Lemon Vinaigrette Recipe

Lemon juice: Freshly squeezed from lemons, this provides the tangy base for the vinaigrette.

Olive oil: A high-quality extra virgin olive oil will give the dressing a rich and smooth texture.

Dijon mustard: Adds a slight creaminess and a bit of a tangy kick to the vinaigrette.

Garlic: Freshly minced garlic adds a robust flavor to the dressing.

Salt and pepper: Essential for seasoning and balancing the flavors in the vinaigrette.

When making a vinaigrette, it's crucial to emulsify the ingredients properly. Start by combining the lemon juice, dijon mustard, and minced garlic in a bowl. As you slowly add the olive oil, whisk vigorously to create a stable emulsion. This ensures that the dressing doesn't separate and has a smooth, cohesive texture. Adding the oil gradually while whisking continuously is key to achieving the perfect consistency.

• fresh lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a good alternative.

• fresh lemon juice - Substitute with white wine vinegar: White wine vinegar provides a comparable tanginess and acidity.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and similar consistency, making it a good alternative.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tang, though it is slightly milder.

• garlic, minced - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• garlic, minced - Substitute with shallots, minced: Shallots offer a milder, sweeter flavor that can complement the vinaigrette.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different texture.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but is less dense, so you may need to adjust the quantity.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar heat with a bit more spice.

• To store your freshly made lemon vinaigrette, pour it into a clean, airtight container. A small mason jar or a glass bottle with a tight-fitting lid works perfectly.
• Place the container in the refrigerator. The vinaigrette will stay fresh for up to one week, making it a convenient option for quick salads or as a marinade for vegetables and meat.
• Before each use, give the container a good shake to re-emulsify the ingredients, as the olive oil and lemon juice may separate over time.
• If you wish to freeze the vinaigrette, pour it into ice cube trays, filling each compartment about three-quarters full. This allows for easy portioning and quick thawing.
• Once frozen, transfer the vinaigrette cubes to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of its freshness.
• When you're ready to use the frozen vinaigrette, simply take out the desired number of cubes and let them thaw in the refrigerator or at room temperature. You can also speed up the process by placing the cubes in a bowl of warm water.
• Remember, while freezing can extend the life of your vinaigrette, the texture may change slightly. The olive oil might solidify, but a quick whisk or shake will bring it back to its original consistency.
• For the best flavor, use the frozen vinaigrette within three months. This ensures that your lemon vinaigrette retains its vibrant taste and freshness.

• Gently whisk the lemon vinaigrette to re-emulsify the olive oil and lemon juice before using.
• Allow the vinaigrette to sit at room temperature for about 10-15 minutes to take the chill off, enhancing its flavors.
• If you prefer a slightly warm vinaigrette, place the sealed container in a bowl of warm water for a few minutes, ensuring it doesn't get too hot to avoid altering the taste.
• For a quick reheat, microwave the vinaigrette in a microwave-safe container for 5-10 seconds. Stir well before serving.
• Shake the container vigorously to mix all ingredients thoroughly, ensuring the dijon mustard and garlic are evenly distributed.

• Mixing bowl: A large bowl to combine the lemon juice, dijon mustard, and minced garlic.

• Whisk: A utensil to blend the ingredients smoothly and emulsify the olive oil into the mixture.

• Measuring cups: Tools to accurately measure the lemon juice and olive oil.

• Garlic press: A tool to mince the garlic clove efficiently.

• Sealed container: A container to store the vinaigrette in the refrigerator, keeping it fresh for up to one week.

Pre-mince garlic: Mince garlic in bulk and store it in the fridge to save time.

Use a jar: Combine all ingredients in a jar, seal, and shake vigorously instead of whisking.

Pre-measure ingredients: Measure out lemon juice, olive oil, and dijon mustard beforehand to streamline the process.

Batch make: Double or triple the recipe and store extra in the fridge for future use.

Use a blender: Blend all ingredients in a blender for a quick and emulsified vinaigrette.