Lemon Balm Vinaigrette - cooking recipe
Ingredients
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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
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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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