



From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Place olive oil, lemon juice, dijon mustard, garlic, salt and pepper in a small bowl.
2
Whisk well until emulsified. Taste and adjust the seasoning as necessary.
3
To make lemon vinaigrette in a jar, place all ingredients in a jar, secure the lid and shake well until emulsified.
My Calorie Intake
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Tips & Tricks (5)
- Emulsify with Mustard 🌀Whisk the Dijon mustard with lemon juice and salt first to create an emulsion base that helps bind the oil, resulting in a creamier, more stable vinaigrette that won't separate as quickly.
- Room Temperature Ingredients ♨️Use room temperature lemon juice and olive oil rather than cold ingredients, as they emulsify more effectively and allow the flavors to blend harmoniously.
- Slow Oil Integration 🫗Add olive oil in a thin, steady stream while whisking constantly to create proper emulsification; rushing this step causes the vinaigrette to break or become overly greasy.
- Zest for Extra Brightness 🍋Add fresh lemon zest along with the juice to intensify the citrus flavor and provide bright, aromatic notes that fresh juice alone cannot deliver.
- Adjust Seasoning Before Storage 🧂Taste and season your vinaigrette just before using rather than at storage, since flavors concentrate over time and may become overly salty after 1-2 weeks in the refrigerator.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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