Garlic Lemon Dijon Vinaigrette
If you’re dipping your toes into the world of homemade dressings, this Garlic Lemon and Dijon Vinaigrette is a great place to start! Super versatile and easy to make, you won’t want to go back to the store bought, that’s a promise.
How to make a Vinaigrette.
A proper vinaigrette is a beautiful thing. Making them can be a bit tricky. Often you’ll see a vinaigrette split, causing your salads to be oily.
One of the easiest ways to make a vinaigrette is in a blender. The blades move so fast they emulsify the ingredients in a matter of seconds.
If you don’t have a high powered blender, a trusted mason jar and some elbow grease will do the job just fine!
There’s often a binder, I like to use a mustard of some sort. It helps the dressing come together and adds a bit of spice, heat and flavour.
What are the ratios for a vinaigrette?
The traditional ratios for a vinaigrette are 3-1.
That’s 3 parts oil to 1 part vinegar. This can be changed to fit your preferred tastes!
Key Ingredients for Garlic Lemon Dijon Vinaigrette.
Like I said above, this is a super simple dressing to make, and the key ingredients are, you guessed it, Lemon, Garlic and Dijon! But here is what each of those do for the dressing!
Garlic– Raw garlic has a ton of heat, punch and sharpness!
Lemon – Always use the zest and the juice (never leave flavour behind!!)
Dijon Mustard – Helps emulsify the dressing and adds flavour!
Honey – You always need to balance, honey is a great ingredient for it!
Olive Oil – Always better than canola, it adds flavour, colour and fruit bitterness!
Other recipes to check out!
Harvest Salad with Lemon Thyme Dressing
Ingredients:
- 1 large Garlic Clove minced
- 1 Lemon juiced and zested
- 1 tbsp Dijon Mustard
- 1 tsp Honey
- 1/4 tsp Chilli Flakes
- 1/3 cup Olive Oil
- 1 pinch Kosher Salt
- 1 tsp Black Pepper
Instructions:
- Into a mason jar, add 1 large minced garlic clove, the juice and zest of 1 lemon, 1 tsp black pepper, 1 tbsp dijon mustard, 1 tsp of honey, ¼ tsp chilli flakes, ⅓ cup olive oil and a pinch of salt. Shake well and keep stored in the fridge. Store in the fridge for up to 5 days.
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