Vinaigrettes are flexible and adaptable to your taste preferences. Go easy on the olive oil if you crave a stronger citrus kick. Remember to taste and adjust the salt before dressing your salad. Here’s a straightforward guide to crafting this homemade dressing!
How to Make Lemon Vinaigrette
Ingredients:
- ¼ cup lemon juice (from about 2 large lemons)
- 2 teaspoons Dijon mustard
- 1 to 2 large garlic cloves, minced
- 2 teaspoons dried oregano
- Kosher salt, to taste
- Black pepper, to taste
- ½ to ¾ cup extra virgin olive oil
Instructions:
- Combine the lemon juice, Dijon mustard, minced garlic cloves, and dried oregano in a mixing bowl. Whisk them together until well combined.
- Season the mixture with kosher salt and black pepper according to your preferences. Remember, you can always adjust the seasoning later, so start with a conservative amount.
- While whisking continuously, slowly drizzle in the extra virgin olive oil. This gradual addition helps emulsify the vinaigrette, creating a smooth, well-blended dressing.
- Continue whisking until the olive oil is fully incorporated and the vinaigrette has a consistent texture.
- Taste the vinaigrette and adjust the seasoning if necessary, adding more salt or pepper if desired.
- Once ready, transfer the vinaigrette to a jar or airtight container for storage until ready to use.
This lemony Dijon mustard vinaigrette is perfect for dressing salads, drizzling over grilled vegetables, or marinating chicken or fish. Enjoy!
Best Vinaigrette Ratio
The ideal ratio for vinaigrettes is 1-part citrus to 3-parts oil. In this recipe, I use ¼ cup of fresh lemon juice to ¾ cup of high-quality extra virgin olive oil. While technically not a traditional vinaigrette due to the absence of vinegar, it’s still a delightful dressing!
Ways to Customize
This lemon vinaigrette recipe serves as a foundation that you can tweak based on your taste and pantry staples:
– Experiment with different herbs like basil or parsley.
– Add a touch of sweetness with a drizzle of honey for a balanced flavor.
