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Lemon Vinaigrette

Lemon Vinaigrette
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A fresh, bright, and tangy Lemon Vinaigrette made with zesty lemon juice, extra virgin olive oil, Dijon mustard, and a touch of sweetness. This versatile and healthy dressing is perfect for salads, marinades, and drizzling over grilled vegetables or seafood, offering a refreshing zing to elevate any dish.

Ingredients

Scale

Main Ingredients

  • 1/4 to 1/3 cup fresh lemon juice (about 1–2 lemons)
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients

  • 1 small clove garlic, minced or garlic powder (optional)
  • 1 tablespoon fresh herbs (such as parsley, basil, or thyme), finely chopped (optional)

Instructions

  1. Juice the Lemons: Start by squeezing fresh lemons to extract about 1/4 to 1/3 cup of lemon juice, which will give your vinaigrette that signature bright and zesty flavor.
  2. Whisk the Mustard and Sweetener: In a mixing bowl, combine Dijon mustard with honey or your sweetener choice and whisk until well blended. This helps create a smooth base for emulsifying the dressing.
  3. Slowly Drizzle in the Olive Oil: While whisking vigorously, slowly pour in the extra virgin olive oil. This technique blends the oil and lemon juice into a creamy, consistent vinaigrette.
  4. Season and Add Optional Ingredients: Stir in salt and freshly ground black pepper to taste. If desired, add minced garlic or fresh herbs for an extra flavor dimension.
  5. Taste and Adjust: Give your lemon vinaigrette a final taste, adjusting acidity with more lemon juice, sweetness with honey, or seasoning as needed.

Notes

  • Use fresh lemon juice instead of bottled for the brightest flavor.
  • Whisk continuously when adding oil to fully emulsify the dressing.
  • Start with less sweetener and add gradually to balance tartness naturally.
  • Serve fresh; flavors intensify but brightness may diminish if stored too long.
  • If olive oil is solid or cloudy, warm slightly for better blending.
  • Store leftovers in an airtight glass container in the refrigerator for up to one week. Shake well before use.
  • Freezing is not recommended as the texture will change upon thawing.
  • Reheating isn’t necessary; bring to room temperature and whisk before serving again.

Nutrition

Keywords: lemon vinaigrette, lemon dressing, salad dressing, vinaigrette recipe, healthy dressing, marinade, citrus dressing

Find it online: https://marycorner.com/lemon-vinaigrette/