Light Curry-Lemon Vinaigrette

Preparation info
    • Difficulty


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


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


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.