|½ cup||Fresh lemon juice|
|1 teaspoon||Grated lemon zest|
|2 tablespoons||White wine vinegar|
|1 tablespoon||Minced shallots|
|2 tablespoons||Minced fresh tarragon|
|2 teaspoons||Honey; or to taste|
|½ cup||Olive oil|
|(or 1/2 cup defatted chicken stock)|
|Kosher salt; to taste|
|Freshly-ground white pepper; to taste|
In either the bowl of a food processor or a mixing bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times in a food processor. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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