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Lemon Vinaigrette
Preparation info
- Makes about
200 ml
- Difficulty
Easy
Appears in
By Adam Byatt
Published 2010
A super recipe for a light, summery and zingy vinaigrette to keep in the fridge. Spoon over grilled fish, serve alongside a green salad or blend into beetroot soup to add a great citrus note.
Ingredients
- juice of
6 100 g 200 ml
Method
- Put half the lemon juice into a saucepan with the sugar. Place the pan over a high heat and reduce the liquid to a syrup.
- Blend the remaining juice in a food processor. With the machine running, pour in the syrup, then slowly drizzle in the oil until the dressing is emulsified. Store in an airtight container in the fridge. It will keep its flavour well for seve