Barley Free Turmeric Lemon Dressing
Bright, golden, and packed with warm spice, this turmeric lemon dressing is the kind of thing you'll want to put on absolutely everything — grain bowls, roasted vegetables, simple green salads, you name it. The base is fresh lemon juice and good extra-virgin olive oil, whisked together into a glossy, lightly thickened emulsion that clings beautifully to whatever it touches. Ground turmeric and ginger give it an earthy depth, while raw honey softens the citrus bite just enough to keep things balanced. A little grated garlic and black pepper round it all out, and the optional Dijon mustard is worth adding if you want the emulsion to hold together longer in the fridge. Many store-bought dressings sneak in grain-derived thickeners or malt-based vinegars that can be a real headache to track down on an ingredient label — this one is made entirely from whole, straightforward pantry staples with nothing hidden. It comes together in minutes with just a bowl and a whisk, and keeps in a sealed jar for up to five days, so you can make a batch at the start of the week and have it ready to go.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- ⅓ cup extra-virgin olive oil
- 1 tsp ground turmeric
- 1 small clove garlic, finely grated or minced
- 1 tsp raw honey
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
- ½ tsp dijon mustard (optional)
Instructions
- 1
Combine the lemon juice, turmeric, grated garlic, honey, ground ginger, black pepper, and salt in a small bowl. Whisk together until the honey dissolves and the mixture is uniform.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened. If using Dijon mustard, whisk it in with the lemon juice mixture in step 1 — it helps the emulsion hold.
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