Lemon Parmesan Vinaigrette
Lemon Parmesan Vinaigrette
From Taylor Boudreaux, Executive Chef, Napa Valley Grille
Ingredients
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 tablespoon parmesan cheese, grated
- 1 small clove garlic, minced
- 1 tablespoon shallots, minced
- 1 tablespoon basil, minced
- 1 tablespoon Dijon mustard
Directions
- Combine all ingredients except oil and whisk until well mixed.
- Slowly drizzle in blended oil while whisking to emulsify.
- Season to taste with salt and fresh ground pepper.
Information
- Category
- Condiments/Sauces, Vinaigrettes
- Cuisine
- North American
- Yield
- 2 ounces vinaigrette
