LEMON VINAIGRETTE TO MAKE 3/4 CUP

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Lemon Vinaigrette to Make 3/4 Cup image

Provided by Martha Stewart

Categories     Spring Recipes

Yield Makes 3/4 cup

Number Of Ingredients 7

Juice of 1/2 lemon
1 tablespoon white-wine vinegar
2 tablespoons Dijon mustard
Pinch of sugar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
6 to 8 sprigs tarragon, leaves picked and finely chopped (stems reserved for bouquet garni for poaching the chicken)

Steps:

  • Combine lemon juice, vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in olive oil until mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and serve.

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