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Lemon Vinaigrette to Make 3/4 Cup

  • yield: Makes 3/4 cup

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Ingredients

  • 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)

Cook's Note

deb test 1

Directions

  1. Step 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.

Source
Martha Stewart Living, April 2000

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