Lemon-tarragon vinaigrette

1 servings

Ingredients

Quantity Ingredient
½ cup Fresh lemon juice
1 teaspoon Grated lemon zest
2 tablespoons White wine vinegar
1 tablespoon Minced shallots
2 tablespoons Minced fresh tarragon
2 teaspoons Honey; or to taste
½ cup Olive oil
(or 1/2 cup defatted chicken stock)
Kosher salt; to taste
Freshly-ground white pepper; to taste

Directions

In either the bowl of a food processor or a mixing bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times in a food processor. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-04-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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