Lemon Vinaigrette Recipe

Lemon juice: Freshly squeezed to provide a bright and tangy flavor.

Extra-virgin olive oil: Adds a rich, fruity base to the vinaigrette.

Dijon mustard: Helps emulsify the dressing and adds a subtle tang.

Garlic: Minced to infuse the dressing with a robust flavor.

Salt: Enhances the overall taste of the vinaigrette.

Black pepper: Adds a hint of spice and depth to the dressing.

When making a vinaigrette, it's crucial to achieve a proper emulsion. To do this, ensure you whisk the lemon juice, dijon mustard, minced garlic, salt, and black pepper together thoroughly before adding the olive oil. Slowly drizzle the olive oil into the mixture while whisking vigorously. This technique helps the oil and lemon juice combine into a smooth, cohesive dressing. If the mixture starts to separate, stop adding the oil and whisk until it comes back together before continuing.

• 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 the necessary acidity and a subtle fruity flavor.

• extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that won't overpower the vinaigrette.

• extra-virgin olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a light texture, making it a suitable replacement.

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

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used in a pinch, though it is slightly milder and less complex.

• 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 be used as it has a similar salinity and can enhance the flavors.

• salt - Substitute with kosher salt: Kosher salt is less dense and can be used to achieve the same level of seasoning.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, maintaining the vinaigrette's appearance.

• black pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and a different flavor profile to the vinaigrette.

• To store your freshly made lemon vinaigrette, transfer it to an airtight container, such as a mason jar or a small glass bottle with a tight-fitting lid. This will help preserve its vibrant flavors and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The lemon juice and olive oil combination can stay fresh for up to one week. Before each use, give the container a good shake to re-emulsify the ingredients, as they may separate over time.
• If you plan to make a larger batch and want to extend its shelf life, consider freezing the vinaigrette. Pour the dressing into ice cube trays, filling each compartment about three-quarters full. Once frozen, transfer the cubes to a resealable plastic bag or a freezer-safe 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. This method ensures you have a quick and convenient way to add a burst of flavor to your salads or vegetables.
• For an extra touch of creativity, you can infuse your vinaigrette with additional flavors before freezing. Add a sprig of fresh herbs like thyme or rosemary, or a few slices of citrus fruits such as lemon or orange. These additions will enhance the taste and aroma of your dressing.
• Always label your containers or bags with the date of preparation. This helps you keep track of freshness and ensures you use the vinaigrette within its optimal timeframe.
• Avoid storing the vinaigrette in plastic containers for long periods, as the acidic nature of lemon juice can interact with the plastic, potentially affecting the flavor and quality of the dressing.
• If you notice any changes in color, texture, or smell, it's best to discard the vinaigrette. Freshness is key to maintaining the delightful taste of your homemade lemon vinaigrette.

• Place the lemon vinaigrette in a small saucepan over low heat. Stir occasionally until it reaches the desired temperature. Be careful not to overheat, as this can alter the flavor of the olive oil and lemon juice.
• Alternatively, pour the vinaigrette into a microwave-safe container. Heat on low power in 10-second intervals, stirring in between, until warmed through. This method ensures you don't overheat and separate the dressing.
• For a more gentle approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the vinaigrette in the top pot and stir occasionally until warmed. This method helps maintain the integrity of the dijon mustard and garlic flavors.
• If you prefer room temperature, simply take the vinaigrette out of the fridge and let it sit on the counter for about 30 minutes before using. Give it a good shake or whisk to re-emulsify before serving.

• Mixing bowl: Use this to combine all your ingredients together. A medium-sized bowl should suffice for this vinaigrette.

• Whisk: Essential for blending the ingredients and emulsifying the dressing. A balloon whisk works well for this purpose.

• Measuring cups: Accurate measurements are key to a balanced vinaigrette. Use these to measure out the lemon juice and olive oil.

• Measuring spoons: These will help you measure out the dijon mustard, salt, and black pepper precisely.

• Garlic press: This tool will make mincing the garlic quick and easy, ensuring it’s finely chopped for the dressing.

• Cutting board: Use this as a stable surface for mincing the garlic.

• Chef's knife: A sharp knife is essential for mincing the garlic efficiently and safely.

• Citrus juicer: This will help you extract the maximum amount of juice from the lemons with minimal effort.

• Small funnel: Optional, but useful if you plan to transfer the vinaigrette into a bottle for storage.

Prepare ingredients in advance: Mince the garlic and measure out the lemon juice, olive oil, dijon mustard, salt, and black pepper ahead of time.

Use a blender: Combine all ingredients in a blender and blend until emulsified, saving you the effort of whisking continuously.

Make in bulk: Double or triple the recipe and store the extra vinaigrette in the fridge for up to a week.

Pre-minced garlic: Use pre-minced garlic from a jar to save time on chopping.

Lemon juice substitute: Use bottled lemon juice if you’re in a hurry, though fresh is always best.