Name: Lemon Vinaigrette
Yield: Makes 3/4 cup
Ingredients: 1/4 cup fresh lemon juice; 1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest; 1/2 cup extra virgin olive oil, preferably Tuscan

Why it works: Lemon and olive are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Vinaigrette

Makes 3/4 cup

Ingredients

1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

131Calories

0 gProtein

14 gFat

4 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Lemon	juice of 1 lemon (48ml)	12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Lemon + olivetop 7% of all pairs

Smell alikemoderate

Cooked together11,922 recipes

Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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