Karen's Simple Emulsified Lemon-Dijon Vinaigrette
A simple Lemony Dijon Vinaigrette - you add to salads and more - it's about emulsifying!
Servings: 16 1 tablespoon servings
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
Also see Recipe: Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa (great with this vinaigrette!)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 82kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 47mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg