Lemon Vinaigrette

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Appears in Cook's Illustrated September/October 2009

Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.

SERVES 4 (Makes about 1/4 cup, enough to dress 8 to 10 cups of greens)

TIME 15 minutes

Lemon Vinaigrette

WHY THIS RECIPE WORKS

To come up with a well-balanced vinaigrette recipe that wouldn’t separate, we chose high-end oil and lemon juice and whisked them together with a little mayonnaise, which acts as an emulsifier. All we had to do to finish our perfect vinaigr...

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