Lemony vinaigrette

Ingredients

• ¼ cup olive oil

• 1 - 2 Tbsp lemon juice (fresh is best) - add 1 Tbsp at a time and add more to taste

• 1 tsp Dijon mustard

• ¼ tsp salt (or to taste)

• Black pepper

• Optional: ½ tsp garlic powder or 1 small clove garlic, crushed

• Optional: 1 tsp lemon zest (extra lemony)

Method

1. Add everything to a jar with a lid.

2. Shake well until creamy and combined.

3. Taste and adjust:
   More zing = more lemon
   More “rounded” = a pinch more salt

How to use

• Start with 1 Tbsp per bowl and add more if needed.

Storage

• Fridge up to 7 days. Shake before using.

• If it thickens when cold, let it sit outside the fridge for 5 minutes, then shake again and use.

Optional variations

• Herby: add ½ tsp dried mixed herbs, or dried Italian herb blend, or any favourite herb - crushed fresh rosemary works well.

• Creamy lemon: add 1 Tbsp mayo or Greek yoghurt (separate “creamy dressing” vibe)

If you want, I can also adjust this to a bigger batch (e.g., 1 cup) so you only make it once per week.