| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ckright2 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Fresh lemon juice |
| 1 | t | Grated lemon zest |
| 2 | T | White wine vinegar |
| 1 | T | Minced shallots |
| 2 | T | Minced fresh tarragon |
| 2 | t | Honey, or to taste |
| 1/2 | c | Olive oil |
| or 1/2 cup defatted chicken | ||
| stock | ||
| Kosher salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste |
INSTRUCTIONS
In either the bowl of a food processor or a mixing bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times in a food processor. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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