Lemon Dressing

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A fresh and zesty lemon dressing with plenty of lemon flavour. All natural and delicious, this simple dressing is easy to make and benefits from the natural flavour-enhancing properties of lemon juice.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time0

Total Time5

Ingredients

1 lemon - unwaxed
6 tbsp extra virgin olive oil - double the quantity of lemon juice
1 tbsp honey
1 tsp Dijon mustard
salt and black pepper - to taste

Instructions

Roll the lemon to release the juices. Zest with a microplane grater into a large clean jar with a tight fitting lid.
1 lemon
Cut the lemon in half and juice. You may want to measure the juice before adding it to the zest in the jar.
Add the olive oil – about twice the volume of the lemon juice. Then add the remaining ingredients (mustard, honey and seasoning). Put the lid on tight and shake well to make an emulsion.
6 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, salt and black pepper
If you prefer, you can decant the dressing into an attractive bottle to serve. Allow to stand for half an hour before serving to allow the flavours to combine. Store leftovers in the fridge but serve at room temperature.

Notes

Storage

Fridge – Store your lemon dressing in a sealed jar or bottle in the fridge for up to five days, or three days if you used fresh herbs and/or garlic.

Freezer – Can be frozen in a sealed jar. You will lose some of the zesty flavour but too much.

Hints and tips

Rolling the lemon before squeezing will produce far more juice.

Always zest before squeezing.

Serve lemon dressing at room temperature, as olive oil can solidify in the fridge.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.