Lemon Herb Vinaigrette
This is one of our all purpose sauces. It comes together very quickly and is great with chicken, fish or grilled veggies. I personally like it with steak and lamb too!
NotesThe main herb in this should be the Italian parsley with smaller portions of basil and/or fennel and mint. It can be made with all parsley. Curly parsley is really not an acceptable substitute. We rarely use it at the Lodge.
3 to 4 cups
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturegarlicky, herby, savory, tangy, tart
Type of Dishdressing, sauces
- 1 + ½ cups lightly packed fresh Italian parsley, basil, mint and/or fennel (see note at end of recipe)
- 4 cloves garlic, minced
- 2 green onions, finely chopped
- 2 cups olive oil
- ½ cup chicken broth
- ¼ to 1/3 cup lemon juice
- Pinch of sugar
Combine the mix of herbs, garlic, and green onion in a food processor. Pulse 3 or 4 times to blend slightly. Add one cup of oil and blend. Scrape down the sides of the bowl and blend again. Add the broth with the machine running, then add the remaining oil slowly. Add ¼ cup of juice, one teaspoon of salt, a few grinds of fresh pepper, and a pinch of sugar. Blend and taste. Add more lemon and salt and pepper if needed. This should be a nice light emulsion. Transfer to a small double boiler to warm gently.
Makes about 3 to 4 cups. Keeps two weeks in the fridge, but loses its bright green color when heated.
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2006 Amanda N. Stine and Mary L. Garland