Lemon Vinaigrette Recipe

Name: Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canola oil; 2 large (2- by 1/2-inch) strips; (from 1/2 medium lemon); 10 sprigs lemon thyme, left whole; 1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped; 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons); 1/2 teaspoon Dijon mustard; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil

Servings: persons

2 cups canola oil
2 large (2- by 1/2-inch) strips
(from 1/2 medium lemon)
10 sprigs lemon thyme, left whole
1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

1
In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
2
In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)

1342

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups canola oil, 2 large (2- by 1/2-inch) strips, (from 1/2 medium lemon), 10 sprigs lemon thyme, left whole, and more.

Yes, Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon Vinaigrette

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