Ingredients with Measurements:
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, whisk together the lemon juice, garlic, Dijon mustard, honey, salt, and black pepper.
2. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified.
3. Taste and adjust seasoning as needed.
4. Store in an airtight container in the refrigerator for up to one week.
10 minutes
5. Temperature: None
Serving size: Makes about 3/4 cup of vinaigrette, serving size varies
Nutritional information:
- Calories: 120
- Fat: 14g
- Carbohydrates: 2g
- Protein: 0g
- Sodium: 200mg
- Sugar: 1g
Substitutions for ingredients:
- Use lime juice instead of lemon juice
- Use minced shallots instead of garlic
- Use maple syrup instead of honey
- Use any type of vinegar instead of lemon juice
Variations:
- Add chopped fresh herbs such as parsley, basil, or cilantro
- Add a pinch of red pepper flakes for a spicy kick
- Use different types of mustard such as whole grain or spicy brown
- Add a tablespoon of capers for a briny flavor
Tips and tricks:
- Make sure to whisk the vinaigrette constantly while adding the olive oil to ensure it emulsifies properly
- Use a high-quality extra-virgin olive oil for the best flavor
- Adjust the amount of lemon juice and honey to your personal taste
Storage instructions:
- Store in an airtight container in the refrigerator for up to one week
Reheating instructions: None
Presentation ideas:
- Serve over a salad of mixed greens, cherry tomatoes, and sliced cucumbers
- Use as a marinade for grilled chicken or fish
- Drizzle over roasted vegetables such as asparagus or Brussels sprouts
Garnishes: None
Pairings:
- Serve with a light white wine such as Sauvignon Blanc or Pinot Grigio
- Pair with a simple grilled chicken or fish dish
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the vinaigrette separates, whisk it vigorously to bring it back together
Food safety advice:
- Store in the refrigerator and use within one week
Food history:
- Vinaigrettes have been used in cooking for centuries, with the first recorded recipe dating back to ancient Greece
Flavor profiles:
- Bright, tangy, and slightly sweet with a hint of garlic
Serving suggestions:
- Serve as a dressing for salads or as a marinade for meats and vegetables
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