Lemon-Garlic Vinaigrette

Name: Lemon-Garlic Vinaigrette
Yield: Makes about ¾ cup
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ½ cup extra-virgin olive oil; 1 tablespoon light-brown sugar or honey; 1 tablespoon light-brown sugar or honey; ½ teaspoon roasted garlic; 2 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice; 3 tablespoons white wine vinegar

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2

Garnish
Gluten-free
Vegetarian

Method

In a medium bowl, whisk together the vinegar, lemon juice, mustard, roasted garlic, sugar, and olive oil. Season to taste with salt and pepper. Store any unused vinaigrette (you won’t need it all for this recipe) tightly covered in the refrigerator for up to 5 days.