Chive Lemon Vinaigrette
Prep time
Total time
Recipe type: Condiments, Vinaigrette
Serves: Makes ½ cup
  • 1 teaspoon lemon zest
  • Juice of 1 large lemon
  • ½ - 1 clove garlic, mashed to a paste [I just run it through the same zester I used for the lemon]
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kosher salt
  • 5-6 grinds fresh black pepper
  • About ⅓ cup olive oil [2 to 1 ratio with the lemon juice]
  • 3 tablespoons freshly snipped chives
  1. Use a bowl with high sides to make the whisking easier. You might want to anchor it with a dish towel so it doesn't slide around.
  2. To the bowl, add the lemon zest [zest the lemon before juicing it], lemon juice, garlic,honey, mustard, salt and pepper.
  3. Whisk until the salt is dissolved and the honey is completely incorporated.
  4. Stream in the oil very slowly, whisking all the while, until you get a nice emulsion.
  5. To develop the fullest flavor, let sit at room temperature for at least 10 minutes.
  6. Just before serving, stir in the chives, as they will darken as they sit in the vinaigrette.
  7. Serve over salad, lightly steamed or grilled vegetables, or anything you like.
Recipe by The Creekside Cook at