Eosinophilic Esophagitis Friendly Lemon Herb Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.7(3)
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ½ cup extra virgin olive oil
- 1 clove garlic, finely minced or pressed
- 1 tsp raw honey
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Combine the lemon juice, minced garlic, raw honey, Dijon mustard, salt, and black pepper in a small bowl and whisk together until the salt is dissolved and the mixture looks uniform, about 30 seconds.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the vinaigrette is emulsified and slightly thickened, about 1 minute.
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