Lemon Juice Vinaigrette

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • ½ eschallot, finely diced pinch sea salt
  • 2 teaspoons lemon juice
  • ¼ teaspoon dijon mustard
  • 2 tablespoons extra virgin olive oil

Method

Mix the eschallot, salt and lemon juice. Allow the eschallot to soften for about 5 minutes. Add the mustard and mix well. Whisk in the olive oil until well incorporated and set aside until required.