The food lab better home cooking through science ( PDFDrive ) 963
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MILDLEMON-ORRED
WINE–OLIVEOIL
VINAIGRETTE
NOTE: Citrus-based vinaigrettes don’t keep as long as
vinegar-based ones do—the citrus juice will begin to
ferment after about a week or so of refrigerationso
maketheminsmallerbatches.Usethisonmildorpeppery
greensoronsimpleblanchedvegetables.
MAKESABOUTẵCUP
4teaspoonslemonjuice(from1lemon)orredwine
vinegar
2teaspoonswater
1teaspoonDijonmustard
1mediumclovegarlic,mincedorgratedonaMicroplane
(about1teaspoon)
1smallshallot,finelyminced
6tablespoonsextra-virginoliveoil
ẳteaspoonkoshersalt
ẳteaspoonfreshlygroundblackpepper
Combinealltheingredientsinasmalljarorsqueezebottle.
Sealitandshakevigorouslyuntilemulsified.Thevinaigrette
will keep in the refrigerator for up to 1 week if made with
lemonjuice,orupto6monthsifmadewithvinegar.Shake
vigorouslybeforeeachuse.
