Lemon Herb Vinaigrette
This is a versatile dressing built on simple chemistry. It bridges the gap between sharp acidity and the roundness of good oil, providing a bright finish to any salad.
Temperature matters for the emulsion.
Keep your ingredients at room temperature so the oil incorporates smoothly without thickening too much.
- small mixing bowl
- wire whisk
- measuring spoons
What goes in.
- 3 tbspfreshly squeezed lemon juice
- 1 tspDijon mustard
- 1/2 cupextra virgin olive oil
- 2 tbspfresh herbs, finely chopped (parsley, chives, or tarragon)
- 1/4 tspkosher salt
- to tastefreshly cracked black pepper
Slow and steady
Add the oil in a thin, continuous stream while whisking rapidly. If you dump it all at once, the oil will sit on top rather than bonding with the lemon juice.
The method.
Combine the base
Whisk the lemon juice, Dijon mustard, salt, and pepper in a small bowl until the salt dissolves completely.
Emulsify
Continue whisking with one hand while drizzling the olive oil in a slow, steady stream. Stop when the dressing looks creamy and holds its shape.
Incorporate herbs
Fold in the chopped herbs with a spoon; do not use the whisk, as it may bruise the leaves and turn the dressing muddy.
Other turns to take.
Shallot Vinaigrette
Add one tablespoon of finely minced shallot to the lemon juice first and let it sit for ten minutes before adding the oil.
Creamy Style
Whisk in a tablespoon of Greek yogurt or sour cream after the emulsion is set.
When it doesn't go to plan.
Taste the dressing with a single leaf of lettuce; your tongue reacts differently to pure dressing than it does to coated greens.
If the dressing separates after sitting, a quick whisk with a fork brings it back together instantly.
Use a light-colored olive oil if you want the brightness of the lemon to take center stage.
The ones that keep coming up.
Can I use bottled lemon juice?
Bottled juice often has added preservatives that change the final flavor profile. Stick to fresh lemons for a cleaner finish.
How long does this keep in the fridge?
Use it within two days. The fresh herbs will begin to lose their brightness and texture after that.
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