From DN Recipes by David Nagy · Food & Beverage

Article: Lemon Vinaigrette

Published

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 6 tablespoons extra virgin olive oil

Directions

  • 1In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.

Test Kitchen tips
  • For the best results, start with all the ingredients at room temperature. If the oil is cool or cold, it is much more difficult to form the emulsion.
  • To get the most flavor out of these simple ingredients, mix up the vinaigrette and let it sit at room temperature 1 to 3 hours before serving. Refrigerate any leftovers; bring cold vinaigrette to room temperature before shaking to combine.
    • Nutrition Facts
    2 tablespoons: 183 calories, 20g fat (3g saturated fat), 0 cholesterol, 208mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
    Originally published as Lemon Vinaigrette in Taste of Home February/March 2019
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