Garlic-Herb Lemon Vinaigrette and Marinade
This fresh garlic-herb lemon vinaigrette and marinade is perfect for drizzling on summer salads and topping with shaved parmesan or goat cheese or for marinading chicken, fish, pork, or vegetables before grilling!
Servings servings of 2 tablespoons
Equipment
Ingredients
- ¼ cup freshly squeezed lemon juice freshly squeezed
- ¼ cup white wine vinegar
- 1 teaspoon dehydrated onion
- 4-5 cloves garlic smashed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 1 cup neutral-flavored oil I used peanut, but you can use canola. We don't recommend olive oil for this recipe due to the strong flavor.
- 1 heaping tablespoon each oregano and rosemary finely minced; leaves stripped from the stems before chopping
Instructions
- In the jar of your blender, combine all the ingredients except oil and fresh herbs.
- Blend until the garlic is broken down and then, with the blender running, add the oil in a steady stream.
- Transfer to a serving dish and whisk in fresh herbs. Use within 1 week.
Notes
This is delicious and versatile. Pour over chicken breasts and marinate for 8-12 hours, fish or shrimp (marinate for 4-8 hours), vegetables like asparagus, zucchini, and mushrooms (marinate for 4-8 hours) or use as a salad dressing.
Nutrition
Calories: 250kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 13g, Sodium: 167mg, Potassium: 31mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 4mg, Calcium: 7mg, Iron: 0.1mg
Calories: 250kcal
Cost: $5
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