Lemon vinaigrette

Lemon Vinaigrette

Yield: 3-4 servings

Ingredients:

• 50 mL Lemon juice (juice of ~1 lemon, top off with water as needed)
• 50 mL Extra Virgin Olive Oil (EVOO)
  • It is best to use a good quality Cold Pressed EVOO.
• 10 mL Dijon Mustard
• 10 mL Honey
• zest of 1 Lemon
• ¼ tsp Onion Powder
• ¼ tsp Garlic Powder
• ⅛ tsp Salt
• ⅛ tsp Blacker Pepper, fresh ground

Directions:

• Whisk all of the ingredients together.

Notes:

• If made ahead of time, then you may need to add 10 ml of water to thin it a little bit as the dried seasonings will begin to absorb moisture and cause it to thicken.
• Mix it up with different vinegars, oils, sweeteners, and seasonings.
• I use a dressing shaker with a blender ball.