Preparation info
  • Makes

    1 cup

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Another all-purpose vinaigrette, this one light and fresh-tasting. The secret ingredient: a tablespoon of hot water, which helps the mixture emulsify and makes it creamy.

Ingredients

  • Juice of 2 or 3 lemons (about ¼ cup)
  • Salt and freshly ground black pepper
  • ½

Method

  1. Place the lemon juice, salt, and plenty of pepper in a blender. Turn on the machine and gradually add the oil.
  2. When all the oil has been incorporated, add 1 tablespoon hot water and blend until the mixture is creamy. Adjust the seasoning and use. Or refrigerate the