This is a really easy recipe. Just whisk it together and enjoy.
First, squeeze the juice of 1 lemon into a medium bowl.
Add a shake of Herbes de Provence, a few grinds of salt and pepper, about 2 Tbls. water and about a 1/2 teaspoon of sugar.
Whisk to blend, then add about 1 Tablespoon Dijon mustard (a healthy squirt) and whisk again.
Keeping that whisk going, dribble in olive oil until it starts to thicken, then add some more. I probably use about 1/3 to 1/2 cup in total. Don’t measure–just concentrate on it going from watery looking to slightly thicker as it emulsifies. That’s your lemon vinaigrette.