Warm Lemon Vinaigrette Recipes

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMON VINAIGRETTE

Steps:

• In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
• In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)

BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
• Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.

LEMON VINAIGRETTE

Steps:

• Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

LIGHT LEMON VINAIGRETTE

Steps:

• Gently stir the first five ingredients together, do not emulsify. Just before serving, add the fresh Thyme leaves.

LEMON VINAIGRETTE

Steps:

• Squeeze enough juice from lemons to measure 1/3 cup. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hours ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding.