A bright, all-purpose citrus vinaigrette that leans on lime and honey instead of straight vinegar. A little mustard holds it together so it does not split the moment it hits the bowl. This is the one to make when you want a dressing that goes on everything.
Ingredients
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 small garlic clove, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1Whisk the lime juice, honey, Dijon, garlic, salt, and pepper together until the honey dissolves.
- 2Slowly stream in the olive oil while whisking, so it emulsifies into a smooth, slightly thick dressing.
- 3Taste and adjust: more honey to soften, more lime to sharpen.
Cook's Note
Best Served With
Why This Recipe Works
Make It Yours
- Swap the lime for lemon, or use half orange juice for a sweeter, softer dressing.
- Add a spoon of crumbled feta or a minced anchovy for a savory, saltier version.
- Stir in chopped cilantro or basil for a herb dressing.
Leftover Strategy
Common Questions
Why did my vinaigrette separate?
Either the oil went in too fast or it has just been sitting. Mustard helps hold the emulsion, but a homemade dressing with no stabilizers will still separate over time. Shake or whisk it back together before serving.
Can I use this as a marinade?
Yes. The lime and salt season and lightly tenderize chicken, shrimp, or firm vegetables. Marinate 30 minutes to 2 hours; much longer and the acid starts to break down the texture.
How long does homemade dressing last?
About a week in the fridge in a sealed jar. The fresh garlic is the limiting factor; leave it out and it keeps a bit longer.
Want to impress guests with this dish? Ask Jeff
Pairing
