This Lemon Garlic Vinaigrette is a classic Italian recipe and it doesn’t get more Italian than mixing a high-quality extra virgin olive oil, fresh garlic and zesty lemon juice. This recipe is the easiest way to make homemade dressing and it’s so simple and fresh that you’ll make it again and again! You will love so much the tanginess of the lemon juice, the distinct aroma of garlic and the richness of the velvety extra-virgin olive oil that you will ditch store-bought dressing – or at least I hope!
I have to confess that I am obsessed with extra virgin olive oil and freshly made vinaigrette dressing, I just can’t use store-bought dressing as they all contain preservatives and stabilizers (I’m a freak about ingredients lists!). Definitely, I prefer homemade dressing, as I know what goes into that. I got Rob to change his preference for fresh and tasty dressing and now he never dares to buy ready-made dressing.
Why you will love this recipe
– This vinaigrette recipe is EASY and quick, with only 5 ingredients, including salt and pepper.
– A year-round lemon dressing for all your fresh salads, potato salad, pasta salad and grilled veggies, why not?
– This homemade vinaigrette is easily customizable with herbs or spices…read on for more info!
– The best part is that you can make it right in a jar with or without a blender and you can measure out the portions with your eye, even if there is something to be said between the right ratio of acid to olive oil.
– It keeps for about 1 week you can store it in the fridge or keep it on your countertop.
What is a vinaigrette?
A vinaigrette is made by mixing olive oil with an acidic ingredient, such as vinegar or lemon juice. It can be enhanced by adding spices or fresh herbs.
As per “The Kitchn”, the standard ratio for a vinaigrette is 1 part acidic ingredient, in this case, lemon, and 3 parts olive oil. But that’s not a strict rule, you can add more lemon if you want it tangy, or more olive oil if you want it richer.
What is the best olive oil to use?
When making a dressing or vinaigrette, I recommend using high-quality ingredients because you will taste the difference! And since I’m Italian, I am very conscious about choosing my extra virgin olive oil. These are brands you can find in most grocery stores in America: Colavita, Bertolli, Monini and O.Live & CO.
I must confess that I did a lot of research before. While I used Bertolli in Dubai, I am now using Colavita and I personally like it for its flavor and richness. Another plus of Colavita is its packaging, the tap is narrow, so you will not waste any oil, but you will be able to use the right amount.
HOW to make lemon garlic vinaigrette
Step into the world of homemade flavorsome dressing and save your extra 5-10 USD: your wallet and your tastebuds will thank you!
Put 2/3 cup olive oil (300ml) and ¼ cup (100ml) freshly squeezed lemon juice in a 16 0z jar, add 2/3 cloves minced garlic, ½ teaspoon salt and ½ teaspoon pepper. Seal the jar, shake and use!
You could do the same thing in a food processor. This will yield around 16 servings.
Lemon Garlic Vinaigrette Variations
Now that you have your fresh homemade vinaigrette, challenge your inner chef and make some great variations! Here my suggestions for you:
For the herb lovers: basil, dill, parsley, oregano or chives are all great additions to give the vinaigrette an extra kick.
For onion lovers: thinly sliced shallots or green onions would be great. Garlic sprouts would also be wonderful.
For spice lovers: chili, cumin, paprika, and ginger add an exotic touch to the dish and are particularly good in the marinade.
How to store Lemon Garlic Vinaigrette
I usually make about 1 cup and store it outside the fridge on my counter. The lemon and oil will separate, but you will just need to shake again the jar to recombine the ingredients.
You can also store it in the fridge, the oil will solidify in that case, so I usually take it out 30 minutes before using and shake it to recombine the ingredients.
Both refrigerator and room temperature are good for storing this vinaigrette, it depends on your habits and the climate you live in.
RECIPES THAT GOES WITH THE GARLIC LEMON VINAIGRETTE
Pasta with lentils and cauliflower
Bright Spring Salad
Artichoke Salad
Zucchini Salad
Italian little green salad
You can also use the sauce as a marinade for meat, fish or vegetables.
Ingredients
- 2/3 cup olive oil extra virgin
- 1/3 cup lemon juice
- 2-3 cloves garlic finely minced
- 1/2 tsp salt kosher
- 1/4 tsp black pepper crushed
Instructions
- Put 2/3 cup olive oil (300ml) and ¼ cup (100ml)freshly squeezed lemon juice in a 16 0z jar, add 2/3 cloves minced garlic, ½teaspoon salt and ½ teaspoon pepper.
- Seal the jar, shake and your dressing is ready!
Notes
- I usually make about 1 cup and store it outside the fridge on my counter. The lemon and oil will separate, but you will just need to shake again the jar to recombine the ingredients.
You can also store it in the fridge, the oil will solidify in that case, so I usually take it out 30 minutes before using and shake it to recombine the ingredients. - It will last 1 week.
- You can add herbs, spices or onions to vary this easy recipe.
Nutrition
Il migliore condimento