Simple Lemon Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/3 cup
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon dijon mustard
- freshly ground black pepper to taste
- 1/2 teaspoon finely grated lemon zest
- 3 to 4 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt, or to taste
- Carbohydrate 2 g(1%)
- Fat 18 g(27%)
- Fiber 0 g(1%)
- Protein 0 g(0%)
- Saturated Fat 2 g(12%)
- Sodium 73 mg(3%)
- Calories 166
Preparation In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
Preparation In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
