Lemon oregano vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot, peeled,diced fine | |
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Fresh oregano, minced |
| 2 | mediums | Lemons, JUICE only |
| ½ | cup | Olive oil |
Directions
In a bowl whisk shallot, mustard, oregano and ½ of lemon juice until combined well.
Add oil slowly while whisking vigorously. Add remaining lemon juice and season with salt and pepper. Add oil, a little at a time, blending after each addition until sauce coats the back of a spoon.
Add additional seasoning to taste if desired.
NOTE: This is delicious drizzled over sliced beefsteak tomatoes and sprinkled with crumbled blue cheese if desired.
From the recipe files of suzy@...
Posted to MM-Recipes Digest V4 #228 by Suzy <suzy@...> on Aug 28, 1997