Ingredients:

  • 1/4 cup (60 ml) Fresh Lemon Juice, freshly squeezed
  • 2 teaspoons (10 ml) Dijon Mustard, standard (not grainy)
  • 1 teaspoon (5 ml) Maple Syrup or Honey
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (EVOO)
  • 2 tablespoons (10 g) Fresh Parsley, finely chopped (flat-leaf preferred)
  • 1 tablespoon (5 g) Fresh Dill, finely chopped (optional)
  • 1/2 teaspoon Lemon Zest (optional, from 1/4 of a medium lemon)

Instructions:

  1. Finely chop the fresh parsley and dill. Zest the lemon, if using. Set aside all the flavour and texture ingredients.
  2. In a mixing bowl or jar, combine the fresh lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper.
  3. Whisk (or shake vigorously, if using a jar) these acid ingredients thoroughly for about 30 seconds until they are fully incorporated. This activates the mustard, preparing it to bind with the oil.
  4. To emulsify using the whisk method: Pour the olive oil into the mixture in a slow, steady stream while continuously whisking vigorously. The mixture should gradually thicken and become opaque. OR To emulsify using the jar method: Pour all the olive oil directly into the jar containing the acid mixture, secure the lid tightly, and shake extremely vigorously for 30–60 seconds until the dressing is fully emulsified and no visible separation remains.
  5. Gently stir or shake in the chopped parsley, dill, and lemon zest.
  6. Taste the finished dressing. Adjust the seasoning: add more salt for brightness, a dash more maple syrup if the dressing is too tart, or a splash of water if it is too thick.
  7. Use immediately or transfer to an airtight container and chill in the fridge for at least 15 minutes to allow the herb flavours to infuse properly before serving.