Eosinophilic Esophagitis Friendly Classic Lemon Vinaigrette
Total time5 min
Prep time5 min
Cook time0 min
4.7(11)
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Learn more →Ingredients
4 servings
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely grated or minced
- ¼ tsp fine salt
- ¼ tsp black pepper, freshly ground
- 6 tbsp extra-virgin olive oil
- ½ tsp lemon zest (optional)
Instructions
- 1
In a small bowl, combine the lemon juice, Dijon mustard, honey, garlic, salt, pepper, and lemon zest, if using. Whisk together until the salt dissolves and the mixture is uniform.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is smooth and lightly emulsified — it should look slightly creamy and coat the back of a spoon.
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