- Prep Time: 5m
- Total Time: 5m
- Serves: 6
- Yield: 1.5 cup
- Category: Sauces and Dressings
Ingredients
- 1 cup Extra virgin olive oil
- 1/2 cup Fresh lemon juice, from 2 Meyer lemons
- 1 tablespoon Lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon Maple syrup
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Black pepper
Instructions
- Zest one of the lemons first.
- Before juicing, roll the lemon back and forth on the cutting board. This will help to extract all the juice.
- Put all the ingredients in a lidded glass jar and shake well.
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