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Light Lemon Vinaigrette


3oz                                          Lemon juice

1T                                            White wine vinegar

1 oz                                         Olive oil

3oz                                          Vegetable broth*

1 1/2 Tablespoons                   Lemon zest, micro-planed

2 Tablespoon                           Parsley, chopped

1Tablespoon                            Shallot, minced (or red onion)

3 cloves                                   Roast garlic

tt                                              Salt

tt                                              Pepper


  1. Combine garlic, olive oil, broth, parsley, lemon juice and vinegar in the bowl of a processor and mix well
  2. Add shallots zests and seasoning and pulse to incorporate but do not puree


By lightly thickening the broth with corn starch and cooling before use you create a more stable vinaigrette. This is a separating (temporary emulsion) vinaigrette and it will need to be shaken well if allowed to sit too long after preparation. Do not puree the mixture after adding the shallot as this may create an off-taste.  It is best used fresh as the green parsley will fade with prolonged exposure to the acids in the vinaigrette. Hold off adding the parsley and shallot if you do not intend to use this dressing within an hour of preparation. A stick processor may be used in place of a traditional food processor.


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