Sunday, January 4, 2009

Lemon-Shallot Vinaigrette

Food & Wine

  • 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
  • 2 tablespoons minced shallots
  • 1 1/4 teaspoons Dijon mustard
  • 1 1/4 teaspoons white wine vinegar
  • 1 small garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper

  1. In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.

Recipe Notes: This vinaigrette is also great drizzled over grilled fish, chicken or vegetables.

Notes: I will be making this again and again. I can't wait to try it with cooked veggies, chicken or fish.

Tim's Rating: 9.5/10
Liz's Rating: 10/10
Brother-in-law Chris: "This tastes like it came from a restaurant!"


WeezerMonkey said...

Clearly, brother-in-law's score is also a 10!

n.o.e said...

Welcome to TWD, Liz! This vinaigrette looks delicious, will be bookmarking it! Also the mac n cheese sounds like a great recipe. I have one that I've worked out over the years - it's actually not too different from this one. There's nothing like it for a winter's dinner, and almost everyone loves mac n cheese. Your dinner menu was great.

Kristina R. said...

I can't wait to try this. I am always looking for something new to use on the fish and chicken we eat.

Joelen said...

This vinaigrette looks amazing and I can see myself using it quite a bit in other recipes or as a marinade!

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Lindsay said...

Liz - this was delicious - very flavorful. I will be making it this week! said...

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