- ⅔ cup olive oil extra virgin
- ⅓ cup lemon juice
- 1 to 2 tablespoons chopped fresh herbs like tarragon, basil, parsley, mint, or dill
- 1 clove garlic small, minced or grated
- ½ tablespoon dijon mustard or to taste
- kosher salt to taste
- black pepper to taste
Storage
- Fridge Store this vinaigrette in an airtight container in the fridge for up to 1 week. Shake again before using.
- If the olive oil has coagulated (become solid), the vinaigrette is still safe to consume. Let the dressing come to room temperature and shake, whisk, or stir to combine.
- Freezer I do not recommend freezing this vinaigrette.
Variations
- If using fresh tarragon, basil, dill, mint, or parsley, use 1 to 2 tablespoons of chopped fresh herbs.
- If using fresh rosemary, thyme, oregano, or marjoram, or using dried herbs like an Italian seasoning blend or Herbs de Provence, use ½ to 1 teaspoon instead.
- You can use lime juice or different types of vinegar in place of lemon juice.
- Try a tablespoon or two of finely chopped shallot in place of garlic for a sweeter vinaigrette.
- If the vinaigrette is a bit too sharp, try adding a tiny bit of honey.
- You can omit the mustard if you do not like it.
Calories: 162kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 11mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg