Prepare Your Ingredients: Juice the lemons, ensuring you remove any pips. If you're using garlic, mince it as finely as you possibly can so it incorporates smoothly into the dressing.

Combine the 'Base' Ingredients: In a jam jar with a tight-fitting lid or a small mixing bowl, combine the fresh lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper.

Mix the Base: If using a jar, screw the lid on tightly and shake for about 10 seconds to combine everything. If using a bowl, whisk the ingredients together until they are well mixed and the salt has dissolved.

Emulsify the Dressing (Jar Method): Pour the extra virgin olive oil into the jar with the other ingredients. Seal the lid tightly. Now, shake the jar vigorously for 20-30 seconds. You will see the mixture turn cloudy and thicken slightly as the oil and lemon juice emulsify. This is the magic happening!

Emulsify the Dressing (Whisk Method): While whisking the lemon juice mixture continuously with one hand, slowly drizzle in the olive oil with the other. Continue whisking until all the oil is incorporated and the dressing has thickened and come together. This technique, explained well by sites like Serious Eats, creates a very stable emulsion.

Taste and Adjust: Once emulsified, taste the dressing. Does it need more salt? A little more sweetness to balance the acidity? A bit more pepper? Adjust the seasonings now until it tastes perfect to you. I find that tasting it on a lettuce leaf gives the most accurate impression of the final flavour.