Vinaigrette may be easy to prepare, but there is a method to its magic. The key to success starts with good ingredients and end with emulsification, thoroughly blending the oil's fat molecules and the watery vinegar. Adding a touch of creamy Dijon mustard helps the emulsification happen more easily. Try to use Meyer lemons as they taste sweeter and are less acidic.
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- ¼ cup of olive oil
- ¼ cup of apple cider vinegar
- zest of 1 lemon (approximately 3 tablespoons)
- juice of 1 lemon
- 1 ½ tablespoon of sugar
1. Zest the lemon with a grater or a microplane.
2. Pour the olive oil and the apple cider vinegar slowly in a bowl. This is important so that the blend is as uniform as possible.
3. Add the zest, the sugar and the lemon juice to the bowl.
4. Mix everything together.
*If you didn't like the taste of the vinaigrette, try adding 3 parts oil to 1 part vinegar.
That's it, your very own lemon vinaigrette to accompany all your salads, vegetables and anything you like. Let us know what you think of the recipe in the comments below.