Description: This Lemon Dijon Vinaigrette is a bright, vibrant, and versatile dressing that elevates simple salads, grilled vegetables, and seafood with its tangy, slightly sweet, and subtly spicy flavor profile. It’s incredibly easy to make and adds a touch of sunshine to any meal.
Ingredients:
- 1/3 cup extra virgin olive oil (high-quality, fruity flavor preferred)
- 3 tablespoons fresh lemon juice (from about 1-2 lemons, depending on size and juiciness)
- 1 tablespoon Dijon mustard (smooth or whole grain, depending on preference)
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 clove garlic, minced (freshly minced for optimal flavor)
- 1/2 teaspoon lemon zest (use a microplane for a fine zest)
- Salt and freshly ground black pepper to taste
Preparation:
Step 1: Gather your ingredients. This ensures a smooth and efficient process. Have your olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, lemon zest, salt, and pepper readily available. It’s best to use freshly squeezed lemon juice and freshly minced garlic for the most vibrant and authentic flavor.
Step 2: Prepare the lemon zest and mince the garlic. Using a microplane or zester, carefully zest the lemon, ensuring you only get the yellow outer layer of the peel and avoid the bitter white pith underneath. Mince the garlic clove finely. A garlic press can be used, but freshly minced garlic generally offers a superior flavor.
Step 3: In a small bowl or glass jar, whisk together the lemon juice, Dijon mustard, honey, garlic, and lemon zest. The acidity of the lemon juice will start to react with the Dijon mustard, creating a base for the vinaigrette. The honey adds a touch of sweetness that balances the tanginess of the lemon and mustard. Whisk vigorously until the ingredients are well combined.
Step 4: Slowly whisk in the olive oil until emulsified. This is the crucial step in creating a smooth and stable vinaigrette. Drizzle the olive oil into the bowl or jar in a slow, steady stream while continuously whisking. The constant whisking will help the oil and the lemon juice mixture bind together, creating an emulsion. The emulsion is what gives the vinaigrette its creamy texture and prevents the oil from separating. Continue whisking until the vinaigrette appears thick and opaque.
Step 5: Season with salt and freshly ground black pepper to taste. Start with a pinch of salt and a few grinds of pepper, then taste and adjust the seasoning as needed. The amount of salt and pepper you add will depend on your personal preferences. Be sure to taste the vinaigrette after each addition to ensure you achieve the perfect balance of flavors.
Why You Will Love This Recipe:
This Lemon Dijon Vinaigrette is more than just a dressing; it’s a flavor enhancer that brightens up a variety of dishes. You’ll love it because:
- It’s incredibly versatile: This vinaigrette works well with a wide range of salads, from simple green salads to more elaborate creations with roasted vegetables, fruits, and cheeses. It’s also a fantastic marinade for chicken, fish, and shrimp, adding a zesty and savory flavor. Drizzle it over grilled vegetables like asparagus, zucchini, or bell peppers for a quick and easy side dish.
- It’s quick and easy to make: This recipe requires minimal ingredients and only a few minutes of preparation. It’s perfect for busy weeknights when you want to add a touch of flavor to your meal without spending a lot of time in the kitchen.
- It’s made with fresh, wholesome ingredients: This vinaigrette is made with real, unprocessed ingredients like fresh lemon juice, olive oil, and garlic. You can feel good about using it to enhance the flavor of your meals.
- It’s customizable: You can easily adjust the ingredients to suit your preferences. If you prefer a sweeter vinaigrette, add a bit more honey. If you like a spicier flavor, add a pinch of red pepper flakes. You can also experiment with different types of mustard, such as whole grain or spicy brown mustard.
- It tastes amazing! The combination of tangy lemon, savory Dijon, sweet honey, and aromatic garlic creates a complex and balanced flavor that will tantalize your taste buds.
COOKING Rating:
Easy
Serving Suggestions:
- Salads: Drizzle over arugula salads, mixed green salads, spinach salads, or kale salads. It pairs particularly well with salads containing fruits, nuts, and cheeses.
- Grilled Vegetables: Use as a dressing for grilled asparagus, zucchini, bell peppers, or eggplant.
- Seafood: Marinate shrimp, salmon, or cod in the vinaigrette before grilling, baking, or pan-frying.
- Chicken: Use as a marinade for chicken breasts or thighs before grilling or baking.
- Pasta Salad: Toss with cooked pasta, vegetables, and protein for a light and flavorful pasta salad.
- Grain Bowls: Drizzle over quinoa bowls, farro bowls, or rice bowls for added flavor and moisture.
Tips:
- Use high-quality extra virgin olive oil for the best flavor.
- Freshly squeezed lemon juice is essential for the best flavor.
- Adjust the amount of honey to suit your sweetness preference.
- For a creamier vinaigrette, add a tablespoon of mayonnaise or Greek yogurt.
- Store the vinaigrette in an airtight container in the refrigerator for up to 1 week.
- If the vinaigrette separates after refrigeration, simply whisk it again before using.
- Experiment with different herbs and spices, such as dill, parsley, or thyme, to add even more flavor.
- For a more intense garlic flavor, let the minced garlic sit in the lemon juice for 10 minutes before adding the other ingredients.
- If you don’t have honey, you can substitute maple syrup, agave nectar, or sugar.
Prep Time: 5 minutes Cook Time: 0 minutes (no cooking required) Total Time: 5 minutes
Nutritional Information: (Per serving, approximately 2 tablespoons)
- Calories: Approximately 120
- Protein: Less than 1 gram
- Sodium: Approximately 50 mg (varies depending on the amount of salt added)
Conclusion:
This Lemon Dijon Vinaigrette is a culinary staple that you’ll find yourself reaching for again and again. Its bright, zesty flavor adds a touch of elegance to any dish, and its versatility makes it a must-have in your kitchen repertoire. Whether you’re looking to elevate a simple salad or add a burst of flavor to grilled seafood, this vinaigrette is sure to impress. Enjoy!
Questions and Answers:
Q1: Can I make this vinaigrette ahead of time?
A: Absolutely! In fact, making it a few hours ahead of time allows the flavors to meld together even more beautifully. Store it in an airtight container in the refrigerator for up to a week. Just remember to whisk it well before using, as the oil may separate slightly.
Q2: I don’t have fresh lemons. Can I use bottled lemon juice?
A: While fresh lemon juice is always preferable for its vibrant flavor, you can use bottled lemon juice in a pinch. However, keep in mind that bottled lemon juice often has a less intense and slightly more acidic flavor than fresh juice. You may need to adjust the amount of honey or other ingredients to balance the flavors to your liking.
Q3: Can I use a different type of oil instead of olive oil?
A: Yes, you can experiment with other oils, but keep in mind that the flavor of the oil will affect the overall taste of the vinaigrette. Avocado oil is a good neutral-tasting option. Walnut oil or other nut oils can add a distinctive flavor, but use them sparingly as they can be quite strong. Avoid using vegetable oil or canola oil, as they tend to have a bland flavor.
Q4: I’m allergic to honey. What can I use instead?
A: Maple syrup is an excellent substitute for honey in this recipe. It adds a similar sweetness and a slightly different flavor profile that complements the lemon and Dijon beautifully. Agave nectar is another option, but it’s much sweeter than honey, so you’ll need to use less.
Q5: My vinaigrette separated after I refrigerated it. Is it still safe to use?
A: Yes, it’s perfectly safe to use. Separation is a natural occurrence with homemade vinaigrettes because the oil and water-based ingredients tend to separate when chilled. Simply whisk the vinaigrette vigorously for a few seconds before using to re-emulsify it. If you want to minimize separation, try adding a small amount of mustard powder or xanthan gum to the vinaigrette. These ingredients act as emulsifiers and help keep the oil and water-based ingredients bound together.
