Lemon Vinaigrette | Marinade - JulietKitchen.com

Lemon Vinaigrette | Marinade

This is an easy vinaigrette recipe that is great for marinating fish or chicken and is also a perfect salad dressing.

5 from 1 vote

Course: Condiment, Marinade, Salad Dressing

Cuisine: American, Easy

Keyword: Best fish marinade, Best homemade salad dressing, best seasoning for fish, Chicken Marinade, Easy fish marinade, Extra Virgin Olive Oil, Holiday recipes, Homemade Salad Dressing, How to make homemade dressing, How to make salad dressing, Lemon vinaigrette, marinade for fish

Prep Time: 5

Total Time: 5

Servings: Servings

Calories: 73kcal

Author: Yasmin Jackson

Equipment

2 quart measuring cup and small whisk or fork/

Ingredients

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.

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Instructions

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

Notes

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.

Nutrition