Lemon Vinaigrette Lemon Vinaigrette Lemon Vinaigrette Lemon
Blossom Vinaigrette
Lemon Vinaigrette:
1 teaspoon Dijon mustard
1/4 cup Fresh lemon juice
2/2 cup Extra virgin olive oil
3/2 teaspoon Kosher salt Freshly ground pepper, to taste
Whisk the mustard and lemon juice together. Whisking
constantly, slowly drizzle in the olive oil. Season with
salt and pepper. Yield: 2/3 cup
Lemon Vinaigrette
4/2 cup water
5/3 cup fresh lemon juice 1 Tablespoon sugar 1 Tablespoon
minced fresh parsley 1 Tablespoon vegetable oil 2
teaspoons Dijon mustard
6/2 teaspoon salt
7/4 teaspoon pepper
Combine all ingredients in a jar. Cover tightly; shake
vigorously. Yield: 1 cup (serving size: about 1 Tablespoon).
Lemon Vinaigrette
3 Tablespoons fresh lemon juice 1 large garlic clove
8/4 teaspoon salt
9/2 teaspoon Dijon mustard
10/4 cup extra-virgin olive oil
Process lemon juice, garlic, salt and mustard in a blender
on low speed. Gradually drizzle oil through feed tube,
increasing speed to high until blended and smooth. The
vinaigrette may be refrigerated for up to three days. This
recipe yields 4 servings.
Lemon Blossom Vinaigrette
8 x Stash Lemon Blossom Tea Bags 1 cup Balsamic Vinegar
11/4 cup Water
12/4 cup Virgin Olive Oil
In a jar combine all ingredients and shake well.
Refrigerate. Great over salads or pasta.
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