LEMON EMULSION

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lemon Emulsion image

Categories     Lemon

Number Of Ingredients 5

1/2 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 cup extra-virgin olive oil
2 teaspoons dried oregano
1 Coarse salt and freshly ground black pepper

Steps:

  • Place lemon juice and mustard in a medium bowl. Using a small blender, blend until combined. With the blender running, slowly add olive oil. Add oregano and blend just to combine. Season with salt and pepper.

*** Explore more Lemon Emulsion Recipes »

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Grilled Chile-Lime Chicken_image Grilled Chile Lime Chicken

Sweet Corn Cakes_image Sweet Corn Cakes

Lemon Cheesecake Mousse_image Lemon Cheesecake Mousse

Roast Pork With Piri Piri_image Roast Pork With Piri Piri

BONNIE'S SALISBURY STEAK_image BONNIE'S SALISBURY STEAK

Black Bass with Hon-Shimeji Mushrooms, Razor Clams, and Tomato-Garlic Marinade_image Black Bass with Hon Shimeji Mushrooms, Razor Clams, and Tomato Garlic Marinade

Truffle Deviled Eggs_image Truffle Deviled Eggs

The Original Veggie-Burger: Falafel_image The Original Veggie Burger: Falafel

Cashew Chicken for Two_image Cashew Chicken for Two

Sausage Wonton Stars_image Sausage Wonton Stars

Chimichurri_image Chimichurri

Red Grapes and Shrimp Salad_image Red Grapes and Shrimp Salad

FLAN PR_image FLAN PR

Dunkley's Famous Macaroni Salad_image Dunkley's Famous Macaroni Salad

Hungarian Noodles with Sausage_image Hungarian Noodles with Sausage

Wet and Slippery_image Wet and Slippery

Ginger Sesame Dressing_image Ginger Sesame Dressing

Hot Crab Dip (America's Test Kitchen)_image Hot Crab Dip (America's Test Kitchen)

Raspberry Chicken for the Pressure Cooker_image Raspberry Chicken for the Pressure Cooker