Lemon-Oregano Vinaigrette Recipe

Lemon juice: Provides a fresh, tangy flavor that is essential for the vinaigrette.

Olive oil: Adds richness and helps to emulsify the dressing.

Dijon mustard: Adds a subtle depth and creaminess to the vinaigrette.

Dried oregano: Brings an aromatic, earthy flavor to the mix.

Garlic: Adds a pungent, savory note to the dressing.

Salt: Enhances the overall flavor of the vinaigrette.

Black pepper: Adds a hint of spice and complexity.

When whisking the lemon juice, dijon mustard, and minced garlic together, make sure to do so vigorously to create a smooth base before adding the olive oil. This ensures that the vinaigrette will emulsify properly, resulting in a well-blended and stable dressing.

• fresh lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor, making it a good alternative.

• extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fats, making it a suitable replacement.

• dijon mustard - Substitute with stone-ground mustard: Stone-ground mustard has a similar tangy flavor and texture, making it a good alternative.

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary herbaceous flavor, suitable for vinaigrettes.

• garlic, minced - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent than fresh garlic.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor, making it a good alternative.

• To store your lemon-oregano vinaigrette, transfer it to an airtight container, such as a glass jar or a BPA-free plastic container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The vinaigrette will keep well for up to a week. Before using, give it a good shake or stir to re-emulsify the ingredients, as they may separate over time.

• If you wish to freeze the vinaigrette, pour it into an ice cube tray. This allows you to freeze individual portions, making it easy to thaw just the amount you need. Once frozen, transfer the cubes to a freezer-safe bag or container.

• When ready to use, thaw the desired number of vinaigrette cubes in the refrigerator or at room temperature. Once thawed, whisk or shake well to re-emulsify before serving.

• For best results, avoid freezing the vinaigrette for more than three months. While it will still be safe to consume, the flavors may diminish over time.

• If you notice any changes in color, texture, or smell, it's best to discard the vinaigrette. Freshness is key to enjoying the vibrant flavors of lemon juice and oregano in your dressing.

• To enhance the shelf life, consider adding a splash of apple cider vinegar or white wine vinegar to the vinaigrette. The acidity helps preserve the dressing and adds a delightful tang.

• Always use clean utensils when scooping out the vinaigrette to avoid introducing any contaminants that could spoil the dressing.

• If your lemon-oregano vinaigrette has been stored in the refrigerator, it might have solidified slightly due to the olive oil. To bring it back to its original consistency, let it sit at room temperature for about 10-15 minutes. Give it a good shake or whisk before using.

• For a quicker method, place the container of vinaigrette in a bowl of warm water for a few minutes. This will help to liquefy the olive oil without cooking the other ingredients. Shake or whisk well before serving.

• If you prefer, you can also microwave the vinaigrette for a few seconds. Transfer the vinaigrette to a microwave-safe container and heat it on low power for 10-15 seconds. Be cautious not to overheat, as this can alter the flavor of the lemon juice and dijon mustard. Stir well before using.

• For an extra burst of flavor, consider adding a fresh squeeze of lemon juice or a pinch of dried oregano after reheating. This can revive the vinaigrette and make it taste as fresh as when you first made it.

• Mixing bowl: A large bowl where you will combine and whisk all the ingredients together.

• Whisk: Essential for blending the ingredients smoothly and ensuring the vinaigrette is well-emulsified.

• Measuring cups: Used to measure out the precise amounts of lemon juice and olive oil.

• Measuring spoons: Necessary for accurately measuring the dijon mustard, dried oregano, salt, and black pepper.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Cutting board: Provides a stable surface for mincing the garlic.

• Chef's knife: Used for mincing the garlic clove finely.

• Storage container: An airtight container for storing any leftover vinaigrette in the refrigerator.

Pre-mince the garlic: Mince the garlic in advance and store it in the refrigerator to save time when making the vinaigrette.

Use a jar: Combine all ingredients in a jar, seal it, and shake vigorously to emulsify the dressing quickly without whisking.

Pre-measure ingredients: Measure out the lemon juice, olive oil, and other ingredients beforehand to streamline the preparation process.

Batch preparation: Make a larger batch of vinaigrette and store it in the refrigerator for up to a week, so you have it ready for multiple meals.