I made the recipe but i also added 1/4 teaspoon miss dash garlic herb blend to the recipe because it sounded so good.

Are there bits of garlic? If so, it might be necessary to blend longer. I recommend mincing your garlic. Check to see if the blade is sticking up out of the dressing. If it is not fully submerged, you won’t ever get the garlic to blend fully. Next time, double the recipe for your blender.

This sauce is heavenly! Luscious and yet light! Had over chicken and rice but was also great over the green beans. Pinned for later too!

Yes, this is an emulsion, so the olive oil will become slightly more bitter. If you are really averse to bitter tastes, simply substitute avocado oil, which is neutral when blended. The bitterness has never bothered anyone I’ve served this to.

It tastes bitter. I was reading that blending olive oil makes it bitter. Maybe blend everything except the olive oil then just manually stir it in after? Idk

You can heat the sauce but I recommend warming it only and not bringing it past a simmer. Some separation will occur.

You can freeze this sauce, but it will separate when you defrost it so you’ll have to emulsify it again by blending in a blender. Let us know how it turns out if you plan on freezing and repurposing.

Yes, generally, you don’t want to heat a citrus sauce because it turns bitter. This would be fabulous tossed onto pasta salad with some added fresh herbs or parmesan cheese. It won’t be a very thick sauce though, more like a vinaigrette. You could use it in a cold pasta salad with added vegetables as you would with an Italian vinaigrette.