Lemon Vinaigrette Recipe

Lemon juice: Freshly squeezed from lemons, it provides the primary tangy flavor for the vinaigrette.

Olive oil: A high-quality extra virgin olive oil is best for its rich, fruity flavor.

Dijon mustard: Adds a mild tang and helps to emulsify the dressing, giving it a smooth texture.

Honey: Provides a touch of sweetness to balance the acidity of the lemon juice.

Garlic: Freshly minced, it adds a robust, savory depth to the vinaigrette.

When making this lemon vinaigrette, ensure that the lemon juice is freshly squeezed for the best flavor. To achieve a perfectly emulsified dressing, add the olive oil slowly while whisking continuously. This will help the dijon mustard and honey bind the mixture together, creating a smooth and cohesive dressing. For an extra burst of flavor, let the minced garlic sit in the lemon juice for a few minutes before combining all the ingredients.

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

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

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor and texture, maintaining the vinaigrette's consistency.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and viscosity, making it a good alternative to honey.

• garlic - Substitute with shallots: Minced shallots offer a milder, slightly sweet flavor that can complement the vinaigrette similarly to garlic.

• To store your lemon vinaigrette, transfer it to an airtight container, such as a glass jar or a BPA-free plastic container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The vinaigrette will keep well for up to a week, making it a convenient option for quick salads or as a marinade for vegetables and meat.

• Before using, give the vinaigrette a good shake or stir. The olive oil and lemon juice may separate over time, but a quick mix will bring them back together.

• If you wish to freeze the vinaigrette, pour it into an ice cube tray. This allows you to have perfectly portioned servings ready to go. Once frozen, transfer the cubes to a freezer-safe bag or container.

• 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.

• Keep in mind that freezing may slightly alter the texture of the vinaigrette. The olive oil might become cloudy and the lemon juice may separate more easily. However, a good whisk or shake will usually restore its original consistency.

• For the best flavor, use the vinaigrette within three months of freezing. This ensures that the fresh lemon juice and other ingredients retain their vibrant taste.

• Always label your containers with the date of preparation. This helps you keep track of how long the vinaigrette has been stored and ensures you use it while it's still at its best.

• Gently whisk the lemon vinaigrette to re-emulsify the olive oil and lemon juice before using.
• Allow the vinaigrette to come to room temperature by leaving it out for about 15-20 minutes.
• If you prefer a slightly warmer dressing, place the container of vinaigrette in a bowl of warm water for a few minutes, stirring occasionally.
• Avoid microwaving the vinaigrette as it can alter the flavor and texture of the olive oil and dijon mustard.
• For a quick fix, you can also place the vinaigrette in a small saucepan and warm it over low heat, stirring constantly until it reaches the desired temperature.

• Small bowl: Use this to combine the lemon juice, dijon mustard, honey, and minced garlic.

• Whisk: Essential for mixing the ingredients together and emulsifying the olive oil into the lemon juice mixture.

• Measuring cups: Needed to measure out the correct amounts of lemon juice and olive oil.

• Measuring spoons: Useful for measuring the dijon mustard and honey accurately.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Cutting board: Provides a stable surface to mince the garlic.

• Chef's knife: Ideal for mincing the garlic clove finely.

• Storage container: If you plan to store the vinaigrette, use this to keep it fresh in the refrigerator.

Pre-mince the garlic: Mince the garlic in advance and store it in an airtight container in the fridge to save time when making the lemon vinaigrette.

Use a blender: Combine all ingredients in a blender and blend until smooth. This method is quicker and ensures the vinaigrette is well emulsified.

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

Batch preparation: Make a larger batch of lemon vinaigrette and store it in the refrigerator. This way, you have it ready for multiple meals throughout the week.