Malaguena Lemon and Dill Vinaigrette Recipe – Spanish Special
This Malagueña lemon and dill vinaigrette is a fresh and bright Spanish-style dressing featuring tangy lemon juice, aromatic fresh dill, and zesty Dijon mustard, emulsified with extra-virgin olive oil. It’s a simple yet flavorful herb-infused vinaigrette that elevates green salads, seafood, or roasted vegetables with a clean, citrus-forward finish.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Malaguena Lemon and Dill Vinaigrette Ingredients :
- 1 tablespoon of white wine vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of finely chopped fresh dill
- ¼ teaspoon of finely chopped garlic
- A squeeze of lemon juice, to your liking
- 2 tablespoons of extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
How To Make Malaguena Lemon and Dill Vinaigrette :
Combine vinegar and mustard in a small bowl, stirring until smooth. Add dill, garlic, and lemon juice to the vinegar mixture. Gradually whisk in olive oil, pouring slowly and whisking constantly until the dressing achieves a creamy, smooth consistency. Season with salt and pepper to taste.
Recipe Notes:
Emulsification Tip: Whisk vinegar and mustard first before slowly drizzling in olive oil to create a smooth, creamy emulsion.
Herb Balance: Fresh dill adds bright herbal notes—use more for bold flavor, less for a subtle hint.
Acid Adjustment: Start with the lemon juice and white wine vinegar; adjust acidity to taste for the perfect tang.
Garlic Flair: A small amount of finely chopped garlic adds depth—mince thoroughly to avoid overpowering the dressing.
Serving Ideas: Drizzle over mixed greens, grilled fish, or steamed vegetables. Can also double as a marinade or drizzle for grain bowls.
