Ingredients
- 1 medium lemon, scrubbed
- ¾ cup extra-virgin olive oil
- ¼ cup fresh tender herbs (such as chives, dill, and basil)
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, smashed
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim off and discard the ends of the lemon. Cut into quarters and remove seeds.
- Place the lemon (peel and all) in a blender or food processor. Blend until finely chopped, about 1 minute.
- Add olive oil, herbs, vinegar, mustard, and garlic. Blend until mostly smooth and emulsified, about 30 seconds to 1 minute.
- Transfer to a small bowl. Whisk in kosher salt and black pepper to taste.
- Store in an airtight container in the fridge for up to 1 week. Shake before using.
Notes
- Use Meyer lemons for a slightly sweeter, less bitter vinaigrette.
- Adjust the amount of herbs based on your taste or what’s available.
- If the dressing is too bitter, add a pinch of sugar or honey.
- Great as a marinade for grilled chicken or fish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 0g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
