Balsamic Herb Vinaigrette
By Emma
Certified Culinary Professional
•
Recipe tested & approved
An herbaceous balsamic vinaigrette with replaced garlic and olive oil quantities altered. Uses lemon juice instead of balsamic vinegar for a tangy twist, with honey added. Quick prep around three minutes. Serves four. Oil reduced to a quarter cup, vinegar swapped for lemon juice, honey replaces garlic flavor. Salt, pepper, fresh oregano included. Tosses with greens and mesclun.
Prep:
3 min
Cook:
0 min
Total:
3 min
Servings:
4 servings
#vinaigrette
#salad dressing
#lemon juice
#herbs
#olive oil
#quick prep
#healthy dressing
Quick whip-ups for salads. Vinegar hit swapped; lemon sharpness instead of aged balsamic. Honey sweetness softens tang. Olive oil halved, brightness stays. Herbs add punch—oregano today, basil another time. Garlic drops out, replaced with sweet herb flair. Salt and pepper balance, simple yet effective. Four servings or thereabout. Not a classic balsamic vinaigrette anymore but fresh and lively. Blending sharp meets sweet meets green. All in three minutes tops. Toss with faint bitter greens or peppery mesclun. Easy, versatile, and no fuss. Toss, drizzle, bite.
Ingredients
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) fresh lemon juice
- 1 tsp honey
- 1 tsp fresh oregano, finely chopped
- Salt, to taste
- Ground black pepper, to taste
About the ingredients
Oil quantity trimmed to 60 ml to reduce heaviness, keeping the dressing light. Lemon juice takes the place of balsamic vinegar for a sharper acidity and brighter taste. Honey introduced replaces the pungent garlic flavor, bringing gentle sweetness to balance the lemon’s tartness. Fresh oregano introduces aromatic complexity in lieu of garlic’s bite. Salt and pepper remain essential to round the flavor, adjustable to preferences. Use fresh lemon juice, not bottled, for clarity and purity. Olive oil must be decent quality—fruity or mild to blend smoothly. Herbs can be changed depending on availability—thyme or tarragon work well too. No egg or dairy here, vegan and allergen-friendly.
Method
- In a small bowl, whisk lemon juice and honey until honey dissolves.
- Add chopped oregano, salt, and pepper; mix.
- Gradually drizzle olive oil while whisking vigorously until emulsified.
- Taste and adjust salt or pepper.
- Serve immediately with mixed salad greens or chill up to one hour.
Cooking tips
Step one: blend lemon juice with honey, easing dissolved sweetness into sharp citrus. Step two: fold in the fresh oregano finely minced, sprinkle salt and a fair grind of pepper. Step three: drizzle olive oil bit by bit, whisking to create a thickening emulsification—don’t rush. Final step: taste, tweak seasoning, maybe a pinch more salt or pepper if bold. Serve freshly made for best texture or chill briefly. Avoid long storage; oil might separate or herbs dull. No heat cooking required. Ideal for quick salad assembly or as a marinade base. Keep whisk handy. Simple gear; a bowl and a small whisk suffice.
Chef's notes
- 💡 Lemon juice always fresh. Bottled juice dulls sharpness. Honey dissolves better in lemon first. Use fine chop on oregano. Coarse leaves won’t blend or release aroma well. Whisk olive oil slowly. Emulsify it, not dump. Speed messes emulsification. Drizzle then whisk. Cold oil thickens texture less, room temp oil better for mixing. Salt and pepper last after mixing oil. Let flavors marry few mins if possible. Not long. Herbs can change with same effect—thyme or tarragon work good. Avoid garlic substitute with powder herbs. Fresh best.
- 💡 Use a small bowl for better control over whisking. Bigger vessels scatter oil too fast – emulsions break. Whisk vigorously but pause between drizzles. Adding oil fast breaks mixture. Taste midway, salt is key but skip over-salting early—harmony forms after oil. Ground pepper fresh grind preferred. Powder fade fast. If dressing splits, whisk more or add lemon slowly to fix. Chill only briefly to keep oil solid from separating. Avoid plastics storing dressing for long times—oil picks up unwanted smells.
- 💡 Honey replaces garlic bite here. Sweet balances acid directly. If too sweet, add few drops water or dash more lemon. Oregano choice impacts profile. Fresh strongly green, dry more assertive but dusty flavor. Tear or chop oregano, don’t bruise or mash leaves which cause bitter notes. Tracking olive oil quality crucial - mild fruity or mellow. Bitter or grassy oils overwhelm lemon. Serve with bitter greens like arugula or peppery mesclun for contrast. Rest dressing a bit helps meld but best fresh. Refrigerate max one hour, herbs breakdown.
- 💡 Prep time three minutes counting whisk. No heat required; keeps bright lemon taste pure. Olive oil quantity reduced to keep dressing light. Not too oily on salad—that’s the point. Salt and pepper can be adjusted after salad tossed too. Avoid over mixing herb pieces after dressing applied; leaves can bruise and darken salad. Make ahead only if draining greens reliably after chilling dressing. Otherwise blends get separate textures. Use small whisk or fork if no balloon whisk. Chilled lemon may mute flavor slightly — room temp lemon and oil better.
- 💡 Use fresh lemon juice always; clarity and purity matter here. Bottled lemon juice adds harsh or metallic notes. Oregano flexibility opens different profiles—basil swaps nicely for sweeter touch, thyme for earthiness. Honey weight light; adjust if local honey denser or floral overlap undesired. Salt to taste but keep subtle—too salty dulls lemon snap. Pepper adds texture more than heat; grind coarse or fine depending on preference. Ideal for quick meals, marinade bases, or drizzle finishing touch on grilled vegetables.
Common questions
Can I use bottled lemon juice?
Not recommended. Bottled often lacks brightness. Metallic or bitter undertones appear. Fresh lemon juice stays clearer and sharper. If no fresh, grab best quality bottled but taste first. Adjust honey more to balance if bottled juice too harsh.
How to fix dressing that separates?
Whisk vigorously. Add lemon juice slowly while whisking. If still split, add a small spoon of water or another teaspoon honey to rebind. Temperature matters too—room temp oil and bowl help emulsify better. If oil too cold thickens, warm slightly then whisk.
Can I substitute oregano for other herbs?
Yes. Basil works smooth for sweeter notes. Thyme adds earthier aroma. Tarragon gives mild anise edge. Adjust quantity to taste—some herbs stronger. Fresh herbs better than dried for brightness, though dried can be used sparingly if needed.
How long can I store vinaigrette?
Up to one hour chilled recommended. Longer storage leads to oil separation and flavor fading. Refrigerate in sealed container but expect herbs darkening and texture changing. Not good for make-ahead beyond few hrs. Stir before serving if stored briefly.
