Lemon vinaigrette

Yield: 1 servings

Measure Ingredient
1 medium Lemon
¼ cup Balsamic vinegar OR red-wine vinegar
1 teaspoon Dijon mustard
½ teaspoon Salt
¾ teaspoon Freshly-ground black pepper
1 cup Olive oil

PREPARATION: Squeeze ¼ cup lemon juice into a small mixing bowl.

Whisk in vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil. (Can cover and refrigerate for up to 1 week.) Makes 1½ cups [COOKS; Jul/Aug 1988] Posted by Fred Peters.

Submitted By PAT STOCKETT On 10-02-94

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