You know that moment when your camera finally captures a picture that does justice to the scrumptious dish you whipped up? Ah, pure satisfaction! As a self-taught cook on this wild blogging journey, I’ve nurtured a growing love for photography. It’s been a game changer, just like a sprinkle of freshly squeezed lemon juice on a salad. Speaking of which, let me introduce you to the Lemon Vinaigrette recipe you didn’t know your life was missing!
I get it, salads can be boring, but this vinaigrette will single-handedly bring your green leaves back to life. Fun fact: Lewis Carroll once said, “I sometimes believe six impossible things before breakfast,” but I bet he never thought tangy lemon vinaigrette could make a salad worthy of the Queen of Hearts’ table.
Photography, like all great things in life, takes time, patience, and practice. So does nailing that perfect lemon vinaigrette. Trust in the process and the results will surpass your wildest expectations.
Just like the perfect photo, this vinaigrette captures the essence of your salad, making it a refreshing and zesty addition to your summer meals. This might be the little touch of magic you were seeking to transform those ho-hum lunch options! Cheers to great photos, delicious food, and life’s delightful blend of savory and sweet.
Ingredients
- Extra virgin olive oil – The base of the dressing, it brings a smooth and rich taste to the mix.
- White balsamic vinegar – A tangy balance to the olive oil and sugar, a must-have in any vinaigrette.
- Sugar – A touch of sweetness to balance the acidity of lemon and vinegar.
- Salt and pepper – Essential seasonings to enhance all the flavors.
- Lemon zest – Fresh zest from one lemon, adds a zingy freshness.
- Lemon juice – Fresh juice is essential, store bought won’t work.
- Garlic powder, dry mustard, and onion powder – For added depth of flavor.
Instructions
- First, you’ll want to gather your ingredients. You’ll need extra virgin olive oil, white balsamic vinegar, sugar, salt, pepper, lemon zest from one lemon, lemon juice, garlic powder, dry mustard, and onion powder.
- Now, you’ll want to get a jar with a lid handy. Add all ingredients to the jar, and screw the lid on tight.
- Shake it up! Give that jar a good old fashioned shake, making sure that everything is mixed up nice and well.
- This vinaigrette is ready to use right away, but you can also store it until you’re ready to use it. It’ll last up to a week in the fridge or up to 6 months if you decide to freeze it. Just remember to give it a good shake before using it again.
- A little tip, to avoid a bitter dressing, only use the yellow outer part of the lemon. Steer clear of that inner white area, known as the pith. Also, using fresh lemons will give you the best results.
- Now, don’t just limit yourself to salads with this vinaigrette! It’s great as a marinade or a sauce as well. And, it’s gluten-free, but always check the ingredients in your products to ensure food safety.
- Enjoy your delicious homemade vinaigrette! And, remember, a little goes a long way!
Serving Suggestions for Lemon Vinaigrette
Here are a few ideas on how to enjoy it:
- Dress up your greens! This lemon vinaigrette is perfect for salads. Try it on a classic Caesar or a mixed greens salad. Add some grilled chicken, croutons, and a sprinkle of Parmesan cheese for a complete meal.
- Marinade it up! Use this lemon vinaigrette as a marinade for chicken, fish, or veggies. Let it sit for 30 minutes to an hour before grilling or baking. The lemon and garlic flavors will infuse into the meat, making it delicious and juicy.
- Drizzle it on! Use this lemon vinaigrette as a sauce for your favorite pasta dishes. Try it on a creamy lemon pasta or a caprese pasta salad. The zesty lemon flavor will brighten up any dish.
- Add a splash of flavor! Use this lemon vinaigrette as a sauce for grilled meats or veggies. It’s perfect for adding a touch of brightness to a steak, chicken, or roasted vegetables.
- Get creative! Use this lemon vinaigrette as a dip for raw veggies or pita chips. Or, try it as a topping for roasted potatoes or grilled pizza. The possibilities are endless!
Remember, always use fresh lemons for the best flavor. And, if you want to add a little kick, try adding some red pepper flakes or Dijon mustard to the mix. Enjoy!
FAQ’s
Is lemon vinaigrette healthy?
Oh, honey, lemon vinaigrette is pretty healthy! It’s made with extra virgin olive oil, which is a heart-healthy fat, and lemon juice, which is bursting with vitamin C. But like anything, moderation’s key, so don’t go swimming in it. ????
How long does homemade lemon vinaigrette last?
Homemade lemon vinaigrette will stay fresh in the fridge for up to a week, and it’s cool in the freezer for up to 6 months. Just remember to give it a good ol’ shake before using.
Is lemon vinaigrette gluten free?
Yaaas, queen! My lemon vinaigrette recipe is gluten-free. Double-check your ingredients though, just to be safe.
Is lemon vinaigrette vegan?
You betcha! Lemon vinaigrette’s vegan – no animal products here, my friends.
Does lemon vinaigrette have carbs?
Alright, let’s spill the tea: lemon vinaigrette has some carbs due to the sugar and vinegar, but overall it’s still pretty low. So, no biggie!
Lemon Vinaigrette
Equipment
- 1 jar with lid
- Microplane grater or zester
Ingredients
- 1/2 cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- Zest from 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- Pinch of red pepper flakes (optional)
Instructions
- Grate the lemon zest using a microplane grater or zester, and set aside.
- In a jar with a lid, combine the extra virgin olive oil, white balsamic vinegar, maple syrup or honey, sea salt, black pepper, lemon zest, lemon juice, garlic powder, Dijon mustard, onion powder, and dried basil.
- Add a pinch of red pepper flakes if desired for a little heat.
- Screw on the lid and shake the jar vigorously until all the ingredients are well combined and the dressing has emulsified.
- Taste the dressing and adjust seasoning to taste, adding more salt, pepper, or lemon juice as needed.
- Use immediately or store in the refrigerator for up to 1 week. Shake well before using if stored.
Notes
Use fresh lemons for the best flavor.
Feel free to experiment with different herbs and spices to add unique flavors to your vinaigrette.
Nutrition
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