Lemon Oil Vinaigrette

The base recipe. Learn the ratio and the bottled stuff stops making sense.

Makes about 3/4 cup. 5 minutes.

Ingredients

• 1/2 cup MOC Lemon Oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 small shallot, finely minced
• Sea salt and black pepper

Method

1. Whisk the vinegar, mustard, honey and shallot together with a good pinch of salt.
2. Add the MOC Lemon Oil in a slow stream, whisking, until it thickens and turns opaque.
3. Season. Rest 10 minutes before using.

Why it works

• Three parts oil to one part acid. Everything else is adjustment.
• Mustard is an emulsifier, not a flavoring. Without it the dressing separates within a minute.
• The shallot needs those ten minutes in acid to lose its raw bite. Dressing used immediately tastes harsh and nobody can say why.