There’s something about a homemade dressing that just hits differently—it’s the way the tang of lemon dances on your taste buds, waking up even the sleepiest of greens. I first stumbled upon this lemon vinaigrette recipe during a lazy Sunday brunch, and let me tell you, it was like a sunbeam on a cloudy day. Whether you’re tossing it with fresh arugula or drizzling it over roasted veggies, it’s a little burst of sunshine you can pour straight from a jar.
Steps
- In a small bowl, combine lemon juice, garlic, Dijon mustard, salt, pepper, and honey if you choose to use it. Whisk these ingredients together until well mixed.
- Gradually add the olive oil to the mixture while whisking continuously to create a smooth emulsion. Alternatively, you can combine all ingredients in a jar, seal it, and shake well to mix.
- If the dressing is too sharp for your taste, adjust by adding more olive oil until you reach your preferred flavor balance.
- Add thyme to the dressing if you like, then taste and adjust the seasoning as necessary with additional salt, pepper, or oil.
- Store the vinaigrette in an airtight container in the refrigerator for up to a week. If it solidifies in the fridge, let it sit at room temperature for a few minutes before stirring and using.
Ingredients
- Fresh lemon juice
- Extra-virgin olive oil
- Garlic
- Dijon mustard
- Honey or maple syrup (optional)
- Fresh or dried thyme (optional)
- Salt
- Pepper
FAQ
- How long can I store lemon vinaigrette in the fridge?
- You can keep lemon vinaigrette in an airtight container or jar in the refrigerator for up to one week.
- What are the essential ingredients for making lemon vinaigrette?
- The key ingredients for lemon vinaigrette are fresh lemon juice, extra-virgin olive oil, garlic, Dijon mustard, and optional honey or maple syrup. You can also add fresh or dried thyme for extra flavor.
- How can I adjust the flavor of my lemon vinaigrette if it’s too tangy?
- If the dressing is too tangy for your liking, you can adjust the flavor by adding more olive oil to balance the acidity.
- What are some ways to use lemon vinaigrette beyond salads?
- Lemon vinaigrette can be used in various ways beyond salads, such as drizzling over roasted vegetables, using as a marinade for beans or lentils, or tossing with cooked grains like quinoa or farro.
- Can I make lemon vinaigrette without honey or maple syrup?
- Yes, the honey or maple syrup is optional. However, it provides a touch of sweetness that balances the sharpness of the garlic, lemon, and mustard.
Tips
- When making the vinaigrette, start with a 1:1 ratio of lemon juice to olive oil for a sharper flavor, and adjust by adding more oil if you prefer a milder taste, especially for raw greens.
- If you find the vinaigrette too tangy, gradually add more olive oil until you reach your desired balance.
- To keep the dressing fresh, store it in an airtight container in the fridge for up to a week. Allow it to sit at room temperature for a few minutes before using, as the olive oil may solidify.
- Consider adding fresh or dried thyme for an aromatic touch, enhancing the flavor profile of the vinaigrette.
Equipment
- Citrus Juicer – To efficiently extract fresh lemon juice.
- Whisk – For emulsifying the vinaigrette.
- Small Mixing Bowl – To mix the ingredients together.
- Airtight Container or Jar with Lid – For storing the vinaigrette in the fridge.
