Ingredients
Units
Scale
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 tablespoon chopped capers
- 1/4 cup minced shallot
- 1 tablespoon champagne vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried chervil
- Salt and cracked black pepper, to taste (start with about 1/4 teaspoon of each, then adjust)
- 3/4 cup olive oil
Instructions
- Zest and juice the lemon, then set aside. Lightly chop the capers set aside. Mince shallots and place them in a medium-size mixing bowl.
- Add the lemon juice and the champagne vinegar to the bowl with the minced shallots and let the mixture sit for 10 minutes.; this will help to soften the shallots and mellow their flavor.
- Whisk the lemon zest, chopped capers, Dijon mustard, honey, dried chervil, salt, and black pepper into the shallot mixture.
- Slowly stream the olive oil into the shallot mixture, whisking constantly, until all of the oil is incorporated and the dressing becomes thick and cohesive. The key here is to drizzle the oil in slowly, giving it time to emulsify with the acids and other ingredients.
- Allow the dressing to sit for a few minutes, then whisk again and taste and adjust seasonings as needed. Serve your shallot lemon vinaigrette right away, or pour it into a jar or bottle and refrigerate until you’re ready for it.
- Prep Time: 10 minutes
- Resting Time: 10 minutes
- Category: Sauces + Dressings + Dips
- Method: no cook
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 152
- Sugar: 1 g
- Sodium: 118.1 mg
- Fat: 16.8 g
- Carbohydrates: 1.7 g
- Protein: 0.2 g
- Cholesterol: 0 mg