Ingredients with Measurements:
- 1/4 cup Meyer lemon juice
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 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 Meyer lemon juice, extra-virgin olive oil, honey, Dijon mustard, and minced garlic until well combined.
2. Season the vinaigrette with salt and pepper to taste.
3. Whisk the vinaigrette again before serving.
5 minutes
Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 4g
- Protein: 0g
- Sodium: 120mg
Substitutions for ingredients:
- Regular lemon juice can be used instead of Meyer lemon juice.
- Maple syrup can be used instead of honey.
- Grainy mustard can be used instead of Dijon mustard.
Variations:
- Add chopped herbs such as parsley, basil, or thyme for extra flavor.
- Use different types of vinegar such as balsamic or red wine vinegar instead of lemon juice.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Use fresh Meyer lemons for the best flavor.
- Whisk the vinaigrette well before serving to ensure the ingredients are well combined.
- Store any leftover vinaigrette in an airtight container in the refrigerator for up to one week.
Storage instructions:
- Store any leftover vinaigrette in an airtight container in the refrigerator for up to one week.
Reheating instructions: None
Presentation ideas:
- Serve the vinaigrette in a small pitcher or jar for easy pouring.
- Drizzle the vinaigrette over a salad or grilled vegetables for a pop of flavor.
Garnishes: None
Pairings:
- Serve the vinaigrette with a simple green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Quinoa salad
Troubleshooting advice: None
Food safety advice:
- Use fresh ingredients and store any leftovers properly in the refrigerator.
Food history:
- Meyer lemons are a hybrid between a lemon and a mandarin orange and were first introduced to the United States in the early 1900s.
Flavor profiles:
- The Meyer lemon vinaigrette is tangy, sweet, and slightly acidic.
Serving suggestions:
- Serve the vinaigrette with a simple green salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Citrusy, Tangy, Tart, Refreshing