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Lemon Vinaigrette to Make 3/4 Cup

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, April 2000


  • Juice of 1/2 lemon
  • 1 tablespoon white-wine vinegar
  • 2 tablespoons Dijon mustard
  • Pinch of sugar
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 to 8 sprigs tarragon, leaves picked and finely chopped (stems reserved for bouquet garni for poaching the chicken)


  1. Combine lemon juice, vinegar, mustard, and sugar in a small bowl. In a slow, steady stream, whisking constantly, drizzle in olive oil until mixture is thick and emulsified. Season to taste with salt and pepper. Stir in chopped tarragon, and serve.

Cook's Notes

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