Lemon-Oregano Vinaigrette Recipe

Lemon juice: Provides a fresh, tangy flavor that is the base of the vinaigrette.

Extra-virgin olive oil: Adds richness and smoothness to the dressing.

Red wine vinegar: Contributes a subtle depth and balances the acidity.

Oregano: Offers a fragrant, earthy aroma that complements the lemon.

Garlic: Adds a pungent, savory note to the vinaigrette.

Salt: Enhances the overall flavors of the dressing.

Black pepper: Adds a hint of spice and complexity.

When whisking the lemon juice, red wine vinegar, and oregano together, make sure to mince the garlic finely to ensure it distributes evenly throughout the vinaigrette. This will prevent any overpowering bites of garlic and create a more balanced flavor.

• fresh lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a good alternative.

• extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fats, making it a suitable replacement.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a comparable acidity and tanginess, which works well in vinaigrettes.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor, making it a good alternative.

• garlic, minced - Substitute with shallots, minced: Shallots provide a mild onion-garlic flavor that can complement the vinaigrette well.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami, enhancing the overall flavor.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, making it a good alternative.

• To store your lemon-oregano vinaigrette, pour it into an airtight container or a glass jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The vinaigrette can be stored for up to one week, but for the best flavor, try to use it within the first few days.
• Before using the vinaigrette, give it a good shake or stir. The olive oil and lemon juice may separate over time, but a quick mix will bring it back to its original consistency.
• If you notice any changes in smell, color, or texture, it's best to discard the vinaigrette. Freshness is key to maintaining the vibrant flavors of the lemon and oregano.
• For freezing, pour the vinaigrette into ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw just the amount you need.
• When ready to use, thaw the desired number of vinaigrette cubes in the refrigerator or at room temperature. Give it a good stir to recombine any separated ingredients.
• Avoid microwaving the vinaigrette to thaw it, as this can alter the flavor and texture. Instead, let it thaw naturally for the best results.
• If you plan to use the vinaigrette as a marinade for meat or vegetables, you can freeze it directly in a resealable bag with the ingredients. This way, as it thaws, it will marinate and infuse the flavors perfectly.

• Gently bring the lemon-oregano vinaigrette to room temperature by leaving it on the counter for about 30 minutes. This helps the olive oil to liquefy and blend seamlessly with the other ingredients.

• If you're in a rush, place the container of vinaigrette in a bowl of warm water for a few minutes. This will gently warm the dressing without cooking it, preserving the fresh flavors of lemon juice and oregano.

• For a quick fix, microwave the vinaigrette in a microwave-safe container on low power for 10-15 seconds. Stir well to ensure even heating and to re-emulsify the olive oil with the lemon juice and red wine vinegar.

• Shake the vinaigrette vigorously in a sealed jar or whisk it briskly in a bowl to re-emulsify the ingredients. This is especially effective if the olive oil has solidified in the fridge.

• If the vinaigrette has separated, add a small amount of warm water and whisk or shake until the dressing is smooth and well-combined. This can help to re-integrate the garlic, oregano, and other seasonings.

• For a more intense flavor, consider adding a fresh squeeze of lemon juice or a dash of red wine vinegar before serving. This can brighten up the vinaigrette and enhance its zesty profile.

• Mixing bowl: A large bowl to combine and whisk all the ingredients together.

• Whisk: Essential for blending the ingredients smoothly and emulsifying the olive oil into the mixture.

• Measuring cups: Used to measure the exact amounts of lemon juice and olive oil.

• Measuring spoons: Necessary for measuring the red wine vinegar, oregano, salt, and black pepper accurately.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Cutting board: Provides a stable surface for preparing the garlic.

• Chef's knife: Used to mince the garlic clove finely.

• Storage container: An airtight container to store the vinaigrette in the refrigerator if not used immediately.

Prepare ingredients in advance: Mince the garlic and measure out the lemon juice, red wine vinegar, and olive oil ahead of time.

Use a blender: Combine all ingredients in a blender for a quick and emulsified vinaigrette.

Batch make: Double or triple the recipe and store the extra dressing in the refrigerator for up to one week.

Pre-mix dry ingredients: Mix the oregano, salt, and black pepper together in a small container to save time during assembly.