Ina Garten Lemon Vinaigrette (Printable)
Zesty lemon vinaigrette with Dijon and olive oil - bright finish for salads, vegetables, or marinades.
# What You Need:
→ Vinaigrette
01 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
02 - 1/2 cup extra-virgin olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon sea salt
05 - 1/2 teaspoon freshly ground black pepper
06 - 1 teaspoon honey (optional, for sweetness)
# How-To:
01 - In a small bowl or glass jar, combine the lemon juice, Dijon mustard, sea salt, black pepper, and honey if using.
02 - Slowly whisk in the olive oil in a steady stream until the dressing is fully emulsified and smooth.
03 - Taste the vinaigrette and adjust salt, pepper, or lemon juice as needed to balance the flavor.
04 - Serve immediately over salads or roasted vegetables. Alternatively, store in a sealed container in the refrigerator for up to 1 week. Shake or whisk well before each use.
# Expert Tips:
01 -
- It takes less time to make than it does to choose which bottled dressing to buy at the grocery store.
- The honey optional touch balances the lemon brightness in a way that makes people ask what your secret is.
02 -
- If you add the oil too fast it will split and look broken instead of creamy so patience in the pouring really pays off.
- A minced garlic clove or a pinch of dried thyme changes the whole personality of this dressing in the best possible way.
03 -
- Use a jar with a tight lid instead of a bowl so you can just shake it to re emulsify whenever you need it.
- Room temperature ingredients emulsify much better than cold ones straight from the fridge.