Lemon Grove Vinaigrette
Yield: 1 Cup
½ Cup Extra Virgin Olive Oil
3-4 Tablespoons Fresh Lemon Juice
1 Teaspoon Dijon Mustard
2 Teaspoons Lemon Grove Seasoning
1/2 Teaspoon French Grey Salt
1/2 Teaspoon Cracked Green Peppercorns
Vinaigrettes are a wonderful way to add layers of flavor to even the most ordinary meal. We always have several on hand to use as condiments as much as dressings. We’ve taken a lot of the fear out of making perfect vinaigrettes – and made it possible to make several flavorful varieties throughout the year, even when fresh herbs and aromatics are scarce – by using our seasoning blends as a base. (Look for our recipes for Great Lakes Vinaigrette, Espresso Balsamic, and Fine Herbs versions) This one derives its flavor from the lemon groves of Florida. We love to drizzle it over grilled seafood, as a dipping sauce for grilled shrimp or scallops, and as a light dressing over butter or bibb lettuce.
Place olive oil, 3 tablespoons lemon juice, mustard, and seasoningsin a small bowl. Whisk together and taste for seasonings. If you prefer a more acidic vinaigrette, add another tablespoon of lemon juice. If you prefer a less acidic flavor, add 1 additional tablespoon olive oil.
Refrigerate and allow vinaigrette to season before serving. Return to room temperature and whisk again just before serving.