Garlic Lemon Dressing Recipe

Olive oil: A rich, flavorful oil that forms the base of the dressing and helps to emulsify the other ingredients.

Lemon juice: Freshly squeezed for a bright, tangy flavor that balances the richness of the olive oil.

Garlic: Minced to release its pungent, aromatic qualities, adding depth to the dressing.

Dijon mustard: Provides a subtle tang and helps to emulsify the dressing, ensuring a smooth consistency.

Salt: Enhances the flavors of the other ingredients and brings the dressing together.

Black pepper: Freshly ground for a hint of spice and complexity.

When mincing garlic, use a microplane or garlic press to achieve a finer texture, which will help the flavors blend more seamlessly into the dressing.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and healthy fat profile, making it a great alternative.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that complements the dressing.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can still provide a nice depth to the dressing.

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

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor that can enhance the overall taste of the dressing.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar peppery heat but with a slightly different flavor profile that can add a unique twist.

• To store your garlic lemon dressing, transfer it to an airtight container or a small mason jar. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The dressing will keep well for up to a week, allowing you to enjoy its zesty flavor over multiple meals.

• Before using the stored dressing, give it a good shake or stir. The olive oil and lemon juice may separate over time, but a quick mix will bring it back to its original consistency.

• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top for expansion. This will prevent the container from cracking as the dressing freezes.

• Label the container with the date to keep track of its freshness. The dressing can be frozen for up to three months, making it a convenient option for meal prep.

• When ready to use the frozen dressing, transfer it to the refrigerator to thaw overnight. Once thawed, give it a good stir to re-emulsify the ingredients.

• For a quicker thawing method, place the container in a bowl of warm water. This will help speed up the process without compromising the dressing's quality.

• Avoid microwaving the dressing to thaw it, as this can alter the flavor and texture of the garlic and lemon juice.

• Once thawed, use the dressing within a week to ensure the best taste and quality.

• Room Temperature Method: Take the garlic lemon dressing out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This allows the olive oil to return to its liquid state and the flavors to meld together beautifully. Give it a good whisk before serving.

• Warm Water Bath: Fill a bowl with warm (not hot) water. Place the container of dressing into the bowl, ensuring the water level is below the lid to prevent any water from seeping in. Let it sit for about 5-10 minutes, then whisk to re-emulsify.

• Microwave Method: If you're in a hurry, you can use the microwave. Transfer the dressing to a microwave-safe bowl. Heat on low power for 10-15 seconds. Stir well and check the temperature. Repeat if necessary, but be cautious not to overheat and alter the flavor profile.

• Stovetop Method: Pour the dressing into a small saucepan. Warm over low heat, stirring continuously until it reaches the desired temperature. This method ensures even heating and helps maintain the integrity of the lemon juice and garlic flavors.

• Mixing bowl: A mixing bowl is essential for combining all the ingredients together smoothly and efficiently.

• Whisk: A whisk is used to blend the lemon juice, minced garlic, dijon mustard, salt, and black pepper together, and to emulsify the olive oil into the mixture.

• Measuring cups: Measuring cups ensure that you use the correct amount of olive oil and lemon juice for the dressing.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the dijon mustard, salt, and black pepper.

• Garlic press: A garlic press helps to efficiently mince the garlic cloves, ensuring they are finely chopped.

• Citrus juicer: A citrus juicer is useful for extracting the freshly squeezed lemon juice without seeds or pulp.

• Storage container: A storage container is needed if you plan to store the dressing in the refrigerator for up to a week.

Prepare ingredients in advance: Mince the garlic and squeeze the lemon juice ahead of time to streamline the process.

Use a blender: Combine all ingredients in a blender for a quick and easy emulsification.

Batch preparation: Make a larger quantity of dressing and store it in the refrigerator for up to a week.

Pre-measured containers: Keep pre-measured olive oil, dijon mustard, and seasonings in small containers to save time during assembly.

Use a jar with a lid: Shake all ingredients in a jar with a tight-fitting lid for a quick mix and easy storage.