Lemon Herb Vinaigrette

1. 1

   Combine the mix of herbs, garlic, and green onion in a food processor.

2. 2

   Pulse 3 or 4 times to blend slightly.

3. 3

   Add one cup of oil and blend.

4. 4

   Scrape down the sides of the bowl and blend again.

5. 5

   Add the broth with the machine running, then add the remaining oil slowly.

6. 6

   Add 1/4 cup of juice, one teaspoon of salt, a few grinds of fresh pepper, and a pinch of sugar.

7. 7

   Blend and taste.

8. 8

   Add more lemon and salt and pepper if needed.

9. 9

   This should be a nice light emulsion.

10. 10

    Transfer to a small double boiler to warm gently.

11. 11

    Keeps two weeks in the fridge, but loses its bright green color when heated.

* Per serving · 4 servings · Values may vary.

No additional tips available.