Mama Mangia
Super Moderator
LEMON HERB VINAIGRETTE
This has a long list of ingredients, but it is simple to put together and will keep for a week in the refrigerator.
1/2 teaspoon minced garlic
1/2 chopped green onion (1 tablespoon)
11/2 teaspoons minced red onion
1/2 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh basil
11/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon granulated sugar
11/2 teaspoons dry mustard
1 egg (see note)
7 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
11/2 teaspoons honey
1 cup olive oil
1 cup vegetable oil
Combine the garlic, green onion, red onion, parsley and basil in the bowl of a food processor. Process until mixture is well-combined. Add the salt, pepper, sugar and mustard and process again.
Add the egg, lemon juice, white wine vinegar and honey to the bowl of the food processor; with processor running add the olive and vegetable oils very slowly (most food processors have a tiny hole in the pusher that allows the oil to dribble slowly into the bowl). The mixture will form an emulsion, similar to a thin mayonnaise. If the mixture separates, you have added the oil too quickly.
Chill until ready to use. Dressing will keep up to a week in the refrigerator. Note: This recipe calls for eggs that will not be fully cooked. Be sure to use clean, uncracked eggs. Because of the possibility of salmonella, we would not recommend this recipe for people at high risk for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with weakened immune systems.
This has a long list of ingredients, but it is simple to put together and will keep for a week in the refrigerator.
1/2 teaspoon minced garlic
1/2 chopped green onion (1 tablespoon)
11/2 teaspoons minced red onion
1/2 teaspoon minced fresh parsley
1/2 teaspoon chopped fresh basil
11/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon granulated sugar
11/2 teaspoons dry mustard
1 egg (see note)
7 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
11/2 teaspoons honey
1 cup olive oil
1 cup vegetable oil
Combine the garlic, green onion, red onion, parsley and basil in the bowl of a food processor. Process until mixture is well-combined. Add the salt, pepper, sugar and mustard and process again.
Add the egg, lemon juice, white wine vinegar and honey to the bowl of the food processor; with processor running add the olive and vegetable oils very slowly (most food processors have a tiny hole in the pusher that allows the oil to dribble slowly into the bowl). The mixture will form an emulsion, similar to a thin mayonnaise. If the mixture separates, you have added the oil too quickly.
Chill until ready to use. Dressing will keep up to a week in the refrigerator. Note: This recipe calls for eggs that will not be fully cooked. Be sure to use clean, uncracked eggs. Because of the possibility of salmonella, we would not recommend this recipe for people at high risk for contracting food poisoning: the elderly, the very young, the chronically ill, pregnant women or others with weakened immune systems.