Lemon-Herb Vinaigrette


Chef’s Tip: It is important to slowly drizzle the Olive Oil to ensure that the dressing is properly emulsified. After 24 hours the herbs in the dressing will turn brown.


Step 1

1. In a mixing bowl combine the lemon juice, shallots, honey, salt, black pepper, basil, mint and parsley.

Step 2

2. Using a wire whisk, slowly drizzle the olive oil into the bowl whisking to combine.

Step 3

3. Transfer into a storage container and store under refrigeration.


  • 2 oz. Lemon Juice, freshly squeezed
  • 1/4 oz. Shallots, minced
  • 1 Tbsp. Honey
  • 1 Tsp. Kosher Salt
  • 1/4 Tsp. Black Pepper, freshly cracked
  • 1 Tsp. Fresh Basil, minced
  • 1 Tsp. Fresh Parsley, minced
  • 6 oz. Olive Oil
Chef Recommended Cuts

Nutritional Info

This information is per serving.