Best Alexias Lemony Vinaigrette Recipes
ALEXIA'S LEMONY VINAIGRETTE
Lemony dressing to serve over greens or as a finishing sauce. Especially great with fresh spinach leaves and freshly sliced avocado.
Provided by Alexia Patramanis
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 3 g, Fat 9 g, Fiber 0.1 g, SaturatedFat 1.2 g, Sodium 87.8 mg, Sugar 2.3 g
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
LEMON GOOP AND VINAIGRETTE
The first time I made this lemon concoction, I called it "goop," and still haven't found a better name. My inspiration was an offbeat lemon jam I'd had in a Paris bistro. The jam, which I think was served with mackerel, was thick, velvety, salty, tangy, only a bit sweet and made with salt-cured preserved lemons. Haunted by the flavor and not patient enough to wait a month for lemons to cure, I cooked ordinary lemons, some with their peel, in a sugar-and-salt syrup, then blended them into a kind of marmalade, the goop. It's excellent swiped over cooked fish, seafood, chicken or vegetables. The syrup, fragrant and full flavored, is terrific in marinades and great mixed with a little goop, sherry and cider vinegars, honey and oil to make a vinaigrette for beans, grains and hearty salads. I guess that goop is technically a condiment, but I call it a transformer. It's that good.
Provided by Dorie Greenspan
Categories condiments, salads and dressings
Time 2h
Yield 2/3 cup goop, 3/4 cup syrup and 1 scant cup vinaigrette
Number Of Ingredients 10
Steps:
- Make the goop and syrup: Remove the zest from 3 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
- You use the segments from all 6 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
- Add the sugar, sea salt and 2 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
- Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 1 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that's thick enough to form a ribbon when dropped from a spoon.
- Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails.
- Make the vinaigrette: Whisk all the ingredients together in a small bowl or shake in a jar. The goop, syrup and vinaigrette will keep for several weeks in the refrigerator.
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Alexia’s Lemony Vinaigrette Recipes: A Zesty Twist to Your Meals
Do you want to add a zesty twist to your salads or grilled dishes? Look no further than Alexia’s lemony vinaigrette recipes. These recipes combine the tanginess of lemon with the brightness of herbs and the richness of olive oil to create a delicious dressing that is simple to make but adds a burst of flavor to any dish.The Benefits of Making Your Own Lemon Vinaigrette
Making your own lemon vinaigrette has several benefits over buying pre-made dressings. Firstly, you have complete control over the ingredients so you can customize it to your preferences or dietary needs. Secondly, homemade dressings are often healthier as they don't contain preservatives, artificial additives or excess sugar. Finally, making a lemon vinaigrette is quick and easy, requiring only a handful of ingredients and a few minutes of preparation time.What Ingredients Are In Alexia’s Lemony Vinaigrette Recipes?
Alexia’s lemony vinaigrette recipes only require simple and fresh ingredients that you can find in any grocery store. The core ingredients are: - Lemon Juice – Freshly squeezed lemon juice adds the tangy and tart flavor that is essential to a lemon vinaigrette. - Olive Oil – High-quality olive oil provides richness and depth to the dressing. It also helps to balance the acidity of the lemon juice and to bind the ingredients together. - Garlic – Freshly minced garlic adds a pungent and earthy taste to the vinaigrette that complements the lemon and herbs. - Dijon Mustard – A small amount of Dijon mustard emulsifies the dressing and gives it a creamy consistency. It also adds a subtle tang and peppery flavor. - Honey – A touch of honey adds sweetness and helps to round out the sharpness of the lemon juice and garlic. You can substitute the honey with maple syrup or agave if you prefer. - Herbs – Herbs such as parsley, thyme, or basil add a bright and fresh dimension to the vinaigrette. You can use one or a combination of herbs, depending on your preference.How to Make Alexia’s Lemony Vinaigrette Recipes?
Making your own lemon vinaigrette is easy and requires only a few steps. Here’s a generic recipe that you can adapt to your liking. Ingredients: - 1/4 cup lemon juice, freshly squeezed - 1/2 cup olive oil - 1 garlic clove, minced - 1 tsp Dijon mustard - 1 tsp honey - 1/4 cup fresh herbs, chopped - Salt and pepper to taste Instructions: 1. In a small mixing bowl, whisk together the lemon juice, garlic, Dijon mustard, and honey until well combined. 2. Slowly pour in the olive oil while whisking at the same time, until the mixture emulsifies and becomes thick and smooth. 3. Add the chopped herbs, salt, and pepper, and give the vinaigrette a final whisk. 4. Taste and adjust the seasoning as needed. You can add more lemon juice or honey if you prefer a more acidic or sweeter vinaigrette.How to Use Alexia’s Lemony Vinaigrette?
Alexia’s lemony vinaigrette is a versatile dressing that can be used in a variety of ways. Here are some ideas to get you started: - Salad Dressing – Drizzle the vinaigrette over your favorite leafy greens, vegetables, or fruit for a zesty and refreshing salad. You can also add some protein such as grilled chicken or shrimp for a more substantial meal. - Marinade – Use the vinaigrette as a marinade for chicken, fish, or tofu. The acid in the lemon juice helps to tenderize the meat or vegetables and infuse them with flavor. - Sauce – Toss pasta, grains, or roasted vegetables in the lemony vinaigrette for a flavorful sauce. You can also use it as a dipping sauce for bread or crudité. - Condiment – Spread the vinaigrette on sandwiches, burgers, or wraps for an extra boost of flavor. It works particularly well with grilled vegetables, cheese, or hummus.In Conclusion
Alexia’s lemony vinaigrette recipes are an easy and delicious way to elevate your meals. With only a handful of ingredients and a few minutes of preparation, you can create a tangy, zesty, and versatile dressing that adds a burst of flavor to salads, grilled dishes, or sandwiches. Feel free to experiment with different herbs or ingredients to make the vinaigrette your own.
Alexia's lemony vinaigrette is a classic dressing that can be used for a variety of salads or as a marinade for meats or vegetables. Its refreshing, tangy flavor comes from the combination of acid, oil, and herbs. Whether you are a seasoned cook or a beginner, these valuable tips will help you create the perfect lemony vinaigrette.