Lemon Vinaigrette

 

Photography by: Jason Hamilton

 
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  • Prep:
    10 min

Wine:

Dietary:

Serves: 

Season:

Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons sugar
  • sea salt
  • pepper grinder

There is nothing better than a homemade dressing. This one lives in my fridge all the time as I find it indispensable. I use it as a dressing on salads, on steamed vegetables, on virtually any seafood and even dress my chicken with it once I take it off the barbecue. It will last about a week so don’t bother making too much if you don’t plan on using it.

February 23, 2011, By Paul Hegeman

Method

  1. Place the lemon juice, mustard and sugar into a large mixing bowl.
  2. Using a large whisk, slowly pour in the olive oil as you whisk.
  3. Whisk until slightly thick and emulsified.
  4. Season to taste with sea salt and cracked black pepper.
  5. Depending on the sourness of your lemon juice and the sweetness of your olive oil you may wish to add more oil or more sugar.

Lemon Vinaigrette / / Paul Hegeman 294