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APR 2010 – Basic and Lemon Vinaigrette

by

recipeofthemonth

INGREDIENTS:

1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon honey
1 small shallot, minced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified. Season with the salt and pepper.

Real Simple, 2005

LEMON VINAIGRETTE - April 2010

INGREDIENTS:

1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel

INSTRUCTIONS:

Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)