Lemon Vinaigrette
Lemon Vinaigrette
Lemon Vinaigrette
Lemon Blossom Vinaigrette



Lemon Vinaigrette:

1 teaspoon Dijon mustard
1/4 cup Fresh lemon juice
1/2 cup Extra virgin olive oil
1/2 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
1/2 cup water
1/3 cup fresh lemon juice
1 Tablespoon sugar
1 Tablespoon minced fresh parsley
1 Tablespoon vegetable oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 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
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 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
1/4 cup Water
1/4 cup Virgin Olive Oil

In a jar combine all ingredients and shake well. Refrigerate. Great over
salads or pasta.


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