Lemon-Tarragon Vinaigrette

1. 1

   In a bowl,combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender.

2. 2

   Slowly incorporate the stock, either by whisking by hand or pulsing 2 to 3 times with hand blender.

3. 3

   The vinaigrette should not be emulsified but remain very light in body.

4. 4

   Season to taste with salt and pepper.

5. 5

   Store covered in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.