LEMON VINAIGRETTE

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Lemon Vinaigrette image

Provided by Mario Batali

Categories     Sauce     Lemon Juice

Yield Makes 3/4 cup

Number Of Ingredients 3

1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan

Steps:

  • Whisk the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)

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