Lemon Confit Vinaigrette Recipes

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

LEMON CONFIT

Steps:

• Cut the lemons in half; squeeze the juice and reserve it for another use.
• Put the squeezed lemon halves in a large saucepan and add the bay leaves, peppercorns, 2 tablespoons of the olive oil, the white wine, and salt. Add enough water to completely cover the lemons and bring to a boil. Reduce the heat and cook gently over medium-low heat until the lemon peel is tender, about 25 minutes. Remove from the heat and allow to cool in the liquid.
• Drain the lemons and tear the peel into rough strips about 1 inch wide. Place a strip of lemon peel skin side down on the work surface and, using a sharp paring knife, scrape away every bit of the white pith, leaving only the yellow zest. Repeat with the remaining peel.
• Put the strips of lemon zest in a small container ond cover completely with olive oil. The confit will keep tightly covered in the refrigerator for at least a week.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

LEMON CONFIT VINAIGRETTE

Steps:

• 1. Make the lemon confit: In a medium saucepan set over high heat, add the lemon halves and cover with water. Bring to a boil, reduce the heat to low and simmer very gently until the lemons are very soft, about 45 minutes. Turn off the heat and transfer the lemons to a cutting board. Once they are cool enough to handle, use a teaspoon to scrape out the fruit and pulp, discard. Use the edge of the teaspoon to gently scrape away the white pith so you are left with 4 lemon cups. 2. In a small saucepan, bring the water and sugar to a boil. Reduce the heat to medium-low, add the lemon cups and simmer until translucent, about 25 minutes. Use a slotted spoon to remove the confited lemon cups and set aside to cool. (Save the simple syrup for cocktails, iced tea or other drinks.) 3. Make the vinaigrette: To the bowl of a food processor, add ½ of a confited lemon rind, the anchovy fillets, egg yolks, mustard, lemon juice, balsamic vinegar, salt and pepper. Process until combined, then through the feed tube drizzle in the oil in a slow and steady stream. Cover and refrigerate until serving.