Lemonette Dressing

Melissa L.

Lemonette Dressing

1/4 c. fresh lemon juice

1/4 t. ground black pepper, or to taste

2 t. Dijon, creamy white, or stone-ground mustard

1 to 2 garlic cloves (1/2 to 1 t) minced or pressed, opt

1/8 to 1/4 t. salt, opt

1/2 cup extra virgin olive oil

1/4 t. finely ground, unrefined sea salt, opt

1 T. warm water

1 t. minced or grated lemon zest, yellow part only, opt

Combine ingredients except water and citrus zest in blender or small food processor. Cover and blend. With machine running, add 1 T warm water and blend until smooth.

Taste, adjust as needed, and pour into small jar. Add grated citrus zest if desired. Cover, shake, and serve or refrigerate. Use within 2 weeks for best flavor