Lemon Garlic Vinaigrette
Servings 8 people
Calories 129kcal
Equipment
- 1 Food Processor
Ingredients
- ½ cup Lemon juice
- 2 Garlic cloves, minced
- 2 tsp Dijon mustard
- ½ tsp Salt, kosher
- 1 tsp Honey Optional
- ½ cup Vegetable oil
- 1 tsp Thyme, dry or fresh Optional. This recipe uses fresh thyme.
- Pinch Black pepper
Instructions
- In a food processor, add the lemon juice, garlic, mustard, salt, pepper, and honey.
- With food processor running, slowly drizzle in the vegetable oil until all oil is gone. Add thyme.
- If your dressing is too tangy, add more vegetable oil, 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.
Nutrition
Serving: 2tbsp | Calories: 129kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 159mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 14IU | Vitamin B1: 0.01mg | Vitamin B2: 0.01mg | Vitamin B3: 0.03mg | Vitamin B5: 0.03mg | Vitamin B6: 0.02mg | Vitamin C: 7mg | Vitamin E: 1mg | Vitamin K: 25µg | Calcium: 4mg | Copper: 0.01mg | Folate: 3µg | Iron: 0.1mg | Manganese: 0.03mg | Magnesium: 2mg | Phosphorus: 4mg | Selenium: 1µg | Zinc: 0.03mg