Lemon Vinaigrette
User Reviews
5
Lemon Vinaigrette
Description
This vinaigrette starts by whisking lemon juice with grated garlic, Dijon mustard, sea salt, black pepper, and an optional touch of honey or maple syrup to soften the acidity. Slowly whisking in olive oil creates an emulsified dressing with smooth texture and bright flavor. Fresh or dried thyme can be added for herbal notes, rounding out the profile.
The use of simple, fresh ingredients allows the lemon’s acidity and garlic’s pungency to stand out without overpowering. The mustard helps stabilize the emulsion and adds a mild sharpness. This dressing complements leafy greens, grilled vegetables, or as a marinade for lighter proteins.
Prepared vinaigrette can be stored in the fridge for up to one week. The olive oil may solidify when chilled; letting it come to room temperature and stirring before use restores its consistency. Adjusting the olive oil upward can reduce tanginess as desired.
Ingredients
- ¼ cup lemon juice fresh
- 1 garlic grated, small clove
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt more to taste, sea salt
- black pepper freshly ground
- ½ teaspoon honey or maple syrup, optional
- ¼ to ⅓ cup extra-virgin olive oil
- ½ teaspoon fresh thyme optional, or dried thyme
Instructions
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
Notes
- This recipe makes about 1/2 cup of vinaigrette, suitable for several servings.
- If the dressing becomes too tangy, increase the amount of olive oil to balance the flavor.
- Store in the refrigerator up to one week; allow the dressing to warm briefly and stir before using if the oil solidifies.
User Reviews
Overall Rating
5
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