Meyer Lemon Vinaigrette (AIP Modified, Paleo)
Meyer lemon vinaigrette made with fresh Meyer lemon juice, tarragon, olive oil, and garlic for salads and over vegetables and fish.
Ingredients
- ½ cup olive oil
- ½ tsp mustard
- 1 tsp honey
- 3 Meyer lemons
- 1 tbsp fresh tarragon leaves
- 1 clove garlic
- ¼ tsp Kosher salt
Instructions
- Zest the lemons and measure 1 tablespoon of zest. Then, squeeze the lemons and reserve 1/4 cup of juice.
- Add the olive oil, mustard, honey, lemon juice and zest, tarragon, garlic and salt to a blender. Or use an immersion blender.
- Blend until all of the ingredients are fully combined and the dressing is emulsified. Season to taste.
Notes
Makes 6 oz of vinaigrette. Refrigerate and use within five days.