Whole Lemon Vinaigrette

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Whole Lemon Vinaigrette

This fresh, zesty whole lemon vinaigrette is quick to make, bursting with flavor, and perfect on salads, veggies, or grilled chicken.

Prep Time5

Cook Time0

Total Time5

Course: Condiment, dressing

Cuisine: French

Keyword: Dressing, lemon

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 lemon medium, scrubbed and quartered with seeds removed
1 Clove garlic small, peeled
1 Teaspoon Dijon mustard
½ Teaspoon honey
½ Teaspoon sea salt
¼ Teaspoon black pepper freshly ground
¼ Cup olive oil extra-virgin

Instructions

Slice off the ends of the lemon and then quarter it. Remove and discard any seeds.
In a small food processor or blender, combine the lemon quarters and garlic.
Blend until mostly smooth, scraping down the sides as needed.
Add the Dijon mustard, honey, salt, and black pepper. Pulse to combine.
With the motor running, slowly drizzle in the olive oil, one tablespoon at a time, until the vinaigrette is emulsified.
Taste and adjust seasoning if needed.

Notes

Blend thoroughly: The lemon and garlic should be very smooth before adding the other ingredients. Scrape the sides of the bowl as needed for an even consistency.
Use the right equipment: A small food processor or blender works best. If using a large food processor, consider doubling the recipe so the ingredients blend efficiently.
Choose the best quality ingredients: I recommend using the best quality ingredients for the most delicious result.

This recipe makes ½ Cup of vinaigrette.

Nutrition

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