Lemon-Tarragon Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Fresh lemon juice
1 teaspoon	5ml	Grated lemon zest
2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Minced shallots
2 tablespoons	30ml	Minced fresh tarragon
2 teaspoons	10ml	Honey - or to taste
1/2 cup	118ml	Olive oil
		(or 1/2 cup defatted chicken stock)
		Kosher salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

In either the bowl of a food processor or a mixing bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey. Slowly incorporate the olive oil or stock, either by whisking by hand or pulsing 2 to 3 times in a food processor. The vinaigrette should not be emulsified but remain very light in body. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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