Lemon Vinaigrette

Lemon Vinaigrette Recipe
John Kernick
"Oil and lemon juice separate, so when you add them to a salad, some leaves have mostly lemon, and the others, mostly oil," says chef Jesse Schenker of Recette in New York City. He relies on xanthan gum for perfectly emulsified vinaigrettes that coat evenly.


1 1/4 cups
Total time: 10 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 10 Minutes


6 tablespoons lemon juice, freshly squeezed
3 1/2 tablespoons cold water
1 gram (1/4 teaspoon) xanthan gum
1/2 cup grapeseed oil
1/2 cup extra-virgin olive oil
Freshly ground white pepper


In a blender, mix the fresh lemon juice and cold water at low speed. With the blender on, add the xanthan gum and blend until the liquid is slightly thickened, about 15 seconds. Increase the blender speed to medium and slowly add the grapeseed oil, and then the extra-virgin olive oil, in a thin stream and blend until creamy. Season with salt and white pepper.

Jesse Schenker,

Food & Wine

July 2012
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