In a small mixing bowl, combine ¼ cup fresh lemon juice, grated garlic clove, 1 teaspoon Dijon mustard, ¼ teaspoon sea salt, a few grinds of black pepper, and ½ teaspoon honey (if using). Whisk these ingredients together vigorously for about 15-20 seconds until the mustard is fully incorporated and the mixture looks uniform.

Begin drizzling in the extra-virgin olive oil very slowly-starting with just a few drops-while continuously whisking in a circular motion. This slow incorporation is key to creating a smooth, creamy emulsion.

Gradually increase the oil flow to a thin, steady stream as you continue whisking. Keep whisking until all the oil is incorporated and the dressing has thickened slightly and appears cohesive rather than separated.

Taste your dressing. If it’s too tangy or acidic, drizzle in an additional tablespoon of olive oil and whisk again. This will mellow the lemon’s sharpness while adding more body to the dressing.

Stir in ½ teaspoon of fresh or dried thyme if you’re using it. Taste again and adjust the seasoning with more salt and black pepper as needed. Remember, the flavors will meld and develop slightly as the dressing sits.

If you prefer a quicker approach, simply add all ingredients-lemon juice, garlic, mustard, salt, pepper, honey, olive oil, and thyme-directly into a mason jar or container with a tight-fitting lid. Seal it securely and shake vigorously for 30-45 seconds until the dressing is well combined and emulsified.

Transfer your homemade lemon salad dressing to a clean glass jar or airtight container. Refrigerate for up to one week. The olive oil will solidify when cold, so let it sit at room temperature for 5-10 minutes before using, then stir or shake to restore the smooth consistency.