Lemon Balm Vinaigrette - cooking recipe

Ingredients
    1 tablespoon shallot, minced
    2 tablespoons lemon balm, leaves finely minced (NOT bee balm!)
    1/2 teaspoon lemon zest
    6 tablespoons fresh lemon juice
    1 teaspoon Dijon mustard
    4 tablespoons white wine vinegar
    1 teaspoon brown sugar
    8 tablespoons oil (olive, grape seed, walnut, etc.)
Preparation
    Mix all ingredients except for oil in a non-reactive bowl.
    Slowly whisk in the oil.
    Best prepared 1 hour in advance.
    Yield a little over 1 cup.

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