Elizabeth’s Lemon Vinaigrette

This is a really easy recipe.  Just whisk it together and enjoy.

First, squeeze the juice of 1 lemon into a medium bowl.

Add a shake of Herbes de Provence, a few grinds of salt and pepper, about 2 Tbls. water and about a 1/2 teaspoon of sugar.

Whisk to blend, then add about 1 Tablespoon Dijon mustard (a healthy squirt) and whisk again.

Keeping that whisk going, dribble in olive oil until it starts to thicken, then add some more.  I probably use about 1/3 to 1/2 cup in total.  Don’t measure–just concentrate on it going from watery looking to slightly thicker as it emulsifies.  That’s your lemon vinaigrette.

2 thoughts on “Elizabeth’s Lemon Vinaigrette

  1. You can just open your spice cupboard and toss in small amounts of rosemary, oregano, basil, a bit of sage and some thyme. That will do in a pinch. They also sell jars of this in the grocery store, and I can give you some if you want (I brought extra back from France).

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