Lemon Oil Vinaigrette
Sauces and Marinades • World
Description
This vinaigrette can be used to dress any salad, and the oil can be served separately with fish dishes.
Ingredients
- Vegetable Oil 15 fl oz
- Thyme 10 sprigs
- Citrus Zest Mix 2 pieces
- Meyer Lemon Juice 0 fl oz
- Ocean salt 0 oz
- Lemongrass 1 stalk
- Dijon Mustard 0 oz
- Ground Black Pepper 0 oz
- Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
For the lemon oil, place a small saucepan over very low heat and combine the canola oil, lemon zest, thyme sprigs, and chopped lemongrass. Cook uncovered until fragrant, about 1 hour. Do not let the oil boil. Remove from heat and let cool to room temperature. Strain the oil through a sieve and transfer to a container. Chill in the refrigerator for 1 hour.
Step 2
For the vinaigrette, in a small bowl, combine the lemon juice, mustard, salt, and pepper. Whisking, slowly drizzle in 60 ml of the lemon oil and then the olive oil.
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