American · sauce
Make-Ahead Lemon-Garlic-Chive Vinaigrette
Video by America's Test Kitchen on YouTube · Open on YouTube
- Keto (2.1 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: Egg. Check labels on stock, sauces and spice mixes.
Most of the fat comes from olive oil and is unsaturated, and a 2-tbsp portion has under 2 g of sugar and about 2 g of net carbs; the spoonful of mayonnaise keeps it emulsified for a week without extra thickeners.
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Ingredients 10
Method
Tap a time to watch that step in the video.
- Finely grate the zest from about 2 washed lemons, taking only the yellow part, then juice them. 0:19
- In a jar with a tight lid, stir the mayonnaise, molasses, Dijon, lemon zest, chives, grated garlic and salt with a fork until smooth and no lumps of mustard or molasses remain. 1:00
- Add the lemon juice, close the jar and shake for about 10 seconds. 2:33
- Add the oil in three lots (¼ cup olive oil, the rest of the olive oil, then the vegetable oil), shaking hard after each, until glossy and lightly thickened with no pools of oil. 4:12
- Keep in the fridge for up to a week and shake briefly before using.
Tip. Makes about 1¼ cups (ATK calls it 1 cup, 16 servings of 1 tbsp). Also good on steamed cauliflower or green beans. Light mayonnaise works too, and toasted hazelnut or walnut oil can replace the olive oil.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 10
Where the energy comes from one serve
- Net carbs 5%
- Protein 0%
- Fat 95%
Fits keto: 2.1 g net carbs a serve, with 95% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High42%
0.7 g a serve, mostly from vegetable oil (73%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin E Source17%
2.6 mg a serve, mostly from extra-virgin olive oil (61%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K Source11%
13 µg a serve, mostly from extra-virgin olive oil (50%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Show the other 12
Vitamin C3%
3.1 mg a serve, mostly from lemon juice (76%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Selenium2%
0.9 µg a serve, mostly from dijon mustard (53%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Potassium1%
40 mg a serve, mostly from mild molasses (73%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium1%
7 mg a serve, mostly from mild molasses (59%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron1%
0.2 mg a serve, mostly from mild molasses (47%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium1%
6.2 mg a serve, mostly from mild molasses (79%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin B61%
0 mg a serve, mostly from mild molasses (61%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Zinc0%
0 mg a serve, mostly from dijon mustard (32%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A0%
0.9 µg a serve, mostly from fresh chives (47%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0 µg a serve, mostly from mayonnaise (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Folate0%
1.7 µg a serve, mostly from lemon juice (72%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B120%
0 µg a serve, mostly from mayonnaise (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by America's Test Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.