Quick Lemon-Herb Drizzle Recipe – Olive Oil & Garlic Dressing

Last Updated on 2 months by Neha Deshmukh

Quick Lemon-Herb Drizzle Recipe – Olive Oil & Garlic Dressing

Introduction

Honestly, sometimes the simplest things are the best, right? This quick lemon-herb drizzle is exactly that. I first whipped this up when I was craving something bright and fresh to liven up a simple grilled fish, and it’s been a go-to ever since. It takes just minutes to make, and it adds a burst of flavour to practically anything. Get ready to ditch those store-bought dressings – this one is so much better!

Why You’ll Love This Recipe

This isn’t just another dressing; it’s a flavour shortcut! It’s incredibly versatile, super quick to prepare (seriously, 5 minutes!), and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to elevate everyday meals. Whether you’re drizzling it over a salad, marinating chicken, or finishing a roasted vegetable dish, this drizzle will become your new best friend.

Ingredients

Here’s what you’ll need:

• 1 tbsp hot water
• 2 tbsp olive oil
• 1 lemon (for the juice)
• ½ tsp dried oregano
• ½ tsp dried parsley (optional)
• ¼ tsp salt
• 1 garlic clove
• Dash of black pepper

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Olive Oil: Seriously, use the good stuff here if you can! A good quality extra virgin olive oil will give you the best flavour. It doesn’t have to be the most expensive, but something you enjoy the taste of on its own.
• Fresh vs. Dried Herbs: I usually use dried oregano and parsley because that’s what I keep on hand, but if you have fresh, even better! Use about 1 tablespoon of chopped fresh herbs in place of the ½ teaspoon of dried.
• Lemon Varieties: Different lemons have different levels of acidity. I love using lemons from the Konkan coast when I can get my hands on them – they have a beautiful floral aroma. But any lemon will work beautifully!

Step-By-Step Instructions

Alright, let’s get drizzling! It’s so easy, you won’t believe it.

1. First, in a small bowl, whisk together the hot water and olive oil. Keep whisking until they’re nicely emulsified – meaning they come together and look creamy. This is where the magic starts!
2. Now, add the juice of one lemon, the dried oregano, parsley (if you’re using it), salt, minced garlic, and a dash of black pepper.
3. Give everything a good whisk until it’s all smooth and combined. Taste and adjust the seasoning if needed – maybe a little more salt, or a squeeze more lemon?

Expert Tips

A few little things I’ve learned over the years…

• Emulsification is Key: Hot water helps the oil and lemon juice combine properly. Don’t skip it!
• Mince the Garlic Finely: You want the garlic flavour to be evenly distributed, not in big chunks.
• Taste as You Go: Everyone’s palate is different, so don’t be afraid to adjust the seasoning to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: If you like a little heat, add a pinch of red pepper flakes or a tiny bit of finely chopped green chilli. My friend, Priya, always adds a little chilli – she says it wakes up the flavours!
• Herb Variations: Dill, basil, or thyme would all be delicious in this drizzle. I’ve even used a mix of all three!
• Garlic Infusion: For a milder garlic flavour, try infusing the olive oil with garlic beforehand. Gently heat the oil with crushed garlic cloves for about 10 minutes, then strain before using.

Serving Suggestions

Okay, this is where the fun begins! This drizzle is amazing on…

• Grilled fish or chicken
• Roasted vegetables (especially potatoes and broccoli!)
• Salads (a simple green salad or a more elaborate one)
• As a marinade for meats
• Drizzled over paneer tikka

Storage Instructions

This drizzle is best served immediately, but if you have leftovers, you can store it in an airtight container in the refrigerator for up to 2 days. The oil may solidify, so just let it come to room temperature and whisk it again before using.

FAQs

Got questions? I’ve got answers!

• Is this dressing best served immediately? Yes, it really is! The flavours are brightest when it’s freshly made.
• Can I use other types of oil? You can, but olive oil really is the star here. Avocado oil or sunflower oil would be okay in a pinch.
• What’s the best way to mince the garlic? A garlic press is the easiest way, but you can also finely chop it with a knife.
• Can I make this ahead of time? You can, but the flavour will be best if made just before serving.
• What dishes pair best with this drizzle? Honestly, so many! Think anything that needs a little brightness and zing. Indian dishes like tandoori chicken or grilled fish work wonderfully.