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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spring Lemon and Rosemary Dressing Recipe

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This recipe for Spring Lemon and Rosemary Dressing is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups olive oil
3/4 cups canola oil
1/3 cup loosely packed whole rosemary leaves, chopped finely (or 1 tablespoon dried)
2 1/2 tablespoon Dijon mustard
2/3 teaspoon salt
1 teaspoon freshly ground black pepper
Juice and zest of one medium lemon
1/2 cup red wine vinegar, or as needed
Directions:
Directions:
In a medium pot, combine over low heat the olive oil, and rosemary. Heat the oil to just short of bubbling. Remove from heat and set aside for at least 60 minutes.
Meanwhile, in the work bowl of a kitchen mixer or a hand-held mixer, combine the mustard, salt, black pepper, lemon zest and a tablespoon of lemon juice.
Begin whisking on slow setting. Slowly drizzle in about one-fourth cup of the olive oil. Whisk in two teaspoons of the lemon juice. Repeat, alternating oil and lemon juice (taste for balance as you go along).
When the olive oil and lemon juice are exhausted, drizzle in the canola oil, cutting it with a little red wine vinegar if more acid is needed. Taste for seasonings.
Use a funnel to transfer contents to a standard 750-milliliter bottle (or a mason jar). Be sure to scrape in everything from the bottom of the bowl. Seal securely. (New screw-cap bottles are best for this.) Refrigerate. Remove 15 minutes before using. Shake well. Store in an airtight jar for a month.
Makes approximately 2 1/2 cups

 

 

 

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