Whole Lemon Vinaigrette
Whole Lemon Vinaigrette
Ingredients
- 2 whole lemons, seedless or Meyer lemons preferred
- 1/2 cup olive oil
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh chives, roughly chopped
- 1/4 cup fresh basil leaves, packed
- 1 garlic, clove, peeled
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the lemons: Take the whole lemons and carefully trim off and discard their ends. This step helps to prevent the vinaigrette from becoming overly bitter. Once trimmed, cut each lemon into several pieces, ensuring they are small enough to be processed effectively.
⏱️ 2 min
- 2
Initial processing: Place the cut lemon pieces into the bowl of a food processor. Secure the lid and process the lemons until they are finely chopped and have a pulpy, granular consistency. Scrape down the sides of the bowl as needed to ensure even processing.
⏱️ 2 min
- 3
Add liquid: With the food processor running on low, slowly pour the olive oil through the feed tube into the processed lemons. This will start to combine the ingredients.
⏱️ 1 min
- 4
Add aromatics and herbs: Stop the food processor and add the fresh dill, fresh chives, fresh basil leaves, the peeled clove of garlic, and the Dijon mustard to the bowl with the lemon and olive oil mixture.
⏱️ 2 min
- 5
Final processing: Secure the lid on the food processor and process all ingredients together on high speed until they are fully emulsified and blended into a smooth, light green, and creamy vinaigrette. Continue processing until no large pieces of herbs or garlic remain.
⏱️ 2 min
- 6
Seasoning: Carefully transfer the finished vinaigrette to a bowl or a jar. Season with salt and freshly ground black pepper to taste. Stir well with a spoon to fully incorporate the seasonings. Taste and adjust seasoning if necessary.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Whole Lemon Vinaigrette
Ingredients
- 2 whole lemons, seedless or Meyer lemons preferred
- 1/2 cup olive oil
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh chives, roughly chopped
- 1/4 cup fresh basil leaves, packed
- 1 garlic, clove, peeled
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the lemons: Take the whole lemons and carefully trim off and discard their ends. This step helps to prevent the vinaigrette from becoming overly bitter. Once trimmed, cut each lemon into several pieces, ensuring they are small enough to be processed effectively.
⏱️ 2 min - 2
Initial processing: Place the cut lemon pieces into the bowl of a food processor. Secure the lid and process the lemons until they are finely chopped and have a pulpy, granular consistency. Scrape down the sides of the bowl as needed to ensure even processing.
⏱️ 2 min - 3
Add liquid: With the food processor running on low, slowly pour the olive oil through the feed tube into the processed lemons. This will start to combine the ingredients.
⏱️ 1 min - 4
Add aromatics and herbs: Stop the food processor and add the fresh dill, fresh chives, fresh basil leaves, the peeled clove of garlic, and the Dijon mustard to the bowl with the lemon and olive oil mixture.
⏱️ 2 min - 5
Final processing: Secure the lid on the food processor and process all ingredients together on high speed until they are fully emulsified and blended into a smooth, light green, and creamy vinaigrette. Continue processing until no large pieces of herbs or garlic remain.
⏱️ 2 min - 6
Seasoning: Carefully transfer the finished vinaigrette to a bowl or a jar. Season with salt and freshly ground black pepper to taste. Stir well with a spoon to fully incorporate the seasonings. Taste and adjust seasoning if necessary.
⏱️ 1 min