Dijon-Lemon Vinaigrette

Dijon-Lemon Vinaigrette Recipe
Randy Mayor; Jan Gautro
Dijon-Lemon Vinaigrette is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.

 

Yield:

2/3 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 25
Caloriesfromfat 86 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.2 g
Protein 0.1 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 93 mg
Calcium 3 mg

Ingredients

3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt

Preparation

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.

Lia Mack Huber,

Cooking Light

June 2001
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