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Recipe

Lemon-Chive Vinaigrette

ByBeth Dooley,Lucia Watson Fine Cooking Issue 32

Yield:Yields about 1 cup.

Ingredients

  • 1 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 Tbs. chopped fresh chives
  • 1 clove garlic, minced
  • 1 tsp. granulated sugar
  • Kosher salt and ground white pepper to taste
  • 3/4 cup vegetable oil

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 90
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • Put all the ingredients except the oil in a food processor, a blender, or a small bowl. Process (or whisk) until mixed. With the machine running or while whisking, slowly pour in the oil. Taste and adjust seasonings.
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