Lemon-Herb Vinaigrette

From Cook's Country | August/September 2012

Why this recipe works:

For a simple vinaigrette, we wanted to skip the step of slowly whisking in oil to make an emulsification. A lidded jar lets us shake all the ingredients until blended, and mayonnaise and honey provide emulsifying power to keep the dressing smooth. Soaking shallots in an acidic ingredient for a… read more

For a simple vinaigrette, we wanted to skip the step of slowly whisking in oil to make an emulsification. A lidded jar lets us shake all the ingredients until blended, and mayonnaise and honey provide emulsifying power to keep the dressing smooth. Soaking shallots in an acidic ingredient for a few minutes tames their oniony bite. A few fresh add-ins, along with good old salt and pepper, and this vinaigrette is easy, tasty, and versatile.

 

less

Makes ¼ cup; enough for 8 to 10 cups greens

The vinaigrette will keep for three days in the refrigerator. Shake well before using.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection