Saucy Sunday Ep. 3: Lemon Vinaigrette

5 minutes and a milk frother

Welcome to episode 3 of Saucy Sunday, where I share a recipe for a sauce that you can make and use a couple different ways through the week. Why, you ask? Because life’s too boring already, we don’t need to eat boring food too.

I have 2 rules for this series:

1. the sauce must be BANGER, and

2. must not take more than 20 minutes to put together

This particular one took me all of 5 minutes, I kid you not. Without further ado, presenting my new favourite dressing that will take your salads from boring to amazing!

5-minute Lemon Vinaigrette Recipe

A vinaigrette is just a fancy-sounding word for a dressing that’s made by combining an oil and an acid like lemon juice or vinegar. They tend to be fresh and zingy and give your salads a delightful flavour. While they may sound fancy, they’re pretty simple to put together. You can add all the ingredients to a jar and just shake it up until well combined - or you could try this milk frother thing I like to do to ensure everything’s nicely emulsified. Either way, this won’t take you more than 5 minutes to make.

1. Combine the following ingredients in a jar:

   1. 2 tbsp lemon juice (Please use fresh lemon juice. The bottled stuff just doesn’t taste the same for these kinds of recipes.)

   2. 1 tsp dijon mustard (I’ve read that the whole grain kind of mustard would also work for this, so use what you have handy. If you want to turn this into a honey-mustard kind of situation, drizzle in some honey as well.)

   3. 1/2 tsp black pepper powder

   4. 1/4 tsp salt

   5. A few cloves of garlic - minced (I used about 4 for this recipe, but I always say measure garlic from the heart so you do you. If you don’t have fresh garlic on hand, you could use some garlic powder as well.)

2. Turn on your milk frother, begin to mix everything together and slowly drizzle in 1/4 cup of extra virgin olive oil into the jar so all the ingredients emulsify into a thick dressing. Watch the video below to see how. Once everything’s combined well, put the dressing in the fridge for a few hours so the flavours deepen. This dressing will last in the fridge for a week or so.

ckukreja

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How to use this Lemon Vinaigrette

1. As a salad dressing: My two favourite ways to use this dressing is over a tabouleh inspired quinoa salad and over a pasta salad. Since the dressing is light and lemony, it goes well with both.

2. As a sauce for seafood: Lemons tend to go great with seafood. This dressing would be great over grilled prawns or steamed fish.

3. To jazz up your veggies: Veggies on their own can be a little blah but this sauce is great over your side portion of mixed veggies. I use carrots, beans, baby corn and some peppers.

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That’s it for today’s episode of Saucy Sunday. If you’ve missed the last few, check them out via the buttons below:

Do try out these sauces and let me know how you like them. See you in the next one!