Lemon-Shallot Vinaigrette
A bright, tangy vinaigrette for salads, fish, veggies. May try it on chicken to sous vide.
Course: Appetizer, Main Course, Salad
Servings: 8
- ¼ cup minced shallot (1 medium shallot)
- ¼ cup lemon juice (1 lemon)
- zest of 1 lemon
- 2 teaspoons mustard (yellow, brown, Dijon -- your choice)
- 2½ teaspoons white wine vinegar
- 1 clove garlic, minced
- ⅔ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Agave syrup (to taste)
Put all of the ingredients, minus the agave, into a blender and puree. Taste and adjust salt and pepper and add agave as needed -- some agave is sweeter than others. Start with a teaspoon, puree again, and taste. You don't want to completely lose the tart of the lemon.
Refrigerate for at least an hour before serving.
Things to perhaps add:
- ½ teaspoon of dried basil or oregano
- ¼ teaspoon of red pepper flakes