Protocol: Lemon-Herb Vinaigrette

Category: sauces
Tags: #weeknight #low-mess #bright #salad #veg
Version: v0.1 Created: 2025-12-26 Yield: ~120 g (about 8 servings at 1 tbsp)
Prep time: 5 min
Cook time: 0 min
Tools: bowl, whisk (or jar), digital scale (optional)

Goal / Why this exists

A fast, flexible vinaigrette that upgrades vegetables, salads, chicken, and grain bowls.

Ingredients

• 60 g extra-virgin olive oil
• 20 g lemon juice
• 5 g Dijon mustard
• 5 g honey (or maple)
• 3 g kosher salt (adjust)
• 1 g black pepper
• 5–10 g minced herbs (parsley, dill, chives)

Method

1. Whisk lemon juice, mustard, honey, salt, pepper.
2. Whisk in olive oil to emulsify.
3. Stir in herbs. Taste and adjust salt/acid.

Success criteria

• Bright, balanced (not harsh), coats a spoon lightly.

Variations

• Add garlic (microplaned) for more punch.
• Swap lemon → rice vinegar for a softer profile.

Storage & reheat

• Refrigerate up to 5 days. Re-whisk or shake before using.