You are here

Lemon Vinaigrette

Western.Chefs's picture
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Red wine vinegar 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Olive oil 3 Tablespoon, mixed with vegetable oil
  Vegetable oil 3 Tablespoon
  Freshly ground black pepper To Taste
  Chopped fresh tarragon/1 teaspoon dried one 1 Tablespoon
  Garlic 1 Clove (5 gm) (Small Clove)

Crush to a paste the garlic, salt and mustard.
With wire whisk, blend in wine vinegar and lemon juice.
Slowly whisk in salad oil.
Use some olive oil for flavor but supplement with safflower, corn or peanut oil, if you wish.
Whisk until dressing is smooth and slightly thickened.
Season with freshly ground pepper and 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried tarragon leaves).

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 858 Calories from Fat 805

% Daily Value*

Total Fat 91 g140.4%

Saturated Fat 12.4 g61.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 981.8 mg40.9%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.6 g6.2%

Sugars 0.4 g

Protein 4 g8%

Vitamin A 12.7% Vitamin C 27.1%

Calcium 18.8% Iron 31%

*Based on a 2000 Calorie diet

Lemon Vinaigrette Recipe