Weeknight
Lemon-shallot vinaigrette
Shallots softened in lemon juice until sweet, then loosened with good oil. Elegant, restrained, endlessly useful.
10 minMakes about 150mlCass's rating
Let the shallots sit in the lemon juice for ten minutes before adding oil — it takes the raw bite clean out of them.
Method
- 01
Stir the shallot, lemon juice, vinegar and a good pinch of salt together and leave to macerate for 10 minutes.
- 02
Whisk in the mustard.
- 03
Stream in the oil, whisking hard, until pale and thickened.
- 04
Season with white pepper. Best on delicate leaves, asparagus or poached fish.
Keep cooking
