Lemon Vinaigrette
Chef: Wyatt Brege
Ingredients:
- 2 1/2 Cups Extra Virgin Olive Oil
- 1 Cup Fresh Lemon Juice
- 2 Tbsp Dijon Mustard
- 1/3 Cup White Wine Vinegar
- tt Salt and Black Pepper
Directions:
In a 4 Quart container, add all ingredients except the oil and emulsify with the immersion blender.
Slowly trickle in the olive oil while emulsifying.
Season.