Description
This lemon French dressing has the right stability of tangy, candy, and savory, and with only a few substances, it comes collectively in minutes. I make it each weekend and pour it on salads all week.
- 2 lemons
- 1/3 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 clove garlic
- 2 tablespoons honey
- Kosher salt and freshly floor black pepper
- In a small blender, add the zest and juice of each lemons, then add remaining substances. Mix till emulsified. (alternatively, you may add every part to a mason jar and shake.)
- Hold within the fridge for as much as 2 weeks.