Lemon Garlic Vinaigrette
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Servings 8 people
Calories 129kcal
- 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
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.
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
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