The dressing will slowly lose its’ brightness and flavor the longer it is stored. To Store: This lemon vinaigrette can be stored in an airtight container in the refrigerator for up to a week. To Prep-Ahead: Prepare salad dressing up to 2 days in advance and store in the refrigerator until ready to use. Even a blender or a food processor don’t always do the best job at chopping the herbs into small pieces.
LEMON VINAIGRETTE PRO
Pro Tip: Finely chop the fresh herbs before blending or whisking into the salad dressing. It takes additional time and the mixture will separate unless whisked constantly for a few minutes.
Bowl with a Whisk – This would be the last resort.Jar with a Lid – While simply shaking your ingredients together in a jar will not completely emulsify your salad dressing, it does get the job done and eliminates something additional to clean.Food processor – A mini-prep food processor works great when blending fresh herbs or larger ingredients.It’s small, easy to clean, and emulsifies the dressings nicely. Blender – My favorite way is in our NutriBullet.Here are my recommendations from best to worst options: Much like when making any other homemade salad dressings, you’ll want to blend all of your ingredients until smooth and well combined. So word to the wise – don’t make it harder than it has to be!! Always, always zest BEFORE juicing. Once you have all of the lemon zest off of the lemon, THEN you can cut it in half and use a citrus juicer. It’s much easier to zest a lemon using a microplane or a citrus zester if it is still whole and intact. Lemon Juice & Zestīefore you jump straight into whipping up the vinaigrette, there’s one key thing you’ll want to make sure to do: However, you can also try using fresh rosemary, dill, or oregano for a slightly different flavor. Finely chopped fresh thyme is the herb of choice when pairing with lemon and honey. You may also use garlic powder if that’s what you have available. Fresh garlic cloves are crushed and then blended into the mix. Try not to use spicy mustard since it will overpower the other ingredients. Dijon mustard is recommended, but yellow mustard may also be used. You can also use stevia liquid extract if you’re on a low-carb or keto diet. If you’re vegan, you can also try substituting with agave nectar or pure maple syrup. Regular honey is the sweetener that balances out the acidity from the citrus. If you want to get creative you can always switch it up and add orange or lime juice and zest. Avoid using the bottled kind since a large majority of the flavor comes from the lemon juice. Both lemon juice and lemon zest are added into the dressing. It is a milder oil so you will not get that same pungency that olive oil will deliver. A good quality olive oil is recommended and is always preferred when making homemade salad dressings. Now that you know all of the ingredients you’ll need for this lemon vinaigrette recipe, let’s take a look at some substitutions you can make: Because those fresh herbs are what make your homemade salad dressings something your dinner guests will be ranting and raving about. While that finely chopped fresh thyme? Don’t you DARE leave it out. Just a touch of Dijon mustard is added in to enable the ingredients to truly emulsify…įinely grated lemon zest is sprinkled in for an added punch of lemon flavor. You could stop right there but then the final ingredients are what take it over-the-top. While the honey comes in to add just enough natural sweetness. The lemon juice delivers that acidic component all salad dressings need… Olive oil gives it an incredibly luxurious mouthfeel… This doesn’t seem so impressive.”īut ahhhh… how easily the simplest pairing of ingredients can fool you.īecause each of them plays a special role in making this vinaigrette recipe exactly what it is. When you look at the list of very common and not-so-unique ingredients you may be tempted to think “Hmm. Those that say “simplicity is key” must have been referring to this Lemon Vinaigrette dressing. It’s the perfect homemade dressing to drizzle on your favorite spinach, kale, or quinoa salads during the Spring and Summer months! Simple, healthy, and ready in 5 minutes, this Lemon Vinaigrette will soon become one of your favorite go-to salad dressings! Olive oil is blended together with fresh lemon juice, zest, honey, mustard, and a touch of fresh herbs to make this light and refreshing recipe.
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