstir Emulsifier I bought along Fisherman’s wharf last year in San Francisco). Next up is a dollop of honey to tame the mustard and to balance out the tartness of the lemon juice and some salt and pepper for seasoning.
- 1 part lemon juice (50 ml)
- 1-2 parts extra virgin olive oil depending on how ‘tart’ you like it (I used 100ml here)
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt and black pepper to season
1) Cut lemon in half. Squeeze juice of one lemon into emulsifier/jar bottle.
2) Add in the extra virgin olive oil.
3) Add teaspoon of honey and dijon mustard. Season with salt and pepper. Shake vigorously until combined. Serve.