Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!
This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix.
| Prep Time | 8 minutes |
| Servings |
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Ingredients
- 3 tbsp lemon juice fresh squeezed
- 1/4 cup water filtered or spring
- 1/2 cup olive oil or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt natural
- 1/2 tsp herbs de provence
- 1/2 tsp dried cilantro
- 1/2 tsp dried parsley
Ingredients
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Instructions
- Put all ingredients except the olive oil in a jar with a tight fitting lid (I use an old Good Seasons cruet). Shake well several times over the course of 20-30 minutes to dissolve the granules.
- Add the oil and shake well again. It will separate again, so give it a good shake every time you pour.
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