Description
Bright, zesty lemon-herb sauce made with fresh lemon, fragrant herbs, and extra-virgin olive oil, perfect as a drizzle, dressing, or marinade.
Ingredients
- Olive Oil: 1/2 cup
- Fresh Lemon Juice: 1/4 cup (about 1-2 lemons)
- Lemon Zest: 1 teaspoon
- Fresh Parsley, finely chopped: 1/4 cup
- Fresh Dill, finely chopped: 2 tablespoons
- Fresh Chives, finely chopped: 2 tablespoons
- Garlic, minced: 1 clove
- Salt: 1/2 teaspoon
- Black Pepper, freshly ground: 1/4 teaspoon
Instructions
- Preheat Your Equipment: Gather a mixing bowl, whisk, sharp knife, citrus juicer, and zester.
- Combine Ingredients: In the mixing bowl whisk together the olive oil, fresh lemon juice, and lemon zest until smooth.
- Prepare Your Cooking Vessel: Use the same mixing bowl as your vessel since this is a no-cook sauce, ensuring it is clean and dry.
- Assemble the Dish: Add the finely chopped parsley, dill, chives, and minced garlic to the lemon and oil mixture.
- Cook to Perfection: Whisk vigorously to emulsify the oil and lemon, letting the herbs infuse for a minute or two.
- Finishing Touches: Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve and Enjoy: Drizzle over proteins, vegetables, or grains, or store in an airtight jar in the refrigerator for up to 4 days.
Notes
- Use freshly squeezed lemon juice for the brightest flavor.
- Chop herbs finely so they integrate well into the sauce.
- If the oil solidifies in the fridge, let it sit at room temperature and whisk before using.
- For a creamy variation, stir in a spoonful of Greek yogurt or tahini just before serving.
Nutrition
- Serving Size: About 1.5 tablespoons (approx 20 g)
- Calories: 140
- Sugar: 0.3 g
- Sodium: 190 mg
- Fat: 18.7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 16.2 g
- Trans Fat: 0 g
- Carbohydrates: 0.5 g
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: lemon herb sauce, lemon dressing, herb sauce, vegan sauce, Mediterranean sauce, marinade, lemon vinaigrette