A simple Lemon-Dijon Vinaigrette – you add to salads and more – it’s about emulsifying!
So Simple and easy – it is all about slowly emulsifying!
I choose a stone-ground dijon mustard for some texture.
Emulsify VERY slowly at first using a balloon whisk.
Store in a clean glass container for up to 3 weeks.
The Lemon Dijon Vinaigrette is drizzled over all.
No heavy sauce – just pure healthy flavor!
Enjoy they classically delicious vinaigrette!
Karen
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Karen’s Simple Emulsified Lemon-Dijon Vinaigrette
Equipment
- 1 medium sized bowl (non-reactive)
- 1 balloon whisk
Ingredients
- 1/3 cup fresh lemon juice
- 2 medium garlic cloves, peeled
- 1 tablespoon dijon mustard, look for "stone ground" – has texture
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 2/3 cups extra virgin olive oil, (use a tablespoon or two less if you like tangier)
Instructions
- Add lemon juice to a medium sized bowl. Grate garlic, then smash with side of a chefs knife until creamy – add to bowl.
- Add dijon mustard, sea salt, and pepper. Add olive oil in a measuring cup.Using a balloon whisk, stream in olive oil – SLOWLY at the beginning, then in a slow stream until fully emulsified.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
