Lemon Dill Vinaigrette

Makes 13 tbsp · about 3½ tbsp per serving

Steps

1. Step 1

   Zest the lemon first, then juice it — you need ¼ cup juice and 1 tsp. zest. In a medium bowl, combine the lemon juice, zest, minced shallot, ½ tsp. salt, ¼ tsp. pepper, Dijon mustard, and honey. Stir well and let sit for 10 minutes so the shallot softens and its bite mellows into the acid.

   • ¼ cupfresh lemon juice
   • 1 tbspminced shallot
   • 1 tspDijon mustard
   • ½ tsphoney

2. Step 2

   Whisk the mixture again, then begin adding the olive oil in a very slow, thin stream while whisking constantly. The vinaigrette will turn pale, glossy, and slightly thickened as it emulsifies — if you add the oil too fast, it will break and look greasy. If it does break, stop adding oil and whisk in 1 tsp. cold water to bring it back together.

   • ½ cupextra-virgin olive oil

3. Step 3

   Stir in half the chopped dill, taste, and adjust: more salt if it tastes flat, a few drops more lemon if it needs brightness, a pinch more honey if it's too sharp. The vinaigrette should taste lively but balanced — not puckery.

   • ½ tsphoney

4. Step 4

   Fold in the remaining dill just before serving so it stays bright green. Use immediately, or refrigerate in a jar for up to 3 days; the oil will solidify when cold, so let it sit at room temperature for 15 minutes and shake well before using.