Lemon Vinaigrette (Vegan)
Dressings
Ingredients:
- 60 ml (4 tbsp) fresh lemon juice
- 5 g (1 tsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1 small clove) garlic, finely grated
- 2 g (1 tsp) lemon zest
- 1.5 g (1/4 tsp) fine sea salt
- 0.25 g (1/8 tsp) freshly ground black pepper
- 90 ml (6 tbsp) extra virgin olive oil
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Raw
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Zest before you juice — Zest the lemon first while it is still firm, then cut and juice it. About 2 medium lemons yield 60 ml (4 tbsp) of juice.
Strain the juice — Pour the juice through a small sieve to catch seeds and pulp so the dressing stays smooth.
Grate the garlic — Use a microplane so the garlic melts into the dressing instead of leaving raw chunks.
Instructions:
- Combine the Base: Add 60 ml (4 tbsp) lemon juice, 5 g (1 tsp) Dijon mustard, 5 ml (1 tsp) maple syrup, 3 g (1 small clove) grated garlic, 2 g (1 tsp) lemon zest, 1.5 g (1/4 tsp) fine sea salt, and 0.25 g (1/8 tsp) black pepper to a jar or small bowl.
- Emulsify: Slowly drizzle in 90 ml (6 tbsp) olive oil while whisking constantly until creamy and emulsified, or seal the jar and shake hard for 20 seconds.
- Taste and Adjust: Taste on a lettuce leaf. Add a pinch more salt for depth, a little more maple syrup if it is too sharp, or a splash more lemon juice if it is too mellow.
- Rest: Let the dressing sit for 10 minutes so the garlic mellows and the flavors meld, then whisk or shake again before serving.
- Store: Refrigerate in a sealed jar for up to 1 week; shake well before each use.
Common Mistakes: Adding the olive oil too quickly is the main reason a vinaigrette separates. Drizzle it in slowly while whisking, or shake everything in a tightly sealed jar.
Tips: Dress salads just before serving so the greens stay crisp, and taste on a lettuce leaf rather than a spoon to judge the seasoning.
Storage: Store in a sealed jar in the refrigerator for up to 1 week. The olive oil may solidify when cold, so let the jar sit at room temperature for 10 minutes and shake before using.
Swaps: Swap the maple syrup for agave. For variations, add 1 tbsp minced shallot, a handful of chopped fresh herbs such as dill, parsley, or basil, or whisk in 1 tbsp tahini for a creamier dressing.
Lemon juice and zest — The juice brings bright acidity that cuts through richness, while the zest adds fragrant lemon oil for a stronger lemon flavor without extra sourness.
Extra virgin olive oil — Adds fruity depth and a silky body, and carries the flavor of the other ingredients.
Dijon mustard — Acts as an emulsifier that helps the oil and lemon juice stay blended, with a gentle tang.
Maple syrup — Softens the acidity with a touch of rounded sweetness.
Garlic — Builds a savory, aromatic base.
Fine sea salt — Sharpens and balances every other flavor in the dressing.
Lemon Vinaigrette (Vegan)
Ingredients:
- 60 ml (4 tbsp) fresh lemon juice
- 5 g (1 tsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1 small clove) garlic, finely grated
- 2 g (1 tsp) lemon zest
- 1.5 g (1/4 tsp) fine sea salt
- 0.25 g (1/8 tsp) freshly ground black pepper
- 90 ml (6 tbsp) extra virgin olive oil
Equipments:
Features:
Why These Ingredients:
Lemon juice and zest — The juice brings bright acidity that cuts through richness, while the zest adds fragrant lemon oil for a stronger lemon flavor without extra sourness.
Extra virgin olive oil — Adds fruity depth and a silky body, and carries the flavor of the other ingredients.
Dijon mustard — Acts as an emulsifier that helps the oil and lemon juice stay blended, with a gentle tang.
Maple syrup — Softens the acidity with a touch of rounded sweetness.
Garlic — Builds a savory, aromatic base.
Fine sea salt — Sharpens and balances every other flavor in the dressing.
Prep:
Zest before you juice — Zest the lemon first while it is still firm, then cut and juice it. About 2 medium lemons yield 60 ml (4 tbsp) of juice.
Strain the juice — Pour the juice through a small sieve to catch seeds and pulp so the dressing stays smooth.
Grate the garlic — Use a microplane so the garlic melts into the dressing instead of leaving raw chunks.
Instructions:
- Combine the Base: Add 60 ml (4 tbsp) lemon juice, 5 g (1 tsp) Dijon mustard, 5 ml (1 tsp) maple syrup, 3 g (1 small clove) grated garlic, 2 g (1 tsp) lemon zest, 1.5 g (1/4 tsp) fine sea salt, and 0.25 g (1/8 tsp) black pepper to a jar or small bowl.
- Emulsify: Slowly drizzle in 90 ml (6 tbsp) olive oil while whisking constantly until creamy and emulsified, or seal the jar and shake hard for 20 seconds.
- Taste and Adjust: Taste on a lettuce leaf. Add a pinch more salt for depth, a little more maple syrup if it is too sharp, or a splash more lemon juice if it is too mellow.
- Rest: Let the dressing sit for 10 minutes so the garlic mellows and the flavors meld, then whisk or shake again before serving.
- Store: Refrigerate in a sealed jar for up to 1 week; shake well before each use.
