lemon-tarragon vinaigrette
- Categories
- Ckright2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 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@...
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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