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Lemonaise Vinaigrette

  • Yield: Makes 3/4 cup

Source: The Martha Stewart Show, April 2006


  • 1/2 cup Ojai Cook's Lemonaise
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely chopped shallot
  • 2 tablespoons extra-virgin olive oil


  1. In a medium bowl, whisk together Lemonaise, vinegar, zest, and shallot. While whisking constantly, add oil in a slow, steady stream until combined.

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