Honey Lemon Vinaigrette with Whole Grain Mustard

Making your own vinaigrette is so easy, you’ll wonder why you haven’t been doing it for years. It takes a few ingredients and five minutes to get “better than store bought” salad dressing at a fraction of the cost.

The three most dreaded words in my vocabulary “Bathing Suit Season”.   It’s not that I have an issue wearing one, I hate shopping for them.   Come on, Girls out there…  Please tell me you have my back.   It could nearly be classified as torture.  I have to psych myself up for the task, give myself a little pep talk and promise myself a reward if I get it accomplished in record time.

When life gives you lemons, make a vinaigrette ~ Me.

The point is, we are eating A LOT of salads these days.  We always eat salad, but lately we are eating enough greens for a small village.   We have a few favorites, like this Butternut Arugula Salad, but I like to change it up fairly often.  One of the best ways to do that is with the dressing. Last year, we were at a family reunion and I was lucky enough to score 2 lbs of raw honey from a cousin who has bees.   That honey is incredible and makes the best vinaigrettes!   Making your own vinaigrette at home takes about 5 minutes and one of the advantages in doing it yourself is total control over the ingredients.  You know exactly what is in there.  No red dye #5,  no high-fructose corn syrup, no need for a PhD to decipher ingredients!   Just squeeze a few lemons, add in a little honey, blitz it & stir in whole grain mustard.  Easy Peasy, Lemony Squeezy.

This vinaigrette is good for more than just salad, I use it in a summer pasta salad (post coming soon) and it’s a great marinade for chicken!  This recipe makes about 3 cups of dressing and it will keep in an airtight container in the fridge for 5 – 7 days.   Five minutes of work for a vinaigrette you can use all week!  That’s a pretty good deal.

Honey Lemon Vinaigrette with Whole Grain Mustard

Cheryl Bennett

A light homemade salad dressing with honey, lemon and mustard

5 from 2 votes

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Prep Time 2 minutes mins

Cook Time 3 minutes mins

Total Time 5 minutes mins

Calories

Ingredients

  

• 6 fl. oz. freshly squeezed lemon juice about 4 big lemons
• 6 TB raw honey
• 1 TB whole grain mustard
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup olive oil
• 1 1/2 cups canola or grapeseed oil

Instructions

 

• Combine lemon juice, honey, salt and pepper in a deep bowl or container. I like to use quart containers (Tall deli containers or large soup containers from takeout)
• With an immersion blender (or regular blender), combine all ingredients for about 15 seconds and SLOWLY drizzle in olive oil, then canola oil.
• The texture and color will begin to lighten as it emulsifies.
• You will see oil on top and then suddenly, it will be a perfectly blended dressing that holds together instead of looking separated.
• When dressing is nice and thick, add in whole grain mustard and give it one last blast with the immersion blender to combine everything & Voila! Dressing, Done!

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