This vibrant vinaigrette combines the sharp acidity of lemon juice and red wine vinegar with the earthy richness of olive oil. The addition of Dijon mustard not only adds a subtle tang but also acts as an emulsifier, creating a smooth, cohesive texture. Crushed garlic provides a pungent aroma that mellows slightly upon resting, while coarse salt and freshly ground pepper enhance the overall flavor profile. Ideal for marinating chicken, fish, or vegetables before grilling, or simply drizzled over a fresh green salad. It’s a versatile, pantry-staple recipe that adds immediate depth and brightness to any dish.
Vinaigrette Marinade
Description
This vibrant vinaigrette combines the sharp acidity of lemon juice and red wine vinegar with the earthy richness of olive oil. The addition of Dijon mustard not only adds a subtle tang but also acts as an emulsifier, creating a smooth, cohesive texture. Crushed garlic provides a pungent aroma that mellows slightly upon resting, while coarse salt and freshly ground pepper enhance the overall flavor profile. Ideal for marinating chicken, fish, or vegetables before grilling, or simply drizzled over a fresh green salad. It&# 226;ÂÂs a versatile, pantry-staple recipe that adds immediate depth and brightness to any dish.Ingredients
Directions
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In a small bowl, combine the crushed garlic clove and coarse salt.
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Mash the garlic and salt together using the back of a spoon until a rough paste forms.
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Stir in the Dijon mustard and lemon juice until well combined.
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Whisk in the olive oil, red wine vinegar, and freshly ground pepper until the mixture is emulsified and smooth.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 164.8kcal
- % Daily Value *
- Total Fat 15.2g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 1227.4mg52%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 0.5g2%
- Sugars 0.3g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store in an airtight container in the refrigerator for up to 1 week. The oil may solidify when cold; let it sit at room temperature for 10-15 minutes and whisk again before use.
For a milder flavor, reduce the amount of garlic or let the marinade rest for 30 minutes before using to allow the flavors to meld.
This vinaigrette can be used as a marinade for chicken, fish, or vegetables. Allow proteins to marinate for at least 15 minutes, or up to 2 hours, for best results.
