Lemon Vinaigrette Dressing (Print version)
Bright, zesty lemon vinaigrette with garlic and olive oil. Ready in 5 minutes.
# What goes in:
→ Base
01 - 1/4 cup freshly squeezed lemon juice
02 - 1 teaspoon finely grated lemon zest
03 - 1 tablespoon Dijon mustard
→ Oil
04 - 1/2 cup extra-virgin olive oil
→ Seasonings
05 - 1 clove garlic, finely minced or grated
06 - 1 teaspoon honey or maple syrup (optional)
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
# Cooking steps:
01 - In a medium bowl or a jar with a tight-fitting lid, combine the lemon juice, lemon zest, Dijon mustard, garlic, honey (if using), salt, and pepper.
02 - Whisk or shake vigorously to combine the ingredients until smooth.
03 - Slowly drizzle in the olive oil while whisking, or add all ingredients to the jar and shake until emulsified.
04 - Taste the dressing and adjust salt or pepper if necessary.
05 - Use immediately, or refrigerate in a sealed container for up to 1 week. Shake or whisk again before using.
# Tips from flavorandfeast:
01 -
- You will never go back to store bought bottles after tasting this brightness.
- It comes together in mere minutes but tastes like you worked much harder on it.
02 -
- The dressing will solidify slightly in the fridge due to the olive oil so let it sit out for a few minutes before serving.
- Adding the oil too quickly will cause the mixture to separate so take your time with the whisk.
03 -
- Grating the lemon zest before you juice the fruit is much easier and prevents waste.
- If the dressing tastes too sharp, let it sit for five minutes to mellow out before adding more salt.