Garlic Lemon Juice Vinaigrette

Name: Garlic Lemon Juice Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1 tbsp whole-grain Dijon mustard (15 ml) Grain Mustard; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 2 tbsp white wine vinegar (30 ml) White Wine Vinegar; 1 small garlic clove, grated Garlic; 1 tsp fresh lemon juice (5 ml) Lemon Juice; 1/3 cup extra-virgin olive oil (80 ml) Olive Oil

Independent adaptation of a publicly published Matt Molina recipe. Not affiliated with, sponsored by, or endorsed by Matt Molina.

DRESSING · EVERYDAY GREEN SALADS

In the published recipe, this is the dressing for mustard vinaigrette.

Molina's whole-grain mustard vinaigrette, a house dressing.

On the jar

GARLIC LEMON

Method: shake
Yield: about ½ cup
Ingredients: 6
Jar batch: 1.9× recipe

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Ratio

OLIVE OIL 80 mlW.WINE VINEGAR 30 mlGRAIN MUSTARD 15 mlDIJON 10 ml

Ingredients

Grain Mustard1 tbsp whole-grain Dijon mustard (15 ml)
Dijon Mustard2 tsp Dijon mustard (10 ml)
White Wine Vinegar2 tbsp white wine vinegar (30 ml)
Garlic1 small garlic clove, grated
Lemon Juice1 tsp fresh lemon juice (5 ml)
Olive Oil1/3 cup extra-virgin olive oil (80 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, W.WINE VINEGAR, GRAIN MUSTARD, DIJON.
Season to finish: GARLIC (2 cloves), LEMON JUICE (about 2 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 3 national awards

Garlic Lemon Juice VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC LEMON
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Matt Molina — published sauce recipes in the PantryFlex catalog. James Beard Best Chef: Pacific 2012 (Osteria Mozza).

Originally published as Frenchie Dressing.

Adapted from a Matt Molina recipe (Matt Molina / LA Times (mustard vinaigrette)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Matt Molina / LA Times (mustard vinaigrette) (published as “Frenchie Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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