Basic Lemon Vinaigrette Dressing
Discover how to make lemon vinaigrette to instantly elevate your salads, seafood, and vegetable dishes. Follow these steps, and you’ll never need store-bought lemon dressing again!
Ingredients
- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 small cloves of garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place all the ingredients in a jar and give it a shake.
Notes
- The Dijon mustard adds a hint of spice and helps the dressing emulsify. Add more if you like your dressing a bit creamier.
- Swap in minced shallot for garlic: I think lemon garlic vinaigrette is delicious but for a milder flavor you can use a small minced shallot instead.
- A classic vinaigrette recipe calls for a ratio of 3:1 oil to acid, but I like my dressings less oily and more flavorful, so I use a ratio of 2:1. As always, adjust to your liking.
- When storing, the olive oil may solidify in the fridge. Simply remove the salad dressing at least 5 minutes before using to allow the olive oil to loosen in terms of consistency.
- The lemon juice and olive oil will separate in the fridge. This is completely natural since oil and vinegar do not mix. All you have to do is give it a gentle shake before drizzling over your meal of choice.
Nutrition
Calories: 246kcalCarbohydrates: 2gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 596mgPotassium: 15mgFiber: 1gSugar: 1gVitamin C: 6mgCalcium: 3mgIron: 1mg
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