- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 1 teaspoon honey
- 1 small shallot, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified.
- Season with the salt and pepper.