Lemon-Garlic Vinaigrette
A bright and zesty vinaigrette that adds vibrant flavors to salads, roasted vegetables, and grilled meats.
Ingredients
Dressing Ingredients
- 1/3 cup fresh lemon juice The bright acidity is key; make sure it’s fresh!
- 1/2 cup extra-virgin olive oil Use quality oil for the best flavor; it’s the base of your dressing.
- 2 tablespoons Dijon mustard Adds depth and a touch of creaminess.
- 2 cloves garlic, minced For a robust flavor; fresh garlic is always best.
- 1 teaspoon honey or maple syrup A hint of sweetness balances the acidity.
- to taste Salt and pepper Essential for bringing all the flavors together.
Instructions
Preparation
- Gather your ingredients: Lay out all your ingredients on the counter.
- Juicing the lemons: Squeeze your fresh lemons until you have about 1/3 cup of juice.
- Mix the base: In a medium-sized bowl, combine the lemon juice, minced garlic, and Dijon mustard. Whisk together until well blended.
- Add the olive oil: Gradually whisk in the olive oil until the dressing thickens and becomes creamy.
- Sweeten it up: Stir in the honey or maple syrup, followed by salt and pepper to taste.
- Taste test: Taste your vinaigrette and adjust seasoning as necessary.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. The flavors will intensify over time. Enjoy on salads, grilled vegetables, or as a marinade for meats.