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Meyer Lemon Vinaigrette

Developed by Greg Strahm

Serves:
4
Prep Time:
5 minutes
Yield:
1 cup
The acid to oil ratio in any classic vinaigrette is 1 part acid to 3 parts oil. You can vary the type of acids used, seasonings, or herbs but the 1 to 3 acid to oil ratio does not change. This will always give you a balanced emulsion. When dressed, salad greens should glisten with dressing and not drip.
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Ingredients:

  • 2:
    large Meyer lemons zested and juiced
  • 2 tablespoons:
    champagne vinegar
  • 1 tablespoon:
    Dijon style mustard
  • 3/4 cup:
    extra-virgin olive oil
  • 2 tablespoons:
    mayonnaise
  • 2 cloves:
    garlic finely minced
  • 1:
    small shallot finely minced
  • heavy pinch:
    Herbs de Provence crushed
  • salt and freshly ground black pepper to taste

Directions:

  • 1:

    In a large bowl add juice and zest of Meyer lemons, vinegar, mustard, garlic, shallot and whisk until well incorporated.

  • 2:

    Drizzle olive oil into bowl while continually whisking to make an emulsion.

  • 3:

    Add mayonaise, dried herbs, salt and pepper to taste and whisk thoroughly.