Go-To Lemon Vinaigrette Recipe
It’s citrus season! Winter is a great time to put fresh lemons to work. Lemon juice adds bright, slightly sour flavors to dishes and delivers a milder tang than plain vinegar. It perks up water, soda, salads, soups, baked goods, as well as a range of other dishes.
The following Lemon Vinaigrette recipe uses the principle of emulsion, or blending together liquids that are normally un-mixable. Olive oil is slowly drizzled into a vinegar-egg-lemon juice mixture to create a smooth, tasty sauce that is somewhat similar to a butter-free version of hollandaise sauce. Be sure to use high quality organic eggs for the best flavor and nutrition. Serve this vinaigrette as a dipping sauce, salad dressing, or general “perk up” elixir.
Basic Lemon Vinaigrette Recipe
(Recipe adapted from strongertogether.coop)
- 1/4 cup champagne vinegar
- pinch of salt
- 4 egg yolks*
- Zest of 1 lemon
- Juice of 2 lemons
- 1 1/2 cups olive oil
- 1/4 cup water
- Salt to taste
Directions: You can either use a food processor or whip by hand in a large bowl. Add vinegar, salt, egg yolks, lemon zest, and juice together and blend or whip until the yolks have lightened and increased in volume. Slowly stream in oil, while whipping, until all oil is incorporated and the dressing is the consistency of mayonnaise. Slowly stream in the water, which will lighten the color and thin the dressing to a lighter consistency. Season to taste with salt. Serve this multi-purpose dressing as a salad dressing, with fresh, tempura-battered, or steamed vegetables, or as a dip.
* Note: Consuming raw or under cooked eggs may increase your risk of foodborne illness.