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Lemon-Dill Vinaigrette

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Makes ¾ CUP

Ingredients

½ cup fresh lemon juice

2 tablespoons chopped fresh dill

1 teaspoon Dijon mustard

3 cloves garlic, smashed

1 small shallot, sliced

1 tablespoon kosher salt

Generous grinding of black pepper

¾ cup extra-virgin olive oil

Method

In a food processor, combine lemon juice, dill, mustard, garlic, shallot, salt, and pepper.

With the motor running, drizzle in the olive oil until smooth.

VINAIGRETTES: HOT OR COLD, BROKEN OR EMULSIFIED

Most vinaigrettes can be used hot or cold, and the temperature affects not just their flavor but also the way they interact with the food. A broken vinaigrette, one that has not been machine-emulsified in a blender or food processor, makes a lovely plate sauce, whether you warm it up in a pan or just drizzle it onto hot food. An emulsified vinaigrette makes a smoother, more refined dressing.

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