A good vinaigrette is a ratio, not a recipe. The Meyer lemon changes the ratio — it's less acidic than a standard lemon, so you can use more of it without the dressing becoming sharp. The result is something brighter and more complex than anything you'll find in a bottle.
Ingredients
- —3 tbsp Meyer lemon juice (about 1.5 lemons)
- —1 tsp Meyer lemon zest
- —1 tsp Dijon mustard
- —1 small shallot, finely minced
- —½ cup good olive oil
- —1 tsp honey
- —Salt and black pepper to taste
The Key
"The shallot is what separates a good vinaigrette from a great one. Don't skip it, and don't skip the 5-minute rest — it softens the raw shallot flavor."
Method
Combine the lemon juice, zest, mustard, shallot, and honey in a small bowl or jar. Let sit for 5 minutes — this mellows the shallot.
Whisk in the olive oil in a slow, steady stream until emulsified. Or put everything in a jar and shake vigorously.
Season generously with salt and pepper. Taste and adjust — more lemon for brightness, more honey for balance, more mustard for bite.
Keeps in the fridge for up to a week. Shake or whisk before using.