Lemon Vinaigrette Dressing Quick (Print-Friendly Format)
A zesty lemon dressing with Dijon and oregano, ready in minutes for salads or drizzling.
# Ingredients You’ll Need:
→ Vinaigrette Base
01 -
60 ml freshly squeezed lemon juice (from approximately 2 large lemons)
02 -
2 teaspoons Dijon mustard
03 -
1 to 2 large garlic cloves, finely minced
04 -
2 teaspoons dried oregano
05 -
0.5 to 0.75 teaspoon kosher salt, to taste
06 -
0.5 to 0.75 teaspoon freshly ground black pepper, to taste
07 -
120 to 180 ml extra virgin olive oil
# How to Make It:
01 -
In a medium mixing bowl, blend lemon juice, Dijon mustard, minced garlic, dried oregano, kosher salt, and black pepper.
02 -
While whisking continuously, slowly drizzle in the extra virgin olive oil until the mixture becomes fully emulsified.
03 -
Evaluate seasoning and adjust salt or pepper as needed to suit personal preference.
04 -
Transfer to a sealed container and refrigerate for up to 1 week. Whisk thoroughly before each use to re-emulsify.
# Extra Tips:
01 -
For optimal flavor, use freshly squeezed lemon juice and high-quality extra virgin olive oil.