Light Curry-Lemon Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • 118 milliliters (½ cup) fresh lemon juice
  • 57 grams (¼

Method

Place the lemon juice in a nonreactive mixing bowl. Add the sugar and salt, mixing to dissolve. Add the shallot, garlic, herbes de Provence, curry powder, and pepper, stirring to combine. Slowly add the olive oil, whisking briskly until the mixture is emulsified. Use immediately or store, covered, in the refrigerator.