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Lemon Vinaigrette

A zesty and refreshing lemon vinaigrette that elevates your salads and acts as a delicious marinade for fish or shrimp.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Dressing
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup Lemon Juice (approximately 2 large lemons, freshly squeezed) Freshly squeezed for best flavor.
  • 1 cup Extra Virgin Olive Oil Use high-quality olive oil for best results.
Seasonings
  • 2 cloves Garlic, minced Adjust based on preference.
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Thyme, dried
  • 1/4 teaspoon Basil, dried
  • 1/4 teaspoon Black Pepper, freshly ground
  • 2 tablespoons Water Use to adjust acidity if needed.

Method
 

Preparation
  1. In a shakeable container, add the freshly squeezed lemon juice and extra virgin olive oil. Secure the lid tightly and shake vigorously for about 10-15 seconds until well mixed.
  2. Add the minced garlic, salt, dried thyme, dried basil, and freshly ground black pepper to the jar. Shake again until all the ingredients are fully combined.
  3. Open the jar and taste your dressing. If the lemon flavor is too robust, add the 2 tablespoons of water to mellow out the acidity. Shake again and taste until it meets your preference.
  4. Refrigerate the vinaigrette until you’re ready to use it. Enjoy drizzling over your favorite salad or use it as a marinade.

Notes

Store leftovers in an airtight container in the fridge for about 5-7 days. Shake well before each use as separation may occur.