- 1/4 cup orange blossom or wildflower honey
- 1/4 cup fresh lime juice
- 1/4 teaspoon finely grated orange zest
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Assorted seasonal crudités, for serving
How to make this recipe
In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season the citronette with salt and pepper. Serve with crudités for dipping.
The citronette can be refrigerated for 3 days.