Ingredients with Measurements:
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together the chopped dill, lemon juice, olive oil, honey, minced garlic, salt, and pepper until well combined.
2. Taste and adjust seasoning as needed.
3. Store in an airtight container in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- Makes approximately 1/2 cup of vinaigrette
Nutritional information:
- Calories: 120
- Fat: 14g
- Carbohydrates: 3g
- Protein: 0g
- Fiber: 0g
- Sugar: 3g
Substitutions for ingredients:
- Fresh dill can be substituted with dried dill, but use 1 tablespoon instead of 1/4 cup.
- Fresh lemon juice can be substituted with lime juice or white wine vinegar.
- Olive oil can be substituted with any other neutral-flavored oil.
- Honey can be substituted with maple syrup or agave nectar.
- Garlic can be omitted or substituted with shallots.
Variations:
- Add 1 tablespoon of dijon mustard for a tangy flavor.
- Add 1/4 cup of Greek yogurt for a creamy texture.
- Add 1 tablespoon of capers for a briny taste.
Tips and tricks:
- Use a whisk or blender to emulsify the vinaigrette for a smooth texture.
- Store the vinaigrette in a glass jar or bottle for easy pouring.
- Shake well before using to ensure the ingredients are well combined.
Storage instructions:
- Store the vinaigrette in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- None
Presentation ideas:
- Serve the vinaigrette in a small bowl or pitcher for easy pouring.
- Drizzle the vinaigrette over a salad or roasted vegetables.
Garnishes:
- Garnish with additional chopped dill or lemon zest.
Pairings:
- Serve with a mixed greens salad, grilled chicken, or roasted vegetables.
Suggested side dishes:
- Roasted potatoes, grilled asparagus, or quinoa salad.
Troubleshooting advice:
- If the vinaigrette is too tart, add more honey or oil to balance the flavors.
- If the vinaigrette is too thick, add more lemon juice or water to thin it out.
Food safety advice:
- Keep the vinaigrette refrigerated to prevent bacterial growth.
Food history:
- Vinaigrette originated in France and is a classic dressing made with oil, vinegar, and seasonings.
Flavor profiles:
- This dill-lemon vinaigrette is tangy, herbaceous, and slightly sweet.
Serving suggestions:
- Serve the vinaigrette at room temperature for best flavor.
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