Lemon Vinaigrette

"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.

Yield: 1 1/4 cups
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 10 Minutes


Ingredients

  • 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
  • Salt
  • Freshly ground white pepper

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy