Homemade vinaigrette and marinades are absolutely the best. Once you start making and using them, you will never go bak to store bought. This recipe is very versatile; I love using it as a marinade for fish and chicken. Whenever I use it as a salad dressing I just pop in some sugar (but not absolutely necessary). I hope you will try this versatile recipe and enjoy it as much as we do. Happy Cooking!
Try this fish recipe using the marinade: Roasted Red Snapper | With Figs, Tomatoes, Onions and Goat Cheese.
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Lemon Vinaigrette | Marinade
This is an easy vinaigrette recipe that is great for marinating fish or chicken and is also a perfect salad dressing.
- 1/4 cup lemon juice freshly squeezed. About 2 lemons
- 2 teaspoons fresh oregano leaves finely chopped
- 1 teaspoon garlic crushed or finely minced. About 2 to 3 cloves depending on size.
- 1/2 tablespoon mustard (lI use Grey Poupon)
- 3/4 cup extra virgin olive oil
- 1/4 teaspoon sea salt or kosher. Adjust for your diet.
- 1/4 teaspoon freshly ground black pepper
- OPTIONAL: Use 1/2 to 1 teaspoon granulated sugar if using as a salad dressing.
Place the first 5 ingredients in a 2-cup measuring cup.
Use a whisk or fork to combine.
Pour in the extra virgin olive oil. Whisk thoroughly until vinaigrette is emulsified (creamy looking).
Season with the salt and fresh ground black pepper. Whisk.
Note: If using vinaigrette as a salad dressing add 1/2 to 1 teaspoon granulated sugar. When using this recipe as a marinade for fish or chicken, no need to add the sugar.
The vinaigrette marinade is ready to use. Can be stored up to one week in the refrigerator. Bring to room temperature before using. Enjoy
Nutrition facts are based on using 2 tablespoons and will vary depending how much of it is used.
Use a few tablespoons of this vinaigrette in this amazing Roasted Red Snapper | With Figs, Tomatoes, Onions and Goat Cheese.