Lemon Vinaigrette Dressing (Printable Version)
A tangy, versatile dressing with fresh lemon and garlic.
# Ingredient List:
→ Base
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
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
# How to Make:
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.
03 - Slowly drizzle in the olive oil while whisking, or add all ingredients to the jar and shake until emulsified.
04 - Taste and adjust seasoning if necessary.
05 - Use immediately, or refrigerate in a sealed container for up to 1 week. Shake or whisk again before using.
# Expert Tips:
01 -
- You will never want to go back to bottled dressing once you taste how bright and alive this is.
- It comes together in five minutes but makes you look like you put in real effort.
02 -
- The dressing will solidify slightly in the fridge due to the olive oil, so let it sit at room temperature before serving.
- If the mixture separates, just give it a vigorous shake and it will come right back together.
03 -
- Grate the garlic on a microplane so it essentially dissolves into the liquid.
- Make a double batch because it keeps well and you will find excuses to use it on everything.