Lemon Herb Vinaigrette

By Amanda Hesser

Published January 27, 1998

Total Time
10 minutes
Rating
5(11)
Comments
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Ingredients

Yield:6 servings

  • ¼ cup lemon juice

  • 2 teaspoons Dijon mustard

  • 1 large shallot, minced

  • Kosher salt and ground black pepper

  • ⅔ cup olive oil

  • 2 tablespoons chopped tarragon

  • 1 tablespoon chopped parsley

  • 1 tablespoon chopped basil

  • 1 tablespoon thinly sliced chives

  • 3 teaspoons capers

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

4 grams carbs; 229 calories; 18 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 1 gram fiber; 124 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine lemon juice, mustard and shallots. Season with salt and pepper. Slowly add olive oil, whisking to emulsify. Stir in tarragon, parsley, basil, chives and capers. Season to taste with salt and pepper. Serve with poached bass.

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5 out of 5
11 user ratings
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