Lemon Shallot Vinaigrette

 

½ cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 ½ teaspoons Dijon mustard

½ teaspoon grated lemon peel

½ teaspoon sugar

 

Whisk all ingredients in bowl to blend. Season with salt and pepper. Can be made 1 day ahead. Chill. Bring to room temperature before using.

 

Yield: about ¾ cup

Leave a reply

Your email address will not be published. Required fields are marked *