Lemon Vinaigrette
User Reviews
5
Lemon Vinaigrette
Description
The Lemon Vinaigrette blends olive oil with lemon juice from fresh lemons, adding minced garlic and Dijon mustard to create a creamy, tangy base. Fresh thyme provides a herbal note while freshly ground salt and black pepper season the dressing to taste. The ingredients are whisked together until emulsified and stored refrigerated for up to four days.
This vinaigrette offers a fresh and light dressing option for salads or vegetables. The lemon juice offers acidity balanced by the richness of olive oil and the subtle heat from garlic. Dijon mustard also helps emulsify and adds complexity.
You can customize the vinaigrette by swapping thyme for other fresh herbs such as basil or parsley, or adding honey or red pepper flakes for variation. The suggested yield of about three-quarters of a cup suffices for multiple salad servings. Adjust salt gradually and taste throughout mixing to achieve desired seasoning.
The amount of Dijon mustard can be increased to intensify flavor, and spicy brown mustard may be used as an alternative.Fresh thyme can be substituted with basil, chervil, chives, or parsley depending on preference.Salt should be added gradually; start with ¼ teaspoon and adjust to taste.Store the vinaigrette in the refrigerator, covered, for up to four days.For variations, try adding a teaspoon of honey or a pinch of red pepper flakes, or roast the garlic before mixing it in for a milder flavor.
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice (from 2 lemons)
- 2 cloves garlic minced, or to taste
- 1/2 teaspoon Dijon mustard (see note 1)
- 1/2 teaspoon thyme see note 2, fresh
- salt see note 3, freshly ground
- black pepper see note 3, freshly ground
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Store covered in the refrigerator for up to 4 days.
Notes
- The amount of Dijon mustard can be increased to intensify flavor, and spicy brown mustard may be used as an alternative.
- Fresh thyme can be substituted with basil, chervil, chives, or parsley depending on preference.
- Salt should be added gradually; start with ¼ teaspoon and adjust to taste.
- Store the vinaigrette in the refrigerator, covered, for up to four days.
- For variations, try adding a teaspoon of honey or a pinch of red pepper flakes, or roast the garlic before mixing it in for a milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 tbsp each)
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 163kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 5mg | 0% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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