Lemon Vinaigrette

By hmp13

Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens.

It is important to use high-quality ingredients in this recipe. This dressing is best on mild greens. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.

Ingredients

• 1 tablespoon lemon juice
• 1/4 teaspoon finely grated lemon zest
• 1/2 teaspoon regular or light mayonnaise
• 1/2 teaspoon Dijon mustard
• Pinch sugar
• 3 tablespoons extra-virgin olive oil

Preparation

Step 1

Combine lemon juice, zest, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.