Travel Reference
In-Depth Information
141
Roast Lemon Vinaigrette
Chef's Note: This is my most popular vinaigrette! There
are a few steps you need to go through, but the results are
awesome!
4 whole lemons
¼ cup salt
¼ cup granulated sugar
ROASTING LEMONS
Toss lemons with the salt and sugar. Cover with alumi-
num foil and roast in pan for approximately 1 hour in
a 325-degree oven. The lemons should be soft and able
to squeeze easily. Be careful not to burn them: Check
lemons after 30 minutes. Uncover and cool; save all of
the pan juices.
7 ounces white wine vinegar
7 ounces apple cider vinegar
2 cups champagne
3 tablespoons honey
1 tablespoon Dijon mustard
1-2 cups corn oil
1½ cups water
Sea salt and white pepper
VINAIGRETTE
Add vinegars, champagne, honey, and mustard to
blender. If it is too much for the blender, puree in
batches. Return to blender and slowly drizzle in some
oil and then some water. If too thin, add more oil; if too
thick, thin with water.
1 tablespoon fresh
minced tarragon
Season with salt and pepper. Add minced tarragon at
the end.
.
YIELD
,
1 quart
