Description
The lemon vinaigrette is a real summer dressing! It shines like the sun itself…
Ingredients
Scale
- 120 ml freshly squeezed lemon juice (approx. 1–2 lemons depending on juice content)
- 1 teaspoon (honey) dijon mustard
- 1 garlic clove, pressed
- 1/2 teaspoon sea salt
- freshly ground pepper
- optional: 1/2 teaspoon honey, agave- or maple syrup
- 160 ml extra virgin olive oil
- Herbs as desired (mint, thyme, rosemary…)
Instructions
- Mix lemon juice, mustard, garlic, salt, pepper and possibly sweetener in a deep bowl with a whisk. Alternatively put all ingredients (including olive oil) into a small bottle and shake vigorously.
- Slowly add olive oil, continuing until the vinaigrette emulsifies (the ingredients bind together and the bright yellow dressing is created)
- Mix in herbs
- If the vinaigrette is too sour – add a little more olive oil
- Pour into a clean glass/bottle and store in the refrigerator (lasts a good 1 week, if the oil should separate, just shake well again
Notes
Tastes great on salad, grilled vegetables, beetroot carpaccio…