The lemon vinagrette is a versatile companion, is an ideal product to combine with all kinds of fish and seafood, to flavor a wide variety of salads (most notably the chicken) or a prawn cocktail. This sauce can even be used to cover a toast canapes and serve with some fish roe.
The recipe for lemon vinaigrette attached below is pretty powerful flavor. This time is added Dijon mustard and white wine to give it a very distinctive flavor, however you can add traditional Dijon mustard and the amount you want.
When using the proportions shown below is obtained as a result a vinaigrette in the predominantly lemon and mustard in equal measure. If the consumer prefers a flavor other only has to reduce the amount of one of the products.
- 50g Mustard
- 30 ml Lemon juice
- 10 ml Sherry vinegar
- 25 ml Water
- 25 ml Peanut oil
- 50 ml Extra virgin olive oil
For the realization of the vinaigrette first put into a container of mustard, lemon juice, vinegar and water. Mix well with mixer. While beating add the peanut oil and just then the extra virgin olive oil until emulsified.
Following these simple steps will list the consumer and Lemon Vinaigrette to dress their dishes. To make the display very nice should pass it to a gravy boat and diners you may be served to your liking. You can also put in a glass jar with a tight lid and set aside in the refrigerator until ready to consume.