Zesty Lemon Vinaigrette
Whisk two parts extra virgin olive oil with one part fresh lemon juice, a teaspoon of Dijon mustard, and a pinch of salt until the mixture emulsifies into a thick, opaque emulsion. This stable dressing cuts through rich greens and holds its texture on the plate for several hours without separating.
Temperature matters for the emulsion.
Use room-temperature ingredients to ensure the oil and juice bond cleanly. Cold liquids can cause the oil to stiffen, resulting in a gritty texture.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 1/4 cupfreshly squeezed lemon juice
- 1/2 cupextra virgin olive oil
- 1 tspDijon mustard
- 1/2 tspfine sea salt
- 1/4 tspcracked black pepper
The slow stream
Add the oil to the lemon juice mixture in a thin, steady trickle while whisking vigorously. The friction of the wire against the bowl walls forces the oil to suspend within the juice.
The method.
Combine the base
In the mixing bowl, combine the lemon juice, Dijon mustard, salt, and pepper. Whisk until the mustard is fully dissolved and the salt has disappeared.
Incorporate the oil
While whisking constantly, pour the olive oil in a slow, continuous thread. Do not dump the oil in all at once, or the dressing will break.
Test the consistency
Stop when the dressing is pale, thick, and clings to the back of a spoon. Taste a small drop on a leaf of lettuce to adjust the seasoning.
Other turns to take.
Herbed Lemon
Add one tablespoon of finely minced fresh parsley or chives at the very end.
Honey-Lemon
Whisk in half a teaspoon of honey to balance the acid for heartier greens like kale.
When it doesn't go to plan.
Always use fresh lemons; bottled juice has a metallic aftertaste that cannot be masked.
If the vinaigrette breaks, put a teaspoon of mustard in a clean bowl and slowly whisk the broken dressing into it to rebuild the emulsion.
Taste the vinaigrette by dipping a leaf of the salad green you intend to serve it with, rather than tasting it directly from a spoon.
The ones that keep coming up.
How long will this stay good?
It will keep in the refrigerator for up to one week, though the olive oil may solidify. Simply let it sit on the counter for ten minutes and give it a firm whisk before using.
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