Prepare the base: In a medium bowl, combine 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk until salt dissolves completely.
Create the emulsion: While whisking constantly, add olive oil drop by drop initially, then in a thin steady stream once emulsion begins to form. Continue whisking until all 6 tablespoons of oil are incorporated and mixture is smooth and creamy.
Adjust seasoning: Taste and adjust salt, pepper, or lemon juice as needed. Add optional minced garlic or honey if desired.
Alternative jar method: Add all ingredients except oil to a mason jar, shake to combine, add oil, and shake vigorously for 30-60 seconds until emulsified.
Serve immediately: Use right away over salads, or store in refrigerator in airtight container for up to one week. Always shake or whisk before using as separation is natural.
